Denver Scramble Recipe

Prep potatoes: peel (optional) and cut russets into ~1/2-inch dice. Rinse under cold water until water runs clearer, then pat dry thoroughly with towels.

Parboil (optional for faster, fluffier interior): place diced potatoes in a pot, cover with cold salted water, bring to a simmer and cook 4 minutes. Drain well and let steam-dry 2 minutes.

Heat a large skillet (10–12 inch) over medium-high heat. Add olive oil and swirl to coat the pan.

Add potatoes in a single layer (work in batches if needed). Sprinkle paprika, garlic powder, onion powder, dried thyme, salt, and black pepper evenly over potatoes. Let cook undisturbed 4–5 minutes to develop a golden crust.

Stir or turn potatoes, reduce heat to medium, and continue to cook, stirring occasionally, until potatoes are tender and crisp on edges, 8–10 more minutes. Total cook time 12–15 minutes (longer if not parboiled). Transfer potatoes to a warm bowl and keep warm while making scramble.

Prepare eggs: in a medium bowl whisk together eggs, milk, 1/2 teaspoon salt (from the scramble salt amount), and 1/4 teaspoon black pepper until combined and slightly frothy.

Heat a separate large nonstick skillet over medium heat and add 1 tablespoon butter. When butter is melted and begins to foam, add diced onion, red pepper, and green pepper. Sauté, stirring, until vegetables are softened and starting to brown, about 4–5 minutes.

Add diced cooked ham to the vegetables and cook 1–2 minutes more just to warm and lightly brown the ham.

Push the vegetable-ham mixture to one side of the pan and add remaining 1 tablespoon butter to the empty side. Pour the beaten eggs into the pan and let sit 10–15 seconds to begin setting at the edges.

Using a spatula, gently pull the eggs from the edges toward the center, folding the partially set eggs over the vegetables and ham. Continue to gently scramble until eggs are mostly set but still slightly creamy, about 2–3 minutes total.

Sprinkle shredded sharp cheddar cheese over the eggs, fold once to distribute and melt the cheese, then remove the skillet from heat. Taste and adjust seasoning with remaining salt and pepper if needed. Fold in 1 tablespoon chopped chives into the scramble.

If using, melt the optional additional butter over the warm breakfast potatoes and toss to coat gently.

Divide the seasoned breakfast potatoes onto plates as a bed. Spoon or fold the Denver scramble on top of the potatoes.

Garnish with remaining chopped chives and an extra grind of black pepper. Serve immediately.