Sparrow Scramble Recipe

Cook and chop meats

If bacon, ham, and sausage are not already cooked, cook them first: pan-fry bacon until crisp (about 8 minutes) and drain on paper towels; cook sausage links in the same pan until browned and cooked through (6–8 minutes), then remove casing and crumble. Dice or cube the ham if starting from a larger piece. Chop or crumble bacon and set all meats aside.

Shred the jack cheese and measure out 3/4 cup. Keep meat and cheese nearby for assembly.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat. When oil shimmers, add 2 cups shredded hashbrowns, spreading into an even layer.

Press down gently with a spatula and cook without stirring 4–6 minutes until the underside is golden brown. Season lightly with 1/4 tsp salt and a pinch of pepper. Flip sections (or turn over in sections) and cook an additional 3–5 minutes until golden and cooked through. Reduce heat to low and keep warm in the pan while you make the eggs, or transfer to a warm plate and cover loosely with foil.

Crack 6 large eggs into a medium bowl. Add 1 tablespoon whole milk, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk vigorously until mixture is homogenous and slightly frothy (about 30 seconds).

Wipe the skillet used for hashbrowns (or use a clean nonstick pan) and place over medium-low heat. Add 1 tablespoon unsalted butter and let it melt, coating the pan.

Pour the egg mixture into the skillet. Let sit undisturbed for about 10–15 seconds to begin setting at the edges.

Using a spatula, gently push the cooked edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue this slow folding motion until the eggs are mostly set but still moist and slightly creamy (about 2–3 minutes).

Stir in the chopped bacon, diced ham, and crumbled sausage, distributing evenly. Sprinkle 3/4 cup shredded jack cheese over the eggs and fold gently just until the cheese melts and everything is combined (30–45 seconds). Remove from heat immediately to prevent overcooking.

Divide the warm hashbrowns onto 2 plates (approximately 1 cup hashbrowns per serving).

Spoon half of the scramble on top of the hashbrowns for each plate, making sure to distribute meat and cheese evenly (about 1/2 the eggs per plate).

Slice the avocado in half, remove the pit, peel and thinly slice. Fan half an avocado over each portion of the scramble.

Sprinkle chopped chives over each plate and add a dash of hot sauce if desired. Serve immediately.