Cheesy potato scrambled eggs
A hearty potato egg scramble with ham and cheese that can be served for breakfast, lunch, or dinner.
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 tablespoon of butter
- pinch of minced parsley
- 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
Serving: 1gCalories: 553kcalCarbohydrates: 50gProtein: 26gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 15gCholesterol: 287mgSodium: 730mgFiber: 6gSugar: 3g
Please note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual.
You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for entertainment purposes only.
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