Ingredients
- 4 large eggs
- 1.5 tbsp heavy cream or milk
- 1.5 tsp Old Bay seasoning (or to taste)
- Salt & pepper, to taste
- 1.5 tbsp frying oil or clarified butter
- 4 cups (600g) cooked potatoes, chopped
- 2 oz (60g) ham, cubed
- 1 cup shredded cheese (cheddar + Gruyere recommended)
- Optional: Sour cream and chopped chives for serving
Instructions
- In a bowl, crack the eggs and whisk with the heavy cream, Old Bay, and a pinch of salt and pepper. Set aside.
- Heat oil or butter in a large skillet over medium heat. Swirl it around to coat the pan.
- Add the chopped cooked potatoes and ham. Sauté until golden and crispy on the edges, about 5–7 minutes.
- Reduce heat to low and pour in the egg mixture. Let sit for 30 seconds, then gently scramble until just set.
- Sprinkle in the shredded cheese. Stir gently and let melt.
- Top with a dollop of sour cream and a scatter of chopped chives. Serve hot.
Notes
No Old Bay? Try Cajun spice or seasoned salt. For dairy-free, use plant-based cheese and milk. Add spinach or bell peppers for color. No leftover potatoes? Microwave raw diced potatoes 3–4 minutes, then pan-fry. Let eggs rest during cooking for soft, fluffy curds.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 2g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 220mg
Keywords: cheesy potato egg scramble, breakfast skillet, quick breakfast, eggs and potatoes