Cheesy Potato Egg Scramble

This cheesy potato egg scramble is a hearty, flavorful dish made with crispy potatoes, tender ham, fluffy eggs, and gooey melted cheese. Perfect for breakfast, brunch, or even a quick dinner.

Why You’ll Love This Recipe

• Great way to use up leftover potatoes or ham.

• Comes together in just 20 minutes.

• Customizable with your favorite cheeses, meats, or veggies.

• Comfort food that works for both breakfast and dinner.

• Family-friendly and budget-friendly.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the scramble:

• 4 large eggs

• 1.5 tablespoons heavy cream or milk

• 1½ teaspoons Old Bay seasoning (or to taste)

• Salt and pepper, to taste

• 1.5 tablespoons frying oil or clarified butter

• 4 cups (600 g) chopped cooked potatoes

• 2 oz (60 g) ham, cubed

• 1 cup shredded cheese (cheddar and Gruyere recommended)

To serve:

• Sour cream

• Chives, chopped

directions

1. In a medium bowl, whisk the eggs with heavy cream and Old Bay seasoning. Season with salt and pepper. Set aside.

2. Heat oil or clarified butter in a large frying pan over medium-high heat. Add potatoes and cook until browned on all sides.

3. Stir in ham and pour in the egg mixture. Cook gently over low heat until eggs are partially set but still slightly runny.

4. Sprinkle cheese evenly over the top. Cover with a lid and continue cooking on low until the cheese melts and eggs finish cooking.

5. Serve hot with sour cream and a sprinkle of chives.

Servings and timing

• Servings: 3

• Prep time: 10 minutes

• Cook time: 10 minutes

• Total time: 20 minutes

Variations

• Swap the seasoning: Use Cajun, fajita seasoning, or chili powder instead of Old Bay.

• Change the protein: Replace ham with bacon, sausage, or turkey.

• Veggie boost: Add sautéed mushrooms, spinach, or bell peppers.

• Different cheeses: Try Monterey Jack, Swiss, or pepper jack.

• Make it spicy: Add jalapeños or hot sauce for a kick.

storage/reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Reheating: Warm gently in a skillet over low heat or in the microwave in short intervals.

• Freezing: Not recommended as eggs can become rubbery after freezing.

FAQs

Can I make this without ham?

Yes, simply omit or replace with veggies like mushrooms, zucchini, or peppers.

Can I use raw potatoes instead of cooked?

It’s best to use cooked potatoes for faster cooking. If using raw, dice small and sauté until tender before adding eggs.

What’s the best cheese for this recipe?

A mix of cheddar and Gruyere works beautifully, but any good melting cheese (like mozzarella or Monterey Jack) will do.

How do I keep the eggs from overcooking?

Cook on low heat and remove from the stove while they’re still slightly soft—the heat will continue to cook them gently.

Can I meal prep this scramble?

Yes. Cook, cool, and store in portions. Reheat in a skillet with a splash of milk to refresh.

What can I use instead of Old Bay seasoning?

Cajun seasoning, fajita seasoning, or even chili powder mixes work as great substitutes.

Can I add more protein?

Absolutely—toss in cooked sausage, shredded chicken, or extra ham.

Is this dish gluten-free?

Yes, as written it is naturally gluten-free.

Can I make this vegetarian?

Yes, just omit the ham or substitute with more veggies.

What should I serve with this scramble?

It pairs well with toast, fresh fruit, or a simple green salad for balance.

Conclusion

This cheesy potato egg scramble is quick, hearty, and endlessly customizable—perfect for using up leftovers while still delivering big flavor. Whether served for breakfast or dinner, it’s a comforting dish that will satisfy the whole family.

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