Description
Cheesy Potato Egg Scramble is a one-pan breakfast loaded with crispy potatoes, fluffy eggs, ham, and melted cheese. A quick and hearty meal perfect for mornings, brunch, or even dinner!
Ingredients
Scale
4 large eggs
1.5 tbsp heavy cream or milk
1½ tsp Old Bay seasoning
Salt and pepper, to taste
1.5 tbsp frying oil or clarified butter
4 cups (600g) chopped cooked potatoes
2 oz (60g) ham, cubed
1 cup shredded cheese (cheddar + Gruyère blend)
To serve: sour cream and chopped chives
Instructions
- Whisk Eggs
In a medium bowl, whisk together the eggs, heavy cream (or milk), Old Bay seasoning, and a pinch of salt and pepper. Set this fragrant mixture aside. - Brown the Potatoes
Heat frying oil or clarified butter in a large skillet over medium-high heat. Add the chopped, cooked potatoes and cook, stirring occasionally, until they’re browned and crispy on most sides. - Add Ham and Egg Mixture
Reduce the heat to low. Stir in the ham, then pour in the egg mixture. Cook gently, just until the eggs begin to set but are still partially runny—not fully cooked. - Melt the Cheese
Sprinkle the shredded cheese evenly over the eggs and potatoes. Cover the pan with a lid and keep on low heat until the cheese melts and the eggs are fully cooked through. - Serve
Slide the scramble onto plates. Top each serving with a dollop of sour cream and a sprinkle of chopped chives. Enjoy immediately while hot and gooey!
Notes
Use leftover or day-old potatoes for better crispiness.
Substitute Old Bay with Cajun, fajita, or chili seasoning.
Replace ham with bacon, sausage, or tofu for variations.
Add sautéed mushrooms, peppers, or spinach for more veggies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 485 kcal
- Sugar: 2g
- Carbohydrates: 30g
- Protein: 20g