Crispy Potato & Ham Breakfast Fold!
Crispy Potato & Ham Breakfast Fold!
Ingredients
- 1 potato, medium, peeled
- 2 eggs
- 1 tablespoon vegetable oil, to 2 tablespoons
- 1/2 cup shredded cheese, to 1 cup (Gouda, Cheddar, or Mozzarella)
- 2 slices ham, to 3 slices
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
Instructions
- 1
Using a vegetable peeler, shave the potato into thin, ribbon-like strips.
⏱️ 3 min
- 2
Heat 1 to 2 tablespoons of vegetable oil in a non-stick skillet over medium heat.
⏱️ 2 min
- 3
Arrange the potato ribbons in an even layer in the skillet and cook for about 5 minutes, until the bottom starts turning golden and crispy.
⏱️ 5 min
- 4
While the potatoes are cooking, beat the eggs with salt and black pepper to taste.
⏱️ 2 min
- 5
Pour the beaten eggs evenly over the potatoes, making sure the egg reaches the edges of the skillet.
⏱️ 1 min
- 6
Once the eggs are mostly set (about 2-3 minutes), carefully flip the entire layer so the potatoes are on top.
⏱️ 1 min
- 7
Sprinkle generously with the shredded cheese and top with the ham slices.
⏱️ 1 min
- 8
Fold the breakfast fold into an envelope or half-moon shape. Cover the skillet and cook for 1 to 2 minutes, until the cheese is melted.
⏱️ 2 min
- 9
Flip once more and cook for another minute, until both sides are golden and the filling is hot and melted.
⏱️ 1 min
- 10
Serve immediately while the cheese is gooey and the potatoes are crispy.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Potato & Ham Breakfast Fold!
- 1 potato, medium, peeled
- 2 eggs
- 1 tablespoon vegetable oil, to 2 tablespoons
- 1/2 cup shredded cheese, to 1 cup (Gouda, Cheddar, or Mozzarella)
- 2 slices ham, to 3 slices
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
Instructions
- 1
Using a vegetable peeler, shave the potato into thin, ribbon-like strips.
⏱️ 3 min - 2
Heat 1 to 2 tablespoons of vegetable oil in a non-stick skillet over medium heat.
⏱️ 2 min - 3
Arrange the potato ribbons in an even layer in the skillet and cook for about 5 minutes, until the bottom starts turning golden and crispy.
⏱️ 5 min - 4
While the potatoes are cooking, beat the eggs with salt and black pepper to taste.
⏱️ 2 min - 5
Pour the beaten eggs evenly over the potatoes, making sure the egg reaches the edges of the skillet.
⏱️ 1 min - 6
Once the eggs are mostly set (about 2-3 minutes), carefully flip the entire layer so the potatoes are on top.
⏱️ 1 min - 7
Sprinkle generously with the shredded cheese and top with the ham slices.
⏱️ 1 min - 8
Fold the breakfast fold into an envelope or half-moon shape. Cover the skillet and cook for 1 to 2 minutes, until the cheese is melted.
⏱️ 2 min - 9
Flip once more and cook for another minute, until both sides are golden and the filling is hot and melted.
⏱️ 1 min - 10
Serve immediately while the cheese is gooey and the potatoes are crispy.