Hearty Egg Scramble

This is a full breakfast in one skillet. Onion and green pepper cook down in butter first, then cubed potatoes and julienned ham go in to warm through and pick up a little color. Beaten eggs get poured right over the top and stirred slowly until they set into soft, creamy curds wrapped around all those fillings.

The trick to great scrambled eggs in a loaded skillet is low heat and patience. High heat makes the eggs rubbery and pushes moisture out, leaving you with watery curds. Low heat with constant stirring gives you silky eggs that coat every piece of potato and ham.

Using pre-cooked potatoes is smart. They only need to warm and crisp slightly in the pan, so everything finishes at the same time without any ingredient getting overcooked.

Kitchen Tips

• Cut the potatoes into small, even cubes so they heat through quickly and distribute evenly throughout the scramble.
• Julienne the ham into thin strips rather than cubing it. More surface area means more flavor in every bite.
• Add water to the beaten eggs, not milk. Water creates steam that keeps the curds light. Milk can make them dense.
• Pull the skillet off the heat when the eggs are still slightly wet. They’ll finish cooking from residual heat and end up perfectly set rather than dry.

Variations

• Denver scramble: Add diced red pepper alongside the green for color and a sweeter pepper flavor.
• Cheesy version: Fold in shredded cheddar or pepper jack during the last 30 seconds of cooking for melty cheese throughout.
• Southwest style: Swap the ham for crumbled chorizo and top with salsa and sliced avocado.