Cheesy Potato Egg Scramble
- 4 medium potatoes, diced
- 1 cup shredded cheddar cheese
- 4 large eggs
- ½ cup milk
- ½ cup cooked ham or bacon, chopped (optional)
- ¼ cup green onions or chives, chopped
- 2 tablespoons butter
- Salt and pepper, to taste
- Step 1 - Prepare and Cook the Potatoes Dice the potatoes into ½-inch cubes for even cooking. In a large skillet, melt the butter over medium heat. Add the diced potatoes and season with salt and pepper. Cook for 12-15 minutes, stirring occasionally, until they are golden brown and fork-tender. (Pro tip: Resist the urge to stir too often; this allows for better caramelization and crispy edges).
- Step 2 - Whisk the Egg Mixture While the potatoes cook, crack the eggs into a medium bowl. Add the milk, a pinch of salt, and a crack of black pepper. Whisk vigorously until the mixture is completely uniform and slightly frothy. In my tests, this aeration is what creates the fluffiest scrambled eggs.
- Step 3 - Add Optional Meat If using, add the chopped ham or bacon to the skillet with the cooked potatoes. Stir and cook for 1-2 minutes just to warm the meat through and let its flavor meld with the potatoes.
- Step 4 - Pour and Scramble the Eggs Reduce the heat to medium-low. Pour the whisked egg mixture evenly over the potatoes in the skillet. Let it sit undisturbed for 20-30 seconds until the edges just begin to set. Then, using a spatula, gently push the eggs from the edges toward the center, creating large, soft curds.
- Step 5 - Add Cheese and Finish Cooking When the eggs are about 80% set but still slightly wet, sprinkle the shredded cheddar cheese evenly over the top. Continue to gently fold the scramble until the cheese is melted and the eggs are cooked to your desired consistency - creamy and soft, not dry.
- Step 6 - Garnish and Serve Remove the skillet from the heat. Immediately garnish your Cheesy Potato Egg Scramble with the chopped green onions or chives. Serve hot directly from the pan for the best flavor and texture.