Fried potato, egg and ham scramble

A combination of delicious breakfast comfort foods that will get your day off to a great start.

One-skillet meals just kind of go hand in hand with comfort food. Maybe it’s the imperfection of mixing things together that’s reminiscent of home cooking. Kind of like mixing gravy with mashed potatoes, or chicken pot pies where all of the goodies are mixed together in the middle. This egg scramble is one of those dishes where some of the best breakfast foods are mixed together — like scrambled eggs and ham, cheese and eggs, and fried potatoes and onions. It’s a stick-to-your-ribs breakfast that’s a perfect way to start the day. And the good news is that there’s only one skillet to wash.

Fried potato, egg and ham scramble recipe

Serves 2

Ingredients:

For the fried potatoes

• 3 medium-size Russet potatoes
• 1/2 cup chopped onion
• 1/4 teaspoon ground black pepper
• 4 dashes salt
• 2 tablespoons canola oil

For the eggs and ham

• 5 eggs
• 2 tablespoons milk
• 3 dashes ground black pepper
• 2 dashes salt
• 1 cup diced ham

For the scramble

• Fried potatoes
• Scrambled eggs and ham
• 1/2 cup shredded cheddar cheese (heaping)
• 1/2 cup chopped green onions

Directions: 

For the fried potatoes

1. Wash the potatoes. With the skin still on, cut the potatoes in about 1-inch pieces.
2. In a medium-size bowl, add the potatoes, onions, pepper and salt. Mix all of the ingredients together. Set aside.
3. Heat a medium-size iron (or oven-safe) skillet on medium heat and add the canola oil.
4. Add the potato mixture and stir. Continue stirring as the potatoes cook.
5. Cook the potatoes until they start to brown (about 20 minutes).
6. When the potatoes are done cooking, remove them from the pan onto a plate with a paper towel. Set aside.
7. Remove all but about 3 teaspoons of the oil from the pan and set the pan aside to use for cooking the eggs and ham.

For the egg and ham

1. Preheat the oven to 350 degrees F. (The oven will be used to melt the cheese.)
2. In a medium-size bowl, add the eggs, milk, pepper and salt. Whisk the egg mixture together. Set aside.
3. Heat the pan that the potatoes were cooked in on medium heat. Make sure there is a small amount of oil still left in the pan (about 3 teaspoons). If not, add a little bit more canola oil in the pan.
4. Add the diced ham to the pan and stir until it starts to turn slightly brown on the edges (about 4 minutes). Then add the egg mixture and stir together.
5. After the egg mixture has cooked for about 3 minutes, add in the fried potatoes and stir all ingredients together until the eggs are thoroughly cooked.

For the scramble

1. While still in the skillet, top the egg and potato mixture with the shredded cheese. Put the skillet in the oven and cook until the cheese melts (about 6 minutes).
2. Top the scramble with the chopped green onions and serve while hot.

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Breakfast tacos recipe
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