Cheesy Potato Egg Skillet
Prep
Cook
Category: | Breakfast Main Course |
Seasons |
Ingredients
Ingredients
4 Oakdell cage free eggs |
5 Medium Yukon potatoes, diced |
1 1/2 tbsp heavy cream |
1 tbsp divided salt |
2 tsp divided salt |
1 tsp divided pepper |
2 tbsp dried minced onions |
2 tsp Montreal steak seasoning |
3 tbsp vegetable oil |
2 cups ham, diced |
2 cups cheddar cheese |
chives |
Cheesy Potato Egg Skillet Directions
- Place potatoes in a large pot and cover with water. Add 1 tablespoon salt to the water and boil over high heat for 15 minutes or until slightly soft. Drain the potatoes in a colander.
- Add eggs, heavy cream, 1 teaspoon salt, ½ teaspoon pepper, minced onions, and Montreal steak seasoning to a medium bowl and whip until combined. Let sit while cooking potatoes.
- In a large skillet, heat oil over medium-high heat. Add potatoes and cook until brown on all sides, about 20 minutes. Season potatoes with remaining 1 teaspoon salt and ½ teaspoon pepper. Add in ham and cook until warm, about 5 minutes. Add in eggs and cook for 1 minute stirring constantly. Take off of heat and add cheese, sour cream, and chives.