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Irresistible Cheesy Potato Egg Scramble in 25 Minutes

cheesy potato egg scramble
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A quick and hearty breakfast skillet featuring crispy potatoes, fluffy scrambled eggs, melted cheddar cheese, and optional ham or bacon.

Ingredients

Scale
  • 2 cups diced potatoes (Yukon gold or red potatoes, 1/2-inch cubes)
  • 1 tbsp olive oil or butter
  • 1/2 tsp salt, plus more to taste
  • 1/4 tsp black pepper
  • 4 large eggs
  • 2 tbsp milk (optional, for fluffier eggs)
  • 1 cup shredded cheddar cheese (or a cheddar blend)
  • 1/3 cup diced ham (or cooked bacon pieces), optional
  • 2 tbsp chopped green onions (scallions) or chives
  • Optional: pinch of garlic powder or paprika

Instructions

  1. Heat olive oil (or butter) in a skillet over medium-high heat. Add diced potatoes, season with salt and pepper, and cook 10–12 minutes, stirring occasionally, until golden and fork-tender.
  2. Stir in diced ham/bacon pieces and cook 1–2 minutes to warm through.
  3. In a bowl, whisk eggs with milk (if using) and a pinch of salt/pepper. Reduce heat to medium-low and pour eggs into the skillet. Gently stir and fold until eggs are mostly set but still soft.
  4. Sprinkle cheddar over the top. Cover 1 minute (or until melted).
  5. Top with green onions/chives and extra black pepper. Serve hot.

Notes

  • For crispier potatoes, avoid overcrowding the skillet.
  • Use pre-cooked potatoes to save time.
  • Substitute cheese or add veggies like bell peppers for variation.

Nutrition

Keywords: cheesy potato egg scramble, potato egg scramble, breakfast skillet, cheesy eggs and potatoes, ham egg potato skillet, quick breakfast recipe

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