Cheesy Potato Egg Scramble
A quick, filling, and flavorful dish that combines crispy potatoes, scrambled eggs, and melty cheese.
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.
Notes
For storage, cool the scramble to room temperature, place it in an airtight container, and refrigerate for up to 3 days. Reheat gently in a skillet or microwave. For variations, you can add chopped jalapeños or red pepper flakes for spice, skip meat for a meatless version, or stir in fresh herbs before serving.
