Cheesy Potato Egg Scramble
This isn't fancy – it's the scramble I make when I need dinner on the table fast, no complaints, and a kitchen that smells like real food. Crispy potatoes, tender eggs, and melty cheddar in one pan, done in 20 minutes. My daughter Simone eats every bite.
Equipment
- Medium Bowl
- Large Skillet (12-inch) with Lid
Ingredients
- 4 large eggs
- 1 1/2 tablespoons heavy cream
- 1 1/2 teaspoons Old Bay seasoning
- 4 cups chopped cooked potatoes (600g)
- 2 oz ham, chopped (60g)
- 1 cup shredded cheddar cheese
- Sour cream and fresh chives, for serving
- 1-2 tablespoons oil (for cooking)
- Salt and freshly ground black pepper, to taste
Instructions
- Whisk the eggs, heavy cream, and Old Bay seasoning together in a medium bowl until uniform and slightly frothy. Season with a pinch of salt and pepper. Set aside.
- Heat the oil in a large frying pan over medium-high heat. Add the chopped cooked potatoes and spread into an even layer. Cook undisturbed for 3-4 minutes until deep golden brown. Flip and cook another 2-3 minutes until crispy on all sides.
- Toss the chopped ham into the pan with the potatoes. Reduce heat to low and pour the egg mixture over everything. Stir slowly with a spatula until the eggs are soft and slightly underdone (creamy and a little wet). Season again with a little salt and pepper.
- Sprinkle the shredded cheese evenly over the surface. Cover the pan with a lid and keep on low heat for 1-2 minutes, just until the cheese is fully melted and the eggs have finished cooking through.
- Spoon onto plates. Top with a dollop of sour cream and a sprinkle of fresh chives. Serve immediately.
Notes
Prep ahead: Cook the potatoes and chop the ham up to 3 days ahead. When you're ready to cook, just whisk the eggs and follow the steps – dinner in under 10 minutes.
Substitutions: Dairy-free: Use dairy-free cheese and omit heavy cream (texture won't be as rich but still good). Spicy: Add diced jalapeño with the potatoes or hot sauce at the end. More veggies: Toss in bell peppers or onions with the potatoes.
Storage: Leftovers keep 3 days in the fridge. Reheat in a skillet with a splash of water and a lid for best texture. Not freezer-friendly.