Farmhouse Recipe

Prepare potato

Peel (optional) and dice the potato into 1/4-inch cubes. Rinse under cold water and pat dry to remove excess starch.

Slice aromatics

Peel and finely dice the onion. Core, seed and dice the red bell pepper into small pieces. Halve the cherry tomatoes. Chop the chives finely and set aside for garnish.

Cook bacon

In a 10-inch nonstick skillet over medium heat, add the bacon slices and cook until crisp, about 6–8 minutes, turning once. Transfer to a paper towel-lined plate, reserve 1 tablespoon bacon fat in the pan, and chop or crumble the cooled bacon.

Heat the reserved 1 tbsp bacon fat plus 1 tsp olive oil in the same skillet over medium-high heat. Add the diced potatoes in a single layer, season with 1/2 tsp salt and 1/4 tsp pepper, and cook without stirring for 3–4 minutes to brown. Then stir occasionally until potatoes are tender and golden, about 8–10 minutes total.

Add the diced onion and red bell pepper to the skillet with the potatoes. Cook, stirring, until the onion is translucent and peppers soften, about 4–5 minutes. Stir in the halved cherry tomatoes and cook 1–2 minutes until they begin to soften. Pile the vegetables to one side of the skillet.

Add the baby spinach to the empty side of the skillet with a small splash of water if needed and cook, tossing, until wilted, about 1–2 minutes. Mix the spinach into the potato-vegetable mixture and adjust seasoning with remaining salt and pepper to taste.

Stir in the crumbled bacon and half of the shredded cheddar so it melts into the warm vegetables.

In a bowl, whisk the 3 eggs with 2 tablespoons whole milk, 1/2 tsp salt, and 1/4 tsp pepper until combined and slightly frothy.

Push the vegetable mixture to the edges of the skillet again to create a clear space in the center. Melt 1 tbsp unsalted butter in that space over medium-low heat. Pour the egg mixture into the center and let it sit undisturbed for 20–30 seconds.

Gently stir the eggs, scraping the cooked edges into the center, and fold them slowly until soft curds form but still slightly runny, about 1–2 minutes. Immediately combine the eggs with the vegetables in the skillet and remove from heat. Stir to incorporate and let residual heat finish the eggs.

Sprinkle the remaining cheddar over the top to melt, then taste and add hot sauce if using. Garnish with chopped chives and a grind of black pepper. Divide into portions and serve hot.