Cheesy Potato Egg Skillet
This skillet is full of eggy, meaty, cheesy goodness...and did someone say POTATOES?
Prep
10m
Cook
41m
| Category: | Breakfast Main Course Egg Tips |
| Seasons |
Ingredients
For
4
Serving(s)
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.
