why make this recipe
This dish is quick, filling, and warm. It uses simple ingredients you probably have at home. You get crispy potatoes, soft eggs, and melted cheese in one pan. It works for breakfast, lunch, or a fast dinner.
introduction
Cheesy Potato Egg Scramble mixes diced potatoes, eggs, and cheddar into an easy skillet meal. It takes about 15–20 minutes to cook if the potatoes are small or pre-cooked. You can add ham or bacon for more flavor. The dish is forgiving and easy to change to your taste.
how to make Cheesy Potato Egg Scramble
Follow these clear steps to cook the scramble:
- Heat oil in a large skillet over medium heat.
- Cook the diced potatoes until they are crispy and golden, about 10–15 minutes.
- Whisk eggs with a pinch of salt and pepper in a bowl.
- Push the potatoes to one side of the skillet. Pour the eggs into the empty side and scramble until just set, then mix with the potatoes.
- Stir in shredded cheddar and diced ham or cooked bacon if you use it. Cook until the cheese melts.
- Remove from heat and add chopped green onions for garnish if you like. Serve right away.
Ingredients :
- 2 medium potatoes, diced
- 4 large eggs
- 1 cup cheddar cheese, shredded
- 1/2 cup diced ham or cooked bacon (optional)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped green onions for garnish (optional)
Directions :
- Heat olive oil in a large skillet over medium heat. Add diced potatoes and cook until crispy and golden brown, about 10-15 minutes.
- In a bowl, whisk together the eggs, salt, and pepper.
- Push the potatoes to one side of the skillet. Pour the eggs into the skillet and scramble until just set, mixing with the potatoes.
- Stir in the cheese and ham or bacon (if using) until the cheese is melted.
- Remove from heat and garnish with chopped green onions if desired.
- Serve immediately.
how to serve Cheesy Potato Egg Scramble
Serve hot from the skillet. Offer toast, a simple salad, or cut fruit on the side. Top with extra green onions, hot sauce, or salsa for more flavor. It also works inside a tortilla as a quick breakfast burrito.
how to store Cheesy Potato Egg Scramble
Cool the scramble to room temperature, then store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat or in the microwave in short bursts, stirring between bursts until hot. Do not freeze eggs with dairy mixed in; texture will change.
tips to make Cheesy Potato Egg Scramble
- Cut potatoes small so they cook faster and get crispy.
- Par-cook potatoes in the microwave for 2–3 minutes to shorten skillet time.
- Use a nonstick skillet to make scrambling easier.
- Cook eggs low and remove from heat just before they look fully set; carryover heat finishes them.
- If you like more color, add bell pepper or spinach near the end.
variation (if any)
- Swap cheddar for Monterey Jack, pepper jack, or feta.
- Use sweet potatoes for a sweeter flavor.
- Make it vegetarian: skip ham and add mushrooms or zucchini.
- Turn it into a bake: mix everything in a baking dish and bake at 375°F (190°C) for 15–20 minutes.
FAQs
Q: Can I use frozen diced potatoes? A: Yes. Thaw or cook them a bit first so they crisp in the pan.
Q: How many people does this serve? A: This makes about 2–3 servings, depending on appetite.
Q: Can I make this ahead for a meal plan? A: Yes. Store in the fridge for up to 3 days and reheat. It is best eaten within that time.
Q: Can I add milk or cream to the eggs? A: You can add a splash, but it is not needed. Too much liquid can make the eggs soft.
Q: What other proteins work? A: Cooked sausage, shredded chicken, or smoked salmon can all work well.
Conclusion
For another simple take on this dish and extra tips, see Cheesy Potato Egg Scramble – Everyday Delicious.
Cheesy Potato Egg Scramble
Ingredients
Main Ingredients
- 2 medium potatoes, diced Cut small for quicker cooking and crispiness.
- 4 large eggs Fresh eggs work best.
- 1 cup cheddar cheese, shredded Can swap for other cheeses.
- ½ cup diced ham or cooked bacon Optional; skip for vegetarian version.
- 1 tablespoon olive oil For cooking the potatoes.
- to taste Salt and pepper Season according to preference.
- to garnish Chopped green onions Optional for serving.
Instructions
Cooking the Scramble
- Heat olive oil in a large skillet over medium heat.
- Cook the diced potatoes until they are crispy and golden, about 10–15 minutes.
- In a bowl, whisk together the eggs with a pinch of salt and pepper.
- Push the potatoes to one side of the skillet. Pour the eggs into the empty side and scramble until just set, then mix with the potatoes.
- Stir in shredded cheddar and, if using, the diced ham or cooked bacon. Cook until the cheese melts.
- Remove from heat and add chopped green onions for garnish if desired. Serve hot.