Yam Scram ®* (gf) Recipe

Cook the bacon: place bacon slices in a cold skillet in a single layer. Turn heat to medium and cook 7–10 minutes, flipping occasionally, until crisp. Transfer to a paper towel–lined plate to drain. When cool, chop into bite-size pieces. Reserve 1 tsp bacon fat in the skillet (drain excess) and discard the rest or save for another use.

Cook the sausage: in the same skillet over medium heat, add the pork sausage (break up if in link form). Cook 6–8 minutes, stirring and breaking into small crumbles, until browned and cooked through (internal temp 160°F / 71°C). Remove cooked sausage to a bowl and set aside. Wipe skillet clean if excessively greasy, leaving about 1 tsp fat.

If using pre-made glazed sweet potatoes

Measure 1 cup of warmed glazed sweet potato cubes or mash and proceed to step 'Vegetables & Fruit'.

If making glaze from scratch

Heat a small skillet over medium. Combine 1 cup cubed/mashed sweet potato with 1 tbsp brown sugar, 1 tsp maple syrup, 1 tsp butter, and 1/4 tsp salt. Cook 3–5 minutes, stirring, until warmed through and glossy. Transfer to a bowl and keep warm.

Prepare mushrooms and apple: in a clean skillet, heat 1 tsp neutral oil over medium-high. Add sliced shiitake mushrooms and a pinch of salt. Sauté 3–4 minutes until softened and edges begin to brown. Add diced apple and continue cooking 1–2 minutes just to warm and tenderize the apple without making it mushy. Remove mixture to a plate and keep warm.

Slice and reserve green onions: thinly slice white and green parts. Reserve a small handful of the green tops for garnish; add the rest (whites + greens) to the scramble in the next section.

Whisk eggs: in a medium bowl, crack in the 8 eggs, add 1 tablespoon milk, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Whisk until homogenous and slightly frothy.

Heat skillet and melt butter: return the cleaned skillet used for sausage to medium-low heat. Add 2 tbsp unsalted butter and let it melt and foam, careful not to brown.

Combine proteins & veg: add the cooked sausage crumbles, chopped bacon, sautéed shiitake/apple mixture, and 1 cup glazed sweet potatoes to the butter in the skillet. Gently warm and distribute evenly for about 1–2 minutes.

Cook eggs low and slow: pour the whisked eggs over the warmed ingredients. Let sit undisturbed for 10–15 seconds, then using a heatproof spatula, gently pull the eggs from the edges toward the center, allowing uncooked egg to flow to the pan. Continue folding every 10–15 seconds to create soft curds. When eggs are about 70–80% cooked (still slightly glossy and creamy), fold in the reserved sliced green onions (except garnish) and remove skillet from direct heat. Residual heat will finish the eggs.

Adjust seasoning and finish: taste a small bite and add more salt or pepper if needed. Plate the scramble onto warmed plates and garnish with the reserved green onion tops.