Potato Egg Scramble
Print

Potato, Egg and Cheese Scramble

This cheesy fried potato, Canadian bacon and egg scramble is nothing short of a dream.
Course Breakfast
Cuisine American
Keyword Egg Scramble
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2
Author [email protected]

Ingredients

For the Fried Potatoes:

  • 4 Russet potatoes (small size) peeled and chopped into small to medium size pieces
  • ¼ cup chopped onion (white or yellow onion)
  • 2 teaspoons ground black pepper
  • ¼ teaspoon salt or salt to taste
  • ¼ cup canola oil

For the Egg Scramble:

  • 3 teaspoons butter
  • 4 eggs
  • 2 tablespoons milk
  • 3 dashes ground black pepper
  • 4 slices Canadian bacon chopped
  • 2 cups shredded cheddar cheese

For the Toppings:

  • 1 Avocado seed remove and chopped
  • 1 tomato chopped
  • 1 green onion chopped
  • This recipe is made in two single serving-size cast iron pans. Single serving ramekins specialty pans or skillets can also be used.

Instructions

  • Preheat the oven to 375 degrees F.

For the Fried Potatoes:

  • Heat a skillet on medium heat and add canola oil.  To the pan, add the potatoes, onions, salt and pepper. Stir together. 
  • Continue stirring until the potatoes turn a light golden color and brown around the edges (about 15 to 20 minutes). Transfer the potatoes on to a paper towel-lined plate and set aside.

For the Egg Scramble:

  • While the potatoes are cooking, in a medium size bowl add the eggs, milk, and a few dashes of pepper. Whisk the eggs and set aside.
  • Spread butter inside (including the sides) each single serving size skillet, ramekin, or pan, and add the fried potatoes in equal portions. Top with pieces of Canadian bacon.
  • Whisk the eggs again and pour them over the potatoes.  Top with the shredded cheese and bake in the oven for about 15 minutes or until the eggs are cooked and the cheese is melted.

For the Toppings:

  • Top with chopped tomatoes, avocado, and green onion.  Serve warm.

Video