We’ve got Easter ham leftovers up to here around this place, so we’re making all sorts of ham dishes this week. Last night was supposed to be omelets, but we only had 5 eggs. Four people and five eggs for omelets is bad cooking math. So we whipped up a yummy breakfast scramble instead!
Makes 5 portions.
Prep time: 5 minutes Cook time: 20-30 minutes
2 tbsp olive oil
3 medium sized yukon gold potatoes, peeled and diced into 3/4 inch cubes
2 tbsp milk
1 cup cooked ham, diced
1 cup colby jack
Salt and Pepper
Seasoned salt, like Lowry’s (optional)
Warm the olive oil over medium heat in a large, nonstick skillet. Add the potatoes season them with salt (or seasoned salt) and pepper. Saute the potatoes, stirring often, until soft on the inside and brown and crispy on all sides, about 10-15 minutes.
Meanwhile, whisk the eggs and milk in a bowl until the whites and yokes are mixed. Season with salt and pepper. Mix in the ham.
Pour the egg mixture over the potatoes. Cook until the eggs are nearly set, about five minutes. Top with cheese and cook one minute more. Remove from heat and let stand for two minutes. Serve hot or cold.
It’s time to go to the grocery store, so we’re low on fresh veggies around here. If we had them, I would have also added in onions and bell peppers. Try adding some diced veggies in during the potato step.
Everyone had clean plates and this went over awesome! I love recipes that are easy to throw together with things I typically have on hand. This recipe is also easy to double if you’re having a big family brunch. Serve with some fresh fruit and you’ve got yourself a delicious meal!
Find more Nerd Nest recipes here.