Country Scramble Recipe

Peel (if using russets) and dice potatoes into 1/2-inch cubes. Finely chop onion and red bell pepper. Thinly slice scallions, mince the garlic. Beat eggs vigorously in a large bowl with the milk, 1 tsp salt and 1 tsp black pepper until combined and slightly frothy. Set aside.

Bacon

Place bacon strips in a cold skillet and turn heat to medium. Cook until fat renders and bacon is crisp (about 8–10 minutes), turning occasionally. Transfer to a paper towel–lined plate, reserve 1–2 tablespoons of bacon fat in the skillet, and chop bacon into bite-size pieces.

Sausage

In the same skillet with the reserved bacon fat (add 1/2 tbs butter if needed), add the breakfast sausage (remove casing) and crumble. Cook over medium heat 6–8 minutes until browned and cooked through. Remove with a slotted spoon and set aside with the chopped bacon, leaving fat in pan for potatoes.

If potato cubes are raw: in the skillet with the meat fat over medium-high heat add 1 tbs butter. Add diced potatoes in a single layer, season lightly with salt and pepper, and cook without stirring for 3–4 minutes to get a crust. Then stir and continue cooking 8–10 minutes until golden and tender. If using frozen hash browns, cook 6–8 minutes until browned. Add the chopped onion and red bell pepper to the potatoes and cook 4–5 minutes until softened. Stir in the minced garlic and cook 30–45 seconds until fragrant. Transfer the potato-veg mixture to a large bowl or move to one side of the pan to make room for eggs.

Wipe the skillet if it has excessive browned bits or leave them for flavor. Add remaining 1 tbs butter and heat over medium-low. Pour the beaten eggs into the skillet and allow them to begin setting at the edges for about 20–30 seconds. Using a spatula, gently push the egg from the edges toward the center, forming soft curds. When eggs are about halfway set (still glossy and slightly runny), fold in the cooked potatoes, bacon, sausage and half of the shredded cheddar. Continue gently folding until eggs are cooked through but still moist — about 1–2 more minutes. Avoid overcooking to keep eggs tender.

Remove skillet from heat. Sprinkle remaining cheddar over the scramble so it melts with residual heat. Stir in sliced scallions and chopped parsley. Taste and adjust salt and pepper as needed; add hot sauce if using. Transfer to a serving platter or plates.

Serve immediately with toast or biscuits. Leftovers keep refrigerated up to 3 days; reheat gently in a skillet over low heat to avoid drying out.