Cheesy Potato Egg Mix

This Cheesy Potato Egg Scramble turns your leftover spuds into a breakfast that feels like you're eating at your favorite diner. It'll make everyone happy without making your morning crazy. My whole approach to weekend brunches changed when I found out how these basic ingredients work magic together.

I came up with this dish one chaotic Sunday when unexpected guests showed up hungry and I hadn't planned breakfast. They loved it so much that now my family asks for it whenever they come to visit.

Essential Ingredients

• Eggs: Four big ones give you the protein foundation and create that smooth, rich texture when scrambled gently
• Heavy cream: Makes your eggs extra velvety in a way regular milk just can't match
• Old Bay seasoning: This mystery ingredient packs tons of flavor so you don't need a bunch of different spices
• Cooked potatoes: Best when they're from yesterday's dinner for better crispiness
• Ham: Gives a hearty, salty kick and turns this into a complete one-pan meal
• Cheese blend: Mixing different types creates amazing taste pockets throughout your scramble
• Sour cream: Its cool tang cuts through the richness when dolloped on top
• Fresh chives: They look pretty and add a light oniony zip that makes everything pop

Easy Cooking Steps

Mix Your Eggs:

Beat four large eggs with heavy cream until they're bubbly and smooth. Toss in Old Bay seasoning with a bit of salt and pepper. You want everything totally blended with no white streaks showing. Getting this right means your eggs will cook evenly all the way through.

Crisp Your Potatoes:

Get your biggest pan hot over medium high heat until you can feel warmth with your hand held above it. Pour in oil and wait till it shimmers, then add your potatoes. Don't stir them too much – let them sit untouched for about two minutes before flipping. This waiting game gets you that tasty golden outside that makes such a difference.

Put It All Together:

Turn heat to low before adding your ham chunks and egg mix so nothing overcooks. Stir carefully to spread eggs between potato pieces without crushing them. Let eggs start to set around the edges but stay runny in the middle – this timing trick is super important for getting that perfect softness.

Top With Cheese and Finish:

Scatter cheese all over so every bite gets some melty goodness. Put the lid on right away to trap heat that melts your cheese and finishes cooking the eggs. Take it off the heat when eggs look just set but still a bit wet – they'll keep cooking from the leftover heat in the pan.

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That Old Bay seasoning really works wonders in this recipe. My grandma first showed me this spice mix when teaching me about seafood cooking, but its paprika and celery salt really work magic with eggs too. Every time I crack open that yellow tin, I remember cooking with her in that tiny kitchen at her beach house.

Picking Perfect Potatoes

For this scramble, go with Yukon Gold or red potatoes since they stay firm better than russets. If you're using leftover baked potatoes, keep the skins on for extra crunch and nutrients. Cut your potatoes into small dice about half an inch across for the ideal mix of crispy outside and soft inside.

Tasty Cheese Pairings

The recipe mentions cheddar and Gruyere, but you can try loads of tasty combos. For a taste of the Mediterranean, mix feta with mozzarella. Pepper jack adds some kick, while smoked gouda brings richness. Try to pair a good melting cheese with something that has strong flavor. Cheese you grate yourself melts way better than the pre shredded bags with powder coating.

Prep Ahead Tricks

You can get everything ready up to two days early for a super quick morning meal. Just store your cooked potatoes and diced ham in containers in the fridge. You can even mix your eggs and keep them in a jar overnight. When you're ready to eat, just heat up those potatoes first, then follow the steps as written. This makes it perfect for busy holiday mornings when you don't want to fuss.

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Frequently Asked Questions

→ Can other cheeses work here?

Of course! Choose anything melty like mozzarella, Monterey Jack, or Swiss to change it up.

→ What’s a good ham replacement?

Swap in cooked sausage, crispy bacon, or even tofu crumbles for a different flare.

→ How can I make this veggie-friendly?

Skip the ham and load up on mushrooms, spinach, or even bell peppers to keep it vegetarian.

→ Can I skip pre-cooked potatoes?

Absolutely, but make sure to dice raw ones small and cook them well before adding eggs.

→ What replaces Old Bay best?

Try Cajun spices, chili powder, or fajita seasoning for similar flavor hits.

→ What’s the best way to save leftovers?

Pop leftovers into an airtight container and refrigerate for up to 2 days. Warm them gently on the stovetop or in the microwave.