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Cheesy potato and egg scramble in a dark skillet with crispy golden potatoes, diced ham, melted cheddar cheese, and a sunny-side-up egg on top, garnished with fresh chopped chives and black pepper

Cheesy Potato Egg Scramble

Fluffy, savory Cheesy Potato Egg Scramble made with golden diced potatoes, savory ham, and melted cheddar. A comforting one pan breakfast that the whole family will devour.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Breakfast
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups russet potatoes Peeled and diced small
  • 2 tablespoon butter For frying
  • ½ cup diced ham For savory flavor
  • 6 large eggs Whisked well
  • 1 cup cheddar cheese Shredded
  • 2 tablespoon fresh chives Chopped for garnish
  • salt and black pepper To taste

Equipment

  • 1 Large nonstick skillet With a tight fitting lid
  • 1 Cutting board For prepping vegetables
  • 1 Chef Knife For dicing potatoes
  • 1 Silicone spatula For gentle scrambling

Method
 

  1. Wash and peel the russet potatoes to remove dirt so they are completely clean.
  2. Dice the potatoes into small uniform cubes to ensure they cook evenly in the pan.
  3. Fry the potatoes in hot butter until golden to soften them so they become completely tender.
  4. Stir the diced ham into the skillet to warm the meat so it releases savory flavor.
  5. Whisk the eggs in a separate bowl to break the yolks so they scramble incredibly smoothly.
  6. Pour the beaten eggs over the potatoes and push gently to form large soft curds.
  7. Sprinkle cheddar cheese generously over the eggs to create a blanket so it melts deeply.
  8. Cover the skillet for two minutes to trap steam so the cheese becomes incredibly gooey.

Notes

Do not rush the potatoes; let them soften completely and turn deeply golden brown before adding the eggs to ensure the perfect texture.