This Cheesy Potato Egg Scramble is a hearty, rustic breakfast that transforms simple ingredients into a comforting one-pan feast. By combining crispy browned potatoes with savory beef ham and fluffy seasoned eggs, you get a meal that satisfies even the biggest morning appetite.
Finished with a generous layer of melted cheddar and Gruyere, this scramble is the ultimate way to use up leftover cooked potatoes for a quick and delicious brunch.
Recipe Details
- Flavor Profile: It is savory and robust, featuring the unique spiced kick of Old Bay seasoning, salty beef ham, and the rich nuttiness of aged cheeses.
- Texture: You get crispy edges on the potatoes, soft fluffy curds of egg, and gooey melted cheese in every bite.
- Time: 10 minutes prep, 15 minutes cook time.
- Difficulty: Easy. It is a simple skillet meal perfect for beginners.
What You’ll Need
To make this recipe, you will need a large frying pan with a lid to melt the cheese at the end. A medium bowl and whisk are needed for the egg mixture. The ingredients are designed to repurpose cooked potatoes (boiled or roasted leftovers work great) alongside eggs, cheese, and a unique seasoning blend.
Ingredient Notes
- Cooked Potatoes – This recipe calls for 4 cups of chopped cooked potatoes. Leftover roasted potatoes or boiled baby potatoes are perfect here. Browning them in the pan gives them a “home fry” texture.
- Old Bay Seasoning – This adds a distinct celery salt and paprika flavor profile that pairs surprisingly well with eggs and potatoes.
- Beef Deli Ham – Chopped into cubes, this adds a meaty, savory element. You can use any deli meat you prefer, but beef ham offers a nice depth.
- Eggs – Four large eggs provide the protein base. Whisking them with heavy cream ensures they stay soft and fluffy.
- Cheese Blend – A mix of aged cheddar and Gruyere provides the best melt and flavor punch sharp and nutty.
- Heavy Cream – Adds richness to the eggs. Milk can be substituted for a lighter version.
Add-ins and Substitutions
- Vegetables – Sautéed onions, bell peppers, or spinach can be added to the pan with the potatoes for extra nutrition.
- Spice – If you don’t have Old Bay, seasoned salt or a mix of paprika and garlic powder works well.
- Meat – Crispy bacon bits or sausage crumbles are excellent substitutes for the beef ham.
How to Make Cheesy Potato Egg Scramble
- Whisk Eggs: In a medium bowl, whisk the eggs with the heavy cream and Old Bay seasoning. Season with salt and pepper to taste. Set aside.
- Brown Potatoes: In a large frying pan, heat the frying oil (or clarified butter) over medium-high heat. Add the chopped cooked potatoes and cook them until they are browned and crispy on all sides.
- Add Ham and Eggs: Add the cubed beef deli ham and the egg mixture to the pan. Cook briefly over low heat, stirring gently. You want the eggs to be only partially cooked they should still be wet and not fully set! Season everything with a little more salt and pepper if needed.
- Melt Cheese: Sprinkle the shredded cheese evenly over the eggs and potatoes. Cover the pan with a lid immediately.
- Finish Cooking: Cook over low heat until the cheese is completely melted and the eggs are fully cooked through (steamed by the lid).
- Serve: Transfer the scramble to plates and serve hot with a dollop of sour cream and fresh chopped chives. Enjoy!
Pro Tip: Don’t overcook the eggs before adding the cheese. The residual heat and steam under the lid will finish cooking the eggs. If they are dry before you put the lid on, they will be rubbery by the time the cheese melts.
Recipe Tips
- Use Cold Potatoes: Cold leftover potatoes hold their shape better when frying than warm, freshly cooked ones, which can turn into mush.
- Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting into that luxurious, gooey layer you want.
- Low Heat: Once the eggs go in, drop the heat. High heat will brown the eggs too fast and make them tough.
