Ingredients for Cheesy Scrambled Egg And Potato Skillet
- Bacon
- 2 cups frozen hash browns OR 2 lbs red potatoes, peeled and diced into 3/4-inch cubes
- 1/2 medium yellow onion, chopped
- Green Bell Pepper
- Jalapeno Pepper
- Seasoning Salt
- 1/4 teaspoon black pepper
- 1/4 cup whipping cream
- 6 large eggs
- Cheddar Cheese
- Green Onion
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How to Make Cheesy Scrambled Egg And Potato Skillet
- Cook bacon in a large skillet over medium heat for 4-5 minutes, until crispy. Remove bacon with a slotted spoon and set aside, reserving 2 tablespoons of bacon grease in the skillet.
- Add hash browns (or diced potatoes) to the skillet with the bacon grease. Cook, stirring occasionally, until potatoes are browned and crispy (about 8-10 minutes).
- Add chopped onion, bell pepper, and jalapeno (if using) to the skillet. Cook until vegetables are tender-crisp, about 5-7 minutes.
- Season the potato and vegetable mixture with seasoned salt and black pepper.
- If desired, remove excess grease from the skillet.
- In a medium bowl, whisk together eggs and whipping cream until light and frothy.
- Pour egg mixture over the potato and vegetable mixture in the skillet. Gently stir to combine.
- Cook over medium-low heat, gently lifting the edges with a spatula to allow uncooked egg to flow underneath, until eggs are set but still slightly moist (about 5-7 minutes).
- Sprinkle with grated cheddar cheese and let stand for 2-3 minutes, or until cheese is melted.
- Sprinkle with chopped green onions.
- Serve immediately and enjoy your delicious Cheesy Scrambled Egg & Potato Skillet!
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
16g
Fat
90g
Carbs
11g
