Ingredients
Method
- 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.4 large eggs, 1.5 tablespoons heavy cream or milk, 1.5 teaspoons Old Bay seasoning, Salt and pepper
- 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.1.5 tablespoons frying oil or clarified butter, 4 cups chopped cooked potatoes
- Add the cubed ham to the pan with the potatoes and toss to combine.2 ounces ham
- 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.1 cup shredded cheese
- 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.Sour cream, Fresh chives or thinly sliced scallions
Notes
Always use waxy or all-purpose potatoes rather than starchy ones, as they hold their shape better during the browning process. For the creamiest eggs, ensure you use heavy cream rather than skim milk.
