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