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.
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.
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.
