Description
This hearty, cheesy potato egg scramble is the perfect comfort breakfast! With tender potatoes, scrambled eggs, and melted cheddar, it’s a filling meal that you can whip up quickly. Optional ham or bacon adds extra flavor, and a touch of green onions or chives brings freshness.
Ingredients
Scale
- 4 medium potatoes, diced
- 1 cup shredded cheddar cheese
- 4 large eggs
- ½ cup milk
- ½ cup cooked ham or bacon, chopped (optional)
- ¼ cup green onions or chives, chopped
- 2 tablespoons butter
- Salt and pepper, to taste
Instructions
- Start by boiling the diced potatoes in a pot of salted water for about 10-15 minutes or until fork-tender. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the boiled potatoes and cook until golden and slightly crispy, about 5-7 minutes.
- If using, add the chopped ham or bacon to the skillet and cook for an additional 2-3 minutes until heated through.
- In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Pour the egg mixture over the potatoes in the skillet. Stir gently to combine, allowing the eggs to cook and scramble with the potatoes. Cook for about 5 minutes, stirring occasionally.
- Once the eggs are fully cooked, sprinkle the shredded cheddar cheese over the top. Cover the skillet with a lid and cook for an additional 2-3 minutes until the cheese is melted and gooey.
- Remove from heat and garnish with chopped green onions or chives before serving.
Notes
- You can swap out the cheddar cheese for other varieties, such as mozzarella or gouda, for a different flavor.
- To make the scramble even more hearty, add extra vegetables like bell peppers or spinach.
- This dish is also great for meal prep! You can store leftovers in the fridge for up to 2-3 days.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Breakfast
- Method: Sautéing, Boiling
- Cuisine: American