Go Back

Cheesy Potato Egg Scramble

A quick and filling skillet meal made with crispy potatoes, scrambled eggs, and melted cheddar cheese, perfect for any time of day.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 servings
Course: Breakfast, Brunch, Dinner, lunch
Cuisine: American
Calories: 320
Ingredients Method Notes

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.
  • 1/2 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.

Method
 

Cooking the Scramble
  1. Heat olive oil in a large skillet over medium heat.
  2. Cook the diced potatoes until they are crispy and golden, about 10–15 minutes.
  3. In a bowl, whisk together the eggs with a pinch of salt and pepper.
  4. 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.
  5. Stir in shredded cheddar and, if using, the diced ham or cooked bacon. Cook until the cheese melts.
  6. Remove from heat and add chopped green onions for garnish if desired. Serve hot.

Notes

Store in an airtight container in the fridge for up to 3 days. Reheat gently. Do not freeze eggs with dairy mixed in, as texture will change.