Ham and Potato Scramble


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Chef: Nate Jones

Serves: 8


All-in-one-skillet breakfast that is ridiculously delicious and easy to make. Addition of potato hash makes for great hangover-helper too. Thanks to the Furrys of State College PA for the intro.


8 large eggs
1/4 cup milk
1/4 tsp garlic salt
1/4 tsp black pepper
1/4 cup thin sliced green onion
1 tbsp butter
1/2 cup diced cooked ham
1/2 cup shredded sharp cheddar

In medium bowl, combine eggs, milk, garlic salt, and pepper; beat with a rotary beater or whisk until well mixed.
Stir in green onion and set aside.
In a large nonstick skillet, melt butter over medium heat.
Add potatoes and ham to skillet; cook for 6 to 8 minutes or until light brown, stir occasionally.
Add egg mixture.
Cook over medium heat, without stirring, until mixture begins to set on the bottom and around edge.
using a large spatula, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath.
Continue cooking and folding for 2 to 3 minutes more or until egg mixture is cooked through but is still glossy and moist.
Remove from heat immediately.
If that goes bad, you can just scramble it.
Sprinkle with cheese.