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Cheesy Potato Egg Scramble served in a skillet with herbs and cheese on top

Cheesy Potato Egg Scramble

A quick and filling skillet meal featuring crispy golden potatoes, soft scrambled eggs, and melted cheddar, perfect for breakfast-for-dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups diced potatoes Diced small for quick cooking.
  • 4 large eggs Whisked with salt and pepper.
  • 1 cup shredded cheddar cheese For melting into the scramble.
  • 1/2 cup diced ham or bacon Optional for added protein.
  • 1 tablespoon olive oil or butter For cooking potatoes.
  • Salt and pepper to taste
  • Chopped green onions for garnish Optional, for added freshness.

Method
 

Preparation
  1. Heat your pan. Set a large skillet over medium heat and add the olive oil or butter.
  2. Crisp the potatoes. Add the diced potatoes and cook, stirring occasionally, until golden and crispy—about 10–15 minutes.
  3. While the potatoes finish, whisk the eggs in a bowl with salt and pepper.
  4. Make space and scramble. Push the potatoes to one side of the skillet, pour the eggs into the open side, and scramble gently until just set.
  5. Combine. Mix the potatoes and eggs together evenly.
  6. Melt the cheese (and add ham/bacon if using). Stir in the cheddar and the optional ham or bacon, mix until cheese is melted.
  7. Serve. Spoon into bowls and top with green onions if desired.

Notes

Best enjoyed fresh for ideal crispness. Leftovers can be reheated but will soften.