Directions

• Start by boiling your diced Yukon Gold or red potatoes in salted water for 10–15 minutes, until they’re fork-tender. Drain and set them aside to prepare for the next step.
• In a large skillet, melt butter over medium heat. Add the boiled potatoes and cook for 5–7 minutes, allowing them to become golden brown and crispy on the edges.
• If you’re including ham or bacon, now’s the time! Stir in the chopped meat and cook for about 2–3 minutes until it’s warmed through.
• In a medium bowl, whisk together the eggs, milk, salt, and pepper until the mixture is smooth.
• Pour the egg mixture over the crispy potatoes in the skillet. Gently stir and cook for about 5 minutes, until the eggs are scrambled and fully cooked but still fluffy.
• Sprinkle cheddar cheese on top of your eggs and potatoes, then cover the skillet with a lid for 2–3 minutes until the cheese melts.
• Remove the skillet from heat, and garnish your Cheesy Potato Egg Scramble with chopped green onions or chives. Serve warm and enjoy!