Why make this recipe
This dish is quick, filling, and full of flavor. It uses simple food you likely have at home and cooks in one pan. If you like warm comfort food, try this recipe and you will see why many people love it. For a different wrap idea, see a cheesy potato burrito recipe for more ideas.
Cheesy Potato Egg Scramble mixes crispy potatoes with soft eggs and melty cheese. You can add ham or bacon for more taste. It is great for breakfast, brunch, or a quick dinner. For the full recipe page and notes, check this Cheesy Potato Egg Scramble full recipe.
How to make Cheesy Potato Egg Scramble
This recipe cooks in one skillet. Cook the potatoes until they are brown and a little crisp. Add eggs and stir to scramble. Finish with cheese so it melts into the mix. For a version with smoked sausage and potatoes, try this idea from cheesy ranch potatoes with smoked sausage.
Ingredients :
2 large potatoes, diced, 4 large eggs, 1 cup cheddar cheese, shredded, 1/2 cup cooked ham or bacon (optional), Salt and pepper to taste, 2 tablespoons olive oil or butter, Chopped green onions for garnish (optional)
Directions :
- Heat olive oil or butter in a large skillet over medium heat.
- Add the diced potatoes and cook until crispy and golden brown, about 10-15 minutes. Stir occasionally.
- In a bowl, whisk together the eggs and season with salt and pepper.
- Push the potatoes to one side of the skillet, add the optional ham or bacon to the empty side, and pour in the eggs. Stir gently to scramble until the eggs are cooked through.
- Sprinkle the shredded cheddar cheese over the mixture and stir until melted.
- Garnish with chopped green onions if desired and serve hot.
How to serve Cheesy Potato Egg Scramble
Serve hot from the pan. It goes well with toast, a simple salad, or warm tortillas. For a baked breakfast option, see this cheesy sausage breakfast casserole for a crowd.
How to store Cheesy Potato Egg Scramble
Cool the scramble to room temperature. Put it in an airtight container and refrigerate up to 3 days. Reheat in a skillet over low heat or in the microwave until warm.
Tips to make Cheesy Potato Egg Scramble
- Cut the potatoes small so they cook faster.
- Use medium heat so the potatoes brown without burning.
- Add cheese last so it melts smoothly.
- For more veggies, mix in bell peppers or spinach. For other veggie ideas, read about a cheesy veggie casserole.
Variation (if any)
- Make it spicy: add chopped jalapeño or red pepper flakes.
- Make it meatless: skip ham or bacon and add mushrooms or extra veggies.
- Add herbs: stir in fresh parsley or chives before serving.
FAQs
Q: Can I make this ahead?
A: Yes. Cook, cool, and store in the fridge. Reheat before serving.
Q: What potato works best?
A: Russet or Yukon Gold work well. They get crispy and hold their shape.
Q: Can I use egg whites or more eggs?
A: Yes. Use what you like. More eggs make it fluffier.
Q: Can I freeze this?
A: Freezing can change texture. You can freeze, but fresh is better.
Q: How do I stop the eggs from getting rubbery?
A: Cook eggs on medium-low and remove from heat when they still look a bit soft; they will finish cooking in the pan.
Conclusion
For more versions and ideas, see a few similar recipes: Cheesy Potato Egg Scramble – Everyday Delicious shows another simple method, Fried Potato, Cheese and Egg Scramble | Coupon Clipping Cook® offers a fried take, Egg and Potato Scramble – LovingHomeschool.com gives a quick family-style version, Egg and Potato Breakfast Scramble – Cookie and Kate adds fresh herbs and tips, and Spicy Potatoes and Scrambled Eggs Recipe adds bold spice ideas.
Cheesy Potato Egg Scramble
Ingredients
Main Ingredients
- 2 large potatoes, diced Russet or Yukon Gold are recommended.
- 4 large eggs Can substitute with egg whites or more eggs.
- 1 cup cheddar cheese, shredded Add last for smooth melting.
- ½ cup cooked ham or bacon Optional for added flavor.
- to taste Salt and pepper
- 2 tablespoons olive oil or butter For frying the potatoes.
- Chopped green onions Optional, for garnish.
Instructions
Preparation
- Heat olive oil or butter in a large skillet over medium heat.
- Add the diced potatoes and cook until crispy and golden brown, about 10-15 minutes, stirring occasionally.
- In a bowl, whisk together the eggs and season with salt and pepper.
- Push the potatoes to one side of the skillet, add the optional ham or bacon to the empty side, and pour in the eggs. Stir gently to scramble until the eggs are cooked through.
- Sprinkle the shredded cheddar cheese over the mixture and stir until melted.
- Garnish with chopped green onions if desired and serve hot.