Description
This Cheesy Potato Egg Scramble is a hearty and comforting breakfast dish featuring tender boiled potatoes crisped in butter, scrambled eggs, melted cheddar cheese, and optional savory ham or bacon. Enhanced with fresh green onions or chives, this recipe delivers a delicious balance of creamy cheese and flavorful ingredients for a satisfying start to your day.
Ingredients
Scale
Potatoes
- 4 medium potatoes, diced
Egg Mixture
- 4 large eggs
- ½ cup milk
- Salt and pepper, to taste
Other Ingredients
- 1 cup shredded cheddar cheese
- ½ cup cooked ham or bacon, chopped (optional)
- ¼ cup green onions or chives, chopped
- 2 tablespoons butter
Instructions
- Boil Potatoes: Place the diced potatoes in a pot of salted water and bring to a boil. Cook for 10–15 minutes, or until the potatoes are fork-tender. Drain and set aside.
- Cook Potatoes in Skillet: In a large skillet, melt the butter over medium heat. Add the boiled potatoes and cook for 5–7 minutes, stirring occasionally, until the potatoes become golden and crispy on the edges.
- Add Ham or Bacon: Stir in the chopped cooked ham or bacon, if using, and cook for an additional 2–3 minutes to heat through and blend flavors.
- Prepare Egg Mixture: In a medium bowl, whisk together the eggs, milk, salt, and pepper until smooth and well combined.
- Cook Eggs with Potatoes: Pour the egg mixture over the potatoes in the skillet. Let cook for about 5 minutes, stirring gently and occasionally, until the eggs are scrambled and cooked through.
- Add Cheese and Melt: Sprinkle the shredded cheddar cheese evenly over the top. Cover the skillet with a lid and cook for 2–3 minutes, until the cheese is fully melted.
- Garnish and Serve: Remove from heat, top with chopped green onions or chives, and serve warm. Enjoy your cheesy, hearty breakfast!
Notes
- If you prefer a vegetarian version, omit the ham or bacon.
- For extra flavor, you can add a pinch of smoked paprika or garlic powder when cooking the potatoes.
- Use low-fat milk to reduce calories if desired.
- Leftovers store well in the fridge for up to 2 days and can be reheated gently on the stove or microwave.
