Cheesy Potato Egg Scramble with Cheddar
Small pan-cooked potato cubes folded with set scrambled eggs and melted cheddar, with optional fully cooked ham or bacon.
Ingredients
Scramble
- 2 large potatoes approximately 1 pound total; diced into ⅜-inch cubes
- 4 large eggs
- 1 cup shredded cheddar cheese
- ½ cup fully cooked chopped ham or bacon optional; measured after cooking
- to taste salt and black pepper
- 2 tablespoons olive oil 1½ tablespoons for potatoes; ½ tablespoon for eggs
- 2 tablespoons water only if needed to soften potatoes
- 2 tablespoons chopped green onions optional garnish
Instructions
- Scrub and dice the potatoes into even ⅜-inch cubes, about 1 pound total, and pat dry. Beat the eggs with a little salt and pepper. Measure the cheese and any optional fully cooked meat.
- Heat 1½ tablespoons olive oil in a wide nonstick skillet over medium. Add potatoes and cook, turning occasionally, for about 18–25 minutes until tender and golden. If they brown while firm inside, add 2 tablespoons water and cover for 3–5 minutes, then uncover to evaporate the water and finish browning.
- Transfer the tender potatoes to a clean plate. Add the reserved ½ tablespoon oil to the skillet and lower to medium-low. Pour in the eggs and gently stir for 2–4 minutes until set, with no liquid egg remaining and a center temperature of 160°F.
- Fold in the potatoes and optional fully cooked ham or bacon. Warm thoroughly; previously chilled leftover meat must reach 165°F. Remove from heat and stir in the cheddar until melted.
- Taste for seasoning, add the optional chopped green onions, and serve immediately as four modest portions.
Notes
Optional meat is measured after full cooking. Time is an estimate for small raw potato cubes; larger pieces and crowded pans need longer.