Name: Potato Egg Scramble
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 4 large eggs; 1.5 tablespoons heavy cream or milk; 1.5 teaspoons Old Bay seasoning (or to taste); Salt and pepper (to taste); 1.5 tablespoons frying oil or clarified butter; 4 cups chopped cooked potatoes (600g; waxy or all-purpose); 2 ounces ham (60g; chopped into cubes); 1 cup shredded cheese (mix of sharp Cheddar and Gruyere recommended); Sour cream (for serving); Fresh chives or thinly sliced scallions (for garnish)

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This Potato Egg Scramble is the ultimate comfort breakfast that transforms leftover cooked potatoes and ham into a gourmet meal in just 20 minutes. It is incredibly cheesy and features a unique kick of Old Bay seasoning for a flavor profile that stands out from your average morning scramble.

Why You Will Love This Recipe

There are so many reasons to make this Potato Egg Scramble a staple in your kitchen. First, it is the perfect solution for using up leftover boiled or roasted potatoes, preventing food waste while creating something delicious. Second, the addition of heavy cream and a mix of sharp cheeses like Cheddar and Gruyere makes the texture exceptionally rich and velvety. Finally, the use of Old Bay seasoning provides a savory, slightly zesty depth that pairs perfectly with both the eggs and the potatoes, making it a versatile dish for either breakfast or a quick weeknight dinner.

Ingredients

4 large eggs
1.5 tablespoons heavy cream or milk
1.5 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 (waxy or all-purpose)
2 ounces (60g) ham, chopped into cubes
1 cup shredded cheese (a mix of sharp Cheddar and Gruyere is recommended)
Sour cream for serving
Fresh chives or thinly sliced scallions for garnish

Step-by-Step Instructions

In a medium bowl, whisk the eggs with the heavy cream and Old Bay seasoning. Season lightly with salt and pepper and set the mixture aside.
Heat the frying oil or clarified butter in a large frying pan over medium-high heat. Add the chopped cooked potatoes to the pan and cook them, stirring occasionally, until they are browned and crispy on all sides.
Add the cubed ham to the pan with the potatoes and toss to combine.
Lower the heat and pour the egg mixture into the pan. Cook briefly, stirring gently, until the eggs are only partially cooked. It is important that they are not fully set at this stage so they do not become dry.
Season the mixture again with a bit of salt and pepper if desired. Sprinkle the shredded cheese evenly over the top of the eggs and potatoes.
Cover the pan with a lid and continue to cook over low heat until the cheese is completely melted and the eggs are just cooked through.
Transfer the scramble to plates and serve immediately with a generous dollop of sour cream and a sprinkle of fresh chives.

Expert Tips / Pro Tips

To get the best results with your Potato Egg Scramble, always use waxy or all-purpose potatoes rather than starchy ones, as they hold their shape better during the browning process. If you want the creamiest eggs possible, ensure you use heavy cream rather than skim milk. Another key tip is to avoid overcooking the eggs before you add the cheese; the residual heat trapped under the lid while the cheese melts will finish the cooking process perfectly, keeping the eggs delicate rather than rubbery.

If you do not have Old Bay seasoning on hand, you can easily substitute it with Cajun seasoning, Fajita seasoning, or a simple chili powder blend for a different flavor profile. For the protein, leftover crispy bacon crumbles work beautifully in place of the ham. You can also boost the nutritional value by adding vegetables; pan-fried mushrooms, bell peppers, or even a handful of spinach would be excellent additions to this scramble.

Serving Suggestions

This dish is quite filling on its own, but it pairs wonderfully with a side of fresh fruit or a light green salad to balance the richness of the cheese and cream. While sour cream is highly recommended as a topping, you could also serve it with a side of hot sauce or salsa for an extra kick. For a crunchier texture, try topping the finished dish with extra crumbled bacon right before serving.

This Potato Egg Scramble reheats surprisingly well, making it a great option for meal prep. Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the scramble in a pan over low heat and cover with a lid until warmed through; this helps maintain the moisture of the eggs. Freezing is not recommended for this dish, as the texture of the cooked eggs and sour cream can become grainy upon thawing.

Nutrition Information

Nutrient	Amount per Serving
Calories	485 kcal
Servings	3
Prep Time	10 minutes
Cook Time	10 minutes

FAQ

Can I use raw potatoes for this recipe?

This recipe is specifically designed for leftover cooked potatoes to ensure a quick cooking time. If you only have raw potatoes, you will need to peel, cube, and boil them until tender, or fry them in the pan much longer before adding the eggs.

What if I cannot find Gruyere cheese?

Gruyere adds a lovely nutty flavor, but you can substitute it with more Cheddar, Monterey Jack, or even Swiss cheese. Any flavorful cheese that melts well will work perfectly in this scramble.

Is Old Bay seasoning spicy?

Old Bay has a distinct savory flavor with a very mild heat from black pepper and red pepper flakes. It is generally considered family-friendly and not overly spicy, but you can adjust the amount to suit your preference.

Can I make this dairy-free?

To make a dairy-free version, use a plant-based cream or unsweetened almond milk in the eggs, substitute the butter for oil, and use a dairy-free cheese alternative or omit the cheese entirely.