Ham, egg, and potato scramble
This delicious ham, egg, potato and cheese scramble recipe makes an excellent savory breakfast or a quick weeknight dinner that everyone will love.
Ingredients
 | 4-5 medium-sized potatoes, such as yukon gold potatoes or russet potatoes |
 | 1 cup of grated cheese, such as cheddar, gruyère, mozzarella, or emmental cheese. |
 | 5 eggs |
 | 1 cup of chopped ham, such as smoked ham or jambon cru or even bacon. |
Spices and flavoring ingredients:
 | 1 tablespoon of butter |
 | 2 cloves of crushed garlic, but you can also use 1 tablespoon of garlic powder or flakes |
 | 1/2 teaspoon of chopped parsley |
 | 2 tablespoons of olive oil |
 | Salt and pepper |
How to make this ham, egg and potato scramble
- Wash the potatoes and peel them if you like.
- Boil them in salted water for about 10 minutes, then drain.
- Let them cool slightly before cutting into small quarters.
- Crush the garlic and chop any optional add-ins.
- Heat oil in a large skillet or wok over medium heat and sauté the garlic for about 2 minutes.
- Add the potatoes and butter to the pan. Cook, stirring occasionally.
- Stir in the chopped ham, parsley, salt, and pepper. Cook for 10–15 minutes until the potatoes turn golden and slightly crispy.
- Whisk the eggs in a small bowl with the cheese, salt, and pepper.
- Lower the heat and pour the egg mixture over the potatoes, spreading it evenly.
- Cook gently for 5–7 minutes, until the eggs are set to your liking.
- Serve hot. Crispy potatoes + cheesy eggs = zero complaints at the table.
If you are tired of sweet cereals or sugar-laden pastries in the morning, you are going to love this easy savory breakfast recipe. And this simple ham, egg, potato and cheese scramble is so delicious, you just might be tempted to have it for dinner as well.
Eggs and potatoes are always delicious and filling. Add in a few spices, and some additional ham and cheese, and you have a one-dish meal that no one is going to complain about.
Now the biggest hurdle in preparing this dish is to make sure that the potatoes are properly cooked. You can prepare them night before and leave the in the fridge, or boil them quickly beforehand.
You can also cook them directly in the skillet on the stove top, but personally this is my least favorite method. I find it rather annoying to try to make sure that they don’t burn while watching over a stove for 30 minutes or so, so I prefer to boil them before hand.
I also sometimes boil them in my Instant pot, so that I can leave it while doing other things.
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Ham, egg, potato and cheese scramble
Equipment
Ingredients
- 4-5 medium-sized potatoes
- 1 cup of grated cheese eg. gruyere, parmesan, cheddar, emmental, etc.
- 1 cup of chopped ham
- 2 tablespoons of olive oil
- 5 eggs
- 2 cloves of crushed garlic
- 1/2 teaspoon of minced parsley
- 1 tablespoon of butter
- pinch of salt and pepper
Instructions
- Wash the potatoes and peel them if you wish.
- Boil the potatoes in water over the stove for around 10 minutes and drain the water.
- Let the potatoes cool a bit, and chop them into small quarters.
- Crush the garlic and chop any optional ingredients.
- In a large skillet or wok, sauté the garlic in oil for 2 minutes over medium heat.
- Add the potatoes to skillet, along with the butter.
- Add the chopped ham, parsley, salt, pepper into the wok and cook the potatoes for 10-15 minutes till they turn golden brown.
- In a small bowl, crack open the raw eggs and mix in with the cheese and a pinch of salt and pepper.
- Stir the potatoes around and add in the egg and cheese mixture to cover the potatoes. Cook at low heat for around 5-7 minutes until the eggs look as cooked as you like.
- Serve while warm.
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.
What to serve with it?
If you are having this ham, egg, potato and cheese scramble for breakfast, it can be as simple as serving it with a glass of orange juice and yogurt for a quick and healthy breakfast. You can also serve it with a side salad for lunch if you wish.
How to store it?
Let the ham, egg, potato and cheese scramble cool before you place them in an airtight container designed for the freezer, and it should last for about a month or so.
When ready to eat, thaw the breakfast in a refrigerator overnight and bake at 350ºF (175°C) for about 20 minutes until warm. (You can also use a microwave.)
