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Fun in Orlando ... And A Potato and Cabot Cheddar Scramble
Potatoes, cheese, and eggs! No better combination!
Course
Breakfast
Prep Time
5
minutes
Cook Time
5
minutes
Total Time
10
minutes
Servings
2
to 3 servings
Author
Erin Brighton
Ingredients
1
tablespoon
butter
1
to 2 baked potatoes
, diced
2
to 3 eggs
1/2
cup
to 1 cup shredded cheddar cheese
Instructions
Dice leftover potatoes into bite-sized pieces
Toss them in a skillet with a little bit of butter and, after a few minutes.
Add gently whisked eggs (about 1 per person).
Scramble the eggs around the potatoes.
Grate your favorite Cabot cheddar cheese directly over the egg and potato scramble and let it gently melt.
Add a bit of salt and pepper, if needed, and promptly serve.