Cheesy Potato Egg Skillet

This skillet is full of eggy, meaty, cheesy goodness...and did someone say POTATOES?

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

  1. 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.
  2. 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.
  3. 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.