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A close-up of a delicious Cheesy Potato Egg Scramble, topped with fresh chives and served in a white bowl.

Cheesy Potato Egg Scramble

This Cheesy Potato Egg Scramble is a quick and satisfying breakfast that fits into a low-carb or ketogenic lifestyle. It's perfect for busy individuals and families who want a hearty meal to fuel their day.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3 servings
Course: Breakfast, Brunch
Ingredients Equipment Method Notes

Ingredients
  

For the scramble
  • 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)
  • 2 oz ham chopped into cubes (60g)
  • 1 cup shredded cheese I used a mix of aged cheddar and Gruyere
To serve
  • sour cream
  • chives

Equipment

  • Medium bowl
  • Large frying pan
  • Lid

Method
 

  1. In a medium bowl, whisk the eggs with heavy cream and Old Bay seasoning. Season with salt and pepper. Set aside.
  2. In a large frying pan, heat the oil over medium-high heat. Add the potatoes and cook them until browned on all sides.
  3. Add the ham and egg mixture to the pan. Cook briefly over low heat until the eggs are only partially cooked; they should not be set. Season everything with salt and pepper.
  4. Sprinkle shredded cheese evenly over the eggs and potatoes. Cover the pan with a lid. Cook over low heat until the cheese is melted and the eggs are cooked.
  5. Transfer the scramble to plates and serve with sour cream and chopped chives.

Notes

You can substitute Old Bay seasoning with Cajun seasoning, Fajita seasoning, or chili powder. Fried bacon can be used instead of ham. Thinly sliced scallions can replace chives. Feel free to add your favorite vegetables, such as pan-fried mushrooms and bell peppers.

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