FAQs
- Can I use raw potatoes? If using raw potatoes, you must dice them small and fry them for significantly longer (15-20 minutes) until tender before adding the eggs.
- Is Old Bay spicy? It has a mild kick from black pepper and paprika but is generally family-friendly. Adjust the amount to your taste.
- How do I store leftovers? Store in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave.
Serving Suggestions
- Toast: Buttered sourdough or rye toast is great for scooping up the cheesy eggs.
- Salsa: A side of salsa or hot sauce adds a nice acidity to cut through the rich cheese and cream.
- Fruit: Serve with fresh melon or berries for a refreshing contrast.
Make This Recipe in Advance
- Prep: You can chop the potatoes and ham the night before.
- Best Fresh: Scrambled eggs are best enjoyed immediately after cooking for the fluffiest texture.
Cheesy Potato Egg Scramble
- Total Time: 25 minutes
- Yield: 3-4 Servings 1x
Description
This Cheesy Potato Egg Scramble is a hearty, rustic breakfast that transforms simple ingredients into a comforting one-pan feast. By combining crispy browned potatoes with savory beef ham and fluffy seasoned eggs, you get a meal that satisfies even the biggest morning appetite. Finished with a generous layer of melted Cheddar and Gruyere, this scramble is the ultimate way to use up leftover cooked potatoes for a quick and delicious brunch.
Ingredients
The Egg Mixture
- 4 large eggs
- 1.5 tablespoons heavy cream or milk
- 1 1/2 teaspoons Old Bay seasoning (or to taste)
- Salt and black pepper, to taste
The Scramble
- 1.5 tablespoons frying oil or clarified butter
- 4 cups (600g) chopped cooked potatoes (leftover roasted or boiled work best)
- 2 oz (60g) beef deli ham, cubed
- 1 cup shredded cheese (mix of Aged Cheddar and Gruyere recommended)
For Serving
- Sour cream
- Fresh chopped chives
Instructions
Whisk Eggs
In a medium bowl, whisk together the eggs, heavy cream, Old Bay seasoning, salt, and pepper until well combined. Set aside.
Brown Potatoes
Heat the frying oil (or clarified butter) in a large frying pan (ensure it has a lid) over medium-high heat. Add the chopped cooked potatoes. Fry, tossing occasionally, until they are browned and crispy on all sides.
Add Ham and Eggs
Lower the heat to low. Add the cubed beef ham and the seasoned egg mixture to the pan. Cook briefly, stirring gently.
Critical Step
Stop stirring while the eggs are still slightly wet and runny. Do not cook them dry yet!
Melt Cheese
Sprinkle the shredded cheese evenly over the potatoes and wet eggs. Immediately cover the pan with a lid.
Steam
Continue cooking on low heat with the lid on. The steam trapped inside will melt the cheese and finish cooking the eggs gently without drying them out.
Serve
Once the cheese is bubbly and the eggs are set, remove from heat. Serve hot with a dollop of sour cream and fresh chives.
Notes
The “Lid” Technique: Don’t overcook the eggs before adding the cheese. If the eggs are fully dry before you cover the pan, they will become rubbery by the time the cheese melts. The residual heat and steam are your friends here.
Potato Prep: This recipe relies on pre-cooked potatoes. Cold leftovers hold their shape better during frying than warm, freshly boiled ones. If starting with raw potatoes, you must dice them small and fry them for 15-20 minutes first.
Cheese Choice: Pre-shredded cheese often contains anti-caking agents. For that luxurious, gooey melt, grate your own block of Cheddar and Gruyere.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet / Stovetop
- Cuisine: American / Rustic
Nutrition
- Serving Size: 1 Serving
- Calories: 480
- Sugar: 2g
- Sodium: 650mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 265mg
Keywords: potato egg scramble, leftover potato recipes, hearty breakfast skillet, old bay eggs, cheesy scrambled eggs, beef ham recipe, brunch ideas
