Cheesy Potato Egg Scramble

Ingredients

• 4 largeeggs
• 22.5 ml (1.5 tablespoons)double cream (or milk)
• 7.5 ml (1 1/2 teaspoons), or to tasteOld Bay seasoning
• to tastesalt and pepper
• 22.5 ml (1.5 tablespoons)frying oil (or clarified butter)
• 600 g (4 cups)chopped cooked potatoes
• 60 g (2 oz)ham, chopped into cubes
• about 110 g (1 cup)shredded cheese, such as a mix of mature Cheddar and Gruyère
• to tastesoured cream
• to tastechives, chopped

Instructions

1. 1

   Whisk the eggs

   In a medium bowl, whisk the eggs with the double cream and Old Bay seasoning. Season with salt and pepper, then set aside.

2. 2

   Brown the potatoes

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

3. 3

   Add ham and eggs

   Add the ham and egg mixture to the pan. Cook briefly over a low heat until the eggs are only partly cooked and not yet set. Season everything with salt and pepper.

4. 4

   Melt the cheese

   Scatter the shredded cheese evenly over the eggs and potatoes, then cover the pan with a lid. Cook over a low heat until the cheese has melted and the eggs are cooked.

5. 5

   Serve with toppings

   Transfer the scramble to plates and serve with soured cream and chopped chives.

6. 6

   Enjoy the scramble

   Enjoy!

What is a potato egg scramble?

A potato egg scramble is a hearty pan-cooked dish that brings together potatoes and eggs, often with additions such as ham and cheese. This American-style version is especially handy when you have cooked potatoes left over.

The potatoes brown first, giving the dish a crisp-edged base; eggs, ham and cheese make it rich and filling. Soured cream and chives add a cool, fresh finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 485 calories, 0g protein, 0g carbs, 0g fat.

The potatoes provide most of the carbohydrate, while the eggs, ham and cheese contribute protein; the oil, cream and cheese supply much of the fat. Pair a portion with a fresh salad or vegetables for a more balanced plate.

Start with cooked potatoes

Leftovers: use potatoes that are already cooked, as the recipe relies on browning them rather than cooking them through from raw. Chop them into similar-sized pieces so they brown at a similar pace.

The pan: give the potatoes room to make contact with the hot surface. Turning them until browned on all sides helps build colour before the eggs go in.

Keep the eggs tender

Egg mixture: whisk the eggs with the cream and Old Bay before adding them to the pan. This distributes the seasoning and makes the mixture easy to pour over the potatoes and ham.

Doneness: cook briefly at first, stopping while the eggs are still partly cooked. They finish cooking under the lid, so avoid leaving them on the heat until fully set before adding the cheese.

Choose cheese that melts

Cheese: mature Cheddar and Gruyère make a savoury combination, but the recipe works with other shredded cheeses that melt well. Spread it evenly so it reaches the eggs and potatoes across the pan.

Lid: covering the pan traps heat and helps the cheese melt while the eggs finish cooking. Keep the heat low for this final stage.

Season in stages

Old Bay: its savoury seasoning gives the egg mixture much of its character, so add the listed amount or adjust it to taste. The recipe also seasons with salt and pepper before cooking and again in the pan.

Taste carefully: ham and cheese can both bring saltiness. If your leftovers are already well seasoned, use a light hand with extra salt.

Serve it straight from the pan

Timing: the recipe takes about 20 minutes, and the final covered cooking stage is brief. Serve as soon as the cheese has melted and the eggs are cooked for the best soft texture.

On the side: soured cream adds a cool, tangy contrast, while chives bring a fresh onion note. The scramble can stand on its own or be served with a simple salad or toast.

Recipe notes & tips

• Use fully cooked potatoes so the pan time is focused on browning rather than cooking them through.
• Cut the potatoes into similar-sized pieces for more even browning.
• Let the potatoes brown before adding the ham and egg mixture.
• Keep the heat low once the eggs are in to help them cook gently.
• Cover the pan for the final stage so the cheese melts evenly.
• Add soured cream and chives just before serving.

Variations

• Change the cheese: use another good-melting shredded cheese in place of the Cheddar and Gruyère.
• Use milk: swap the double cream for milk as suggested in the recipe.
• Swap the fat: cook the potatoes in clarified butter instead of frying oil.
• Adjust the seasoning: add Old Bay to taste for a milder or more pronounced seasoning.
• Add a fresh side: serve with a simple salad or vegetables alongside the scramble.

Common mistakes to avoid

• Using raw potatoes: the method expects cooked potatoes, so cook them before starting.
• Crowding the pan: potatoes may brown less evenly; use a large frying pan as directed.
• Setting the eggs too early: stop while they are still partly cooked, since they finish under the lid.
• Cooking the covered pan over high heat: keep it low while the cheese melts and the eggs finish.
• Adding too much salt: ham and cheese may already be salty, so season thoughtfully.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a frying pan over a low heat until hot throughout; the eggs may become firmer on reheating.

Frequently asked questions