Ingredients
Scale
- 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
Instructions
- Boil the potatoes in salted water until fork-tender. Drain and set aside.
- Melt butter in a skillet and crisp the boiled potatoes for 5–7 minutes.
- Add optional ham or bacon and cook for 2–3 minutes.
- Whisk eggs, milk, salt, and pepper in a bowl.
- Pour egg mixture over potatoes and scramble until cooked.
- Sprinkle cheese on top, cover, and melt for 2–3 minutes.
- Garnish with green onions and serve warm.
Notes
- Use russet or Yukon Gold potatoes for best results.
- Boil potatoes just until tender to avoid rubbery texture.
- Cheddar cheese melts well, but Monterey Jack or Colby are good alternatives.
- Best served fresh, but can be reheated if made ahead.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 220mg