Cheesy Potato Egg Scramble
A delicious and comforting dish made with potatoes, eggs, and cheese, perfect for breakfast, brunch, or a quick dinner.
Ingredients
Main Ingredients
- 2 medium potatoes, diced Any type of potato can be used.
- 4 large eggs
- 1 cup shredded cheddar cheese Feel free to substitute with other cheeses.
- 1/2 cup diced ham or bacon (optional) Leave out for a vegetarian version.
- 2 tablespoons olive oil For cooking the potatoes.
- Salt and pepper to taste
- Chopped chives for garnish (optional)
Instructions
Cooking
- Heat the olive oil in a large skillet over medium heat.
- Add the diced potatoes and cook until golden and crispy, about 10-15 minutes.
- While the potatoes are cooking, whisk the eggs in a bowl, seasoning with salt and pepper.
- If using, add the ham or bacon to the skillet and cook until heated through.
- Push the potatoes and meat to one side of the skillet and pour the beaten eggs into the other side.
- Cook, stirring gently, until the eggs are just set.
- Sprinkle the cheddar cheese over the eggs and potatoes, covering the skillet.
- Cook for an additional minute until the cheese is melted.
- Garnish with chopped chives if desired and serve hot.
Notes
To store leftovers, let the scramble cool before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave or on the stovetop until heated through. For best results, avoid overcrowding the skillet while cooking, and feel free to experiment with different vegetables.