Description
A hearty breakfast skillet that combines crispy potatoes, fluffy eggs, and melted cheese for a satisfying morning meal. Perfect for busy mornings or weekend brunches!
Ingredients
Scale
- 4 medium potatoes, diced
- 1 cup shredded cheddar cheese
- 4 large eggs
- 1/2 cup milk
- 1/2 cup cooked ham or bacon, chopped (optional)
- 1/4 cup green onions or chives, chopped
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Prepare the Potatoes
- Boil the diced potatoes in a pot of salted water for about 10-15 minutes, until they become fork-tender. This pre-cooking step ensures the potatoes will be fully cooked and soft on the inside while getting crispy on the outside when fried. Once done, drain the potatoes thoroughly and set them aside.
- Crisp the Potatoes
- In a large skillet, melt the butter over medium heat until it begins to bubble slightly. Add the boiled potatoes to the skillet and spread them in an even layer. Let them cook undisturbed for a few minutes before stirring, allowing them to develop a golden and slightly crispy exterior, about 5-7 minutes total. Season with salt and pepper as they cook.
- Add Protein (Optional)
- If using ham or bacon, add the chopped pieces to the skillet with the crispy potatoes. Stir to incorporate and cook for an additional 2-3 minutes until the meat is heated through and begins to crisp slightly at the edges, adding more flavor to the dish.
- Prepare Egg Mixture
- In a medium bowl, whisk together the eggs and milk until well combined and slightly frothy. Season the mixture with salt and pepper to taste. The milk helps create fluffy eggs while providing a creamy texture to the scramble.
- Combine and Cook
- Pour the egg mixture over the potatoes in the skillet. Using a spatula, gently fold and stir to combine, allowing the eggs to cook and scramble with the potatoes. Cook for about 5 minutes, stirring occasionally to ensure even cooking and to prevent the eggs from sticking to the pan.
- Add Cheese
- Once the eggs are fully cooked but still moist, sprinkle the shredded cheddar cheese evenly over the top of the mixture. Cover the skillet with a lid and remove from the heat. Let it sit for 2-3 minutes until the cheese is completely melted and gooey, creating a delicious cheesy layer.
- Garnish and Serve
- Remove the lid and sprinkle the chopped green onions or chives over the top of the cheesy scramble. This adds a fresh, bright flavor and appealing color contrast. Serve immediately while hot, dividing into portions for a satisfying breakfast.
Notes
- For a spicier version, add diced jalapeños or a dash of hot sauce.
- You can customize this recipe with different cheeses like pepper jack, gouda, or Swiss.
- To make ahead, you can pre-boil the potatoes and store them in the refrigerator for up to 2 days.
- Leftover scramble can be refrigerated for up to 2 days and reheated in the microwave or skillet.
- Try adding bell peppers, mushrooms, or spinach for extra vegetables and nutrition.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 375
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 230mg