Cheesy Potato Egg Scramble

This cheesy potato egg scramble is a great way to use up leftover cooked potatoes and ham. It comes together quickly and can be served for breakfast or dinner.

📝 Ingredients

• 4 large eggs
• 1.5 tablespoons heavy cream (or milk)
• 1 1/2 teaspoons Old Bay seasoning (or to taste)
• salt and pepper (to taste)
• 1.5 tablespoons frying oil (or clarified butter)
• 4 cups (600g) chopped cooked potatoes
• 2 oz (60g) ham, chopped into cubes
• 1 cup shredded cheese (I used a mix of aged cheddar and Gruyere)
• sour cream
• chives

👨‍🍳 Instructions

1. 1In a medium bowl, whisk the eggs with heavy cream and Old Bay seasoning, season with salt and pepper, set aside.
2. 2In a large frying pan heat the oil over medium-high heat. Add the potatoes and cook them until browned on all sides.
3. 3Add the ham and egg mixture to the pan. Cook briefly over low heat until the eggs are only partially cooked, they should not be set! Season everything with salt and pepper.
4. 4Sprinkle shredded cheese evenly over the eggs and potatoes. Cover the pan with a lid. Cook over low heat until the cheese is melted and the eggs are cooked.
5. 5Transfer the scramble to plates and serve with sour cream and chopped chives.
6. 6Enjoy!