Potato Frittata with Cheesy Ham – Hearty Breakfast Recipe

Potato frittata is the answer when you need a hearty breakfast with minimal effort. This version packs smoky ham and gooey cheddar into every bite. Soggy potatoes ruined my first few attempts until I learned to parboil them. The smell of butter and onions hitting a hot skillet still makes my mouth water. For another comforting classic, check out my Ultimate Classic Beef Lasagna. Jump to the recipe card or keep reading for my best tips. You might also love my Ultimate Classic Beef Lasagna.

Why You'll Love This Potato Frittata with Cheesy Ham – Hearty Breakfast Recipe

• Crispy potato edges contrast with a creamy, cheesy center.
• Perfect for using leftover ham from holiday dinners.
• One skillet = minimal cleanup, maximum flavor.
• Ready in under 40 minutes, ideal for busy mornings.

Ingredients for Potato Frittata with Cheesy Ham – Hearty Breakfast Recipe

Exact amounts are in the printable recipe card below — here's what you'll need at a glance.

Main Ingredients

• 1 lb Yukon Gold potatoes, diced into 1/2-inch cubes
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 small yellow onion, diced
• 8 large eggs
• 1/4 cup whole milk
• 1 cup shredded sharp cheddar cheese
• 6 oz diced cooked ham
• 1/4 tsp black pepper
• 1/2 tsp salt

Seasonings & Flavors

• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• Fresh chives for garnish

Optional Toppings

• (Optional) Sour cream
• (Optional) Diced avocado
• (Optional) Hot sauce
• (Optional) Sliced green onions

Ingredient Notes

• Yukon Gold potatoes: Parboil them before assembly—raw potatoes release water and make the frittata soggy.
• Eggs: Use fresh, room-temperature eggs for better structure and fluffiness.
• Sharp cheddar cheese: Melts smoothly and adds tang. Substitute with Gruyère or Monterey Jack.
• Cooked ham: Leftover holiday ham works perfectly. Dice into small, even pieces for distribution.
• Whole milk: Adds richness to the egg custard. 2% works but sacrifices creaminess.

How to Make Potato Frittata with Cheesy Ham – Hearty Breakfast Recipe Step by Step

Preheat oven and parboil potatoes

Preheat oven to 375°F. Bring a pot of salted water to a boil. Add diced potatoes and cook 5-7 minutes until just fork-tender. Drain well and spread on a towel to dry—any moisture left will ruin the texture.

Sauté aromatics

In a 10-inch oven-safe skillet, melt butter and oil over medium heat. Add onion and cook 3-4 minutes until soft and golden. Stir in ham and cook 2 minutes more to warm through.

Whisk eggs and assemble

In a large bowl, whisk eggs, milk, salt, pepper, paprika, and garlic powder until just combined. Fold in cheese and dried potatoes. Pour mixture into the skillet and gently shake to distribute evenly.

Cook on stovetop

Reduce heat to medium-low. Cook 5-7 minutes, occasionally lifting edges with a spatula to let raw egg flow underneath. The bottom should turn golden and edges should be set—watch that the center doesn’t cook too fast.

Bake until puffed

Transfer skillet to oven. Bake 12-15 minutes until the top is puffed and the center jiggles just slightly. For a deep golden top, broil for 2 minutes—keep a close eye to prevent burning.

Rest and serve

Remove from oven and let rest 5 minutes. The residual heat will finish setting the custard. Slice into wedges, garnish with chives, and serve warm.

Pro Tips for the Best Potato Frittata with Cheesy Ham – Hearty Breakfast Recipe

• Ingredient prep: Use room temperature eggs for a fluffier texture. Cold eggs seize up and won't blend as smoothly with warm potatoes.
• Common mistake and fix: Skipping the parboil: Raw potatoes release water and make the frittata soupy. Boil until just tender, then dry thoroughly before adding to the egg mixture.
• Equipment choice: A well-seasoned cast iron or nonstick oven-safe skillet prevents sticking. Avoid stainless steel unless you add extra oil.
• Timing and temperature: Don't over-bake. Pull the frittata when the center still has a slight wobble—it will set up during the rest.

Storing and Reheating Potato Frittata with Cheesy Ham – Hearty Breakfast Recipe

Refrigerator Storage

Store leftovers in an airtight container in the fridge for up to 4 days.

Freezing Potato Frittata with Cheesy Ham – Hearty Breakfast Recipe

Wrap individual slices tightly in plastic wrap, then foil. Freeze up to 2 months.

Reheating in the Oven

Reheat at 300°F for 10-15 minutes. Cover with foil to prevent drying out.

Reheating in the Microwave

Microwave on 50% power for 1-2 minutes. Place a damp paper towel over the top to add steam.

Make Ahead

Parboil potatoes and dice ham a day ahead. Store separately in the fridge. Assemble and bake fresh for best texture.

Frequently Asked Questions about Potato Frittata with Cheesy Ham – Hearty Breakfast Recipe

How do I keep my potato frittata from getting watery?

The main culprit is raw potatoes releasing moisture during cooking. Parboil diced potatoes until just tender, then drain and pat dry thoroughly. This removes excess water and starch, allowing the egg custard to set without thinning out. Also, avoid over-washing the potatoes after dicing.

Can I make this potato frittata ahead of time?

Yes, prepare it fully and then reheat. Store the baked frittata in an airtight container in the fridge for up to 4 days. Reheat in a 300°F oven until warm. Microwaving can make the eggs rubbery, so use low power with a damp paper towel.

What’s the best potato for frittata?

Yukon Gold potatoes hold their shape well and have a creamy, buttery texture. They don’t fall apart like Russets and have more flavor than red potatoes. If using Russets, parboil even more carefully as they release more starch.

Can I use leftover ham from Easter for this potato frittata?

Absolutely. Diced leftover holiday ham is perfect—it’s already cooked and packed with smoky flavor. Just chop it into small, even cubes so every bite gets a piece. This is a delicious way to repurpose ham and reduce food waste.

Why is my frittata not fluffy?

Fluffiness depends on a few things: don’t overbeat the eggs—whisk just until combined. Use room-temperature eggs and whole milk for airy results. Cooking over too high heat can also deflate the eggs, so keep the stovetop at medium-low and let the oven do the gentle finish.