Dutch Scramble Recipe

Place the diced potatoes in a medium pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until just tender when pierced with a knife, 6–8 minutes. Drain well and let steam-dry for 2 minutes.

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the par-cooked potatoes in a single layer and let sear, undisturbed, 3–4 minutes until golden on one side.

Add the diced onion, smoked paprika, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss and continue to cook, stirring occasionally, until potatoes are crispy and onions are softened, 6–8 minutes more. Transfer to a warm plate and keep warm.

In a medium bowl, crack the 4 eggs and add 1 tablespoon milk, 1 teaspoon salt and 1/4 teaspoon black pepper. Whisk until homogenous and slightly frothy.

Heat 1 tablespoon unsalted butter in a nonstick skillet over medium-low heat. Add the Canadian bacon pieces and cook 1–2 minutes per side until lightly browned and warmed through. Remove bacon to a plate and keep warm.

Reduce heat to low–medium. Add eggs to the skillet and let them set briefly at the edges, then stir gently with a silicone spatula, pushing curds from the edges toward the center. When eggs are about 70% cooked but still moist, fold the warmed Canadian bacon back into the eggs and remove from heat. The residual heat will finish the eggs — they should be soft and slightly creamy. Transfer to the plate with homefries or keep covered on very low heat.

In a small saucepan over medium heat, melt 2 tablespoons unsalted butter. Sprinkle in 2 tablespoons flour and whisk continuously to form a smooth roux, cooking 1–1.5 minutes without browning.

Gradually whisk in 1 cup whole milk, starting with a splash to loosen the roux and then adding the rest. Continue whisking until the mixture thickens and coats the back of a spoon, about 3–5 minutes.

Lower heat to low. Remove the pan from direct heat and stir in 1 cup grated cheddar cheese a handful at a time until fully melted and smooth. Whisk in 1/2 teaspoon Dijon mustard, 1/4 teaspoon Worcestershire sauce, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust seasoning. Keep sauce warm over the lowest heat, stirring occasionally.

Toast 2 slices of bread until golden. Butter if desired.

Arrange the homefries on a warmed plate. Place the scrambled eggs with Canadian bacon next to or on top of the homefries. Spoon the warm cheese sauce generously over the eggs and homefries (about 1/2–3/4 cup sauce).

Garnish with chopped fresh chives, serve the toast alongside, and serve immediately.