Hobo Scramble Recipe

Wash and dry the potatoes. Cut into small 1/2-inch dice so they cook quickly and evenly. Dice the onion and bell peppers into similar-sized pieces. Mince the garlic. Chop the bacon (or crumble the sausage). Grate the cheese and slice the scallions if using.

Par-cook potatoes

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tbsp olive oil. When shimmering, add the diced potatoes in a single layer. Season with 1/4 tsp salt and 1/8 tsp black pepper. Cook, stirring occasionally, until golden-brown and tender when pierced with a fork, about 10–12 minutes. Reduce heat to medium if browning too quickly.

Push the potatoes to one side of the skillet (or remove to a plate briefly if the pan is crowded). Add the chopped bacon to the empty side and cook until crisp, about 5–7 minutes, stirring. If using sausage, crumble and brown until cooked through. If excessive fat accumulates, spoon out all but about 1 tbsp.

Add butter to the pan with the bacon fat. Add the diced onion and bell peppers to the pan (with the potatoes if there’s room). Sauté until softened and edges are lightly browned, about 4–5 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.

Stir the potatoes and meat back together in the pan so everything is distributed evenly. Taste and adjust seasoning with 1/2 tsp additional salt (totaling about 3/4 tsp now) and 1/4 tsp black pepper. Sprinkle the smoked paprika, dried thyme, and red pepper flakes over the mixture and stir to combine.

In a medium bowl, whisk the 6 whole eggs with 2 tbsp milk, 1/2 tsp salt, and 1/4 tsp black pepper until slightly frothy. Pour the eggs evenly over the potato-meat-vegetable mixture in the skillet. Allow the eggs to sit undisturbed for about 20–30 seconds to start setting at the edges.

Using a spatula, gently push and fold the eggs from the edges toward the center so large curds form and the mixture cooks evenly. Continue until the eggs are mostly set but still slightly soft — about 2–3 minutes. Avoid overcooking; they will finish cooking from residual heat.

Sprinkle the shredded cheddar cheese over the eggs and give the pan a gentle stir to melt the cheese into the scramble. Turn off the heat and let sit 1 minute to fully melt and set. Taste and adjust seasoning if needed.

Serve the Hobo Scramble hot, garnished with sliced scallions. Optionally serve with hot sauce or warm tortillas/toast on the side.