Caffe Scramble Recipe

par-cook potatoes

If raw potatoes: place diced potatoes in salted cold water, bring to a simmer and cook 5 minutes until just tender but not falling apart. Drain and pat dry. (If using leftover roasted potatoes, skip this step.)

Heat a 10-inch skillet over medium-high heat. Add 1 tablespoon olive oil. When hot, add drained/dry potatoes in a single layer. Sprinkle 1/2 tsp salt, 1/4 tsp pepper and 1/4 tsp smoked paprika, then cook, stirring every 2–3 minutes, until golden and crisp on most sides, about 8–10 minutes. Transfer potatoes to a bowl and keep warm.

In the same skillet over medium heat add 1 tsp neutral oil. Add diced onion and bell pepper and sauté 3–4 minutes until softened and beginning to brown.

Add cooked crumbled sausage and chopped bacon to the peppers and onions. Stir to combine and warm through for 1–2 minutes. Return the crispy potatoes to the skillet and toss gently to incorporate everything. Keep over low heat while you prepare eggs and sauce.

Warm 1/2 cup Alfredo sauce in a small saucepan over low heat, stirring occasionally, until just warmed through. Do not boil. Alternatively, microwave in 20-second bursts, stirring in between, until warm.

Stir half (about 1/4 cup) of the shredded cheddar into the warmed Alfredo sauce so it becomes slightly creamier and cohesive. Reserve the remaining cheddar for finishing.

For eggs your way: For scrambled — crack 2 eggs into a bowl, add 1 tablespoon milk, pinch (1/4 tsp) salt and 1/8 tsp pepper, whisk until combined. Melt 1 tablespoon butter in a nonstick skillet over medium-low heat. Pour eggs in and cook gently, stirring frequently, until soft curds form and eggs are creamy, about 3–4 minutes. For fried or over-easy — heat 1 tablespoon butter in a skillet over medium, crack eggs in and cook to desired doneness. For poached — poach eggs to preference. (Choose the method you prefer.)

While eggs finish, reheat the potato-meat-vegetable mixture briefly if needed and spoon warmed Alfredo sauce over the top, spreading an even layer.

Place the cooked eggs over the sauced potatoes. Sprinkle the reserved shredded cheddar evenly over the eggs and potatoes so it melts slightly from the heat.

Garnish with the thinly sliced green onions. Taste and adjust with additional salt and pepper if needed.