Boil the diced potatoes in a pot of salted water for about 10 minutes until they are tender but not fully cooked through. Drain well.
Cook the Potatoes:
Heat a tablespoon of oil in a large skillet over medium heat.
Add the boiled potatoes and cook, stirring occasionally, for 5-7 minutes until they become crispy and golden.
Add the Onion and Ham:
Add the finely chopped onion and diced ham to the skillet with the potatoes. Cook for another 3-4 minutes until the onion softens and the ham is heated through.
Add the Eggs:
In a separate bowl, whisk the eggs with a pinch of salt.
Pour the eggs over the potato mixture in the skillet and cook, stirring gently, until the eggs are fully cooked and scrambled.
Add the Cheese:
Sprinkle the shredded cheddar cheese over the scramble, stirring until the cheese melts and the eggs become creamy.
Serve:
Serve hot and enjoy this hearty meal right away!
Serving and Storage Tips:
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