Scram-bowl Recipe

prep potatoes

Peel (optional) and dice russet potatoes into 1/2-inch cubes. Rinse diced potatoes under cold water until water runs clear to remove excess starch. Drain and pat dry with a clean towel or paper towels.

par-cook

Place diced potatoes in a medium pot, cover with cold water and 1/2 tsp salt. Bring to a boil and simmer 5 minutes until the exterior is slightly tender but not falling apart. Drain well and let steam-dry 2 minutes.

cook homefries

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons olive oil. When shimmering, add diced potatoes in a single layer (cook in two batches if needed). Let potatoes sear undisturbed 3–4 minutes until golden, then stir or flip to another face and continue to cook 6–8 minutes, stirring occasionally, until mostly tender and crisped.

add aromatics & season

Reduce heat to medium. Push potatoes to one side, add 1 tablespoon more oil if dry. Add the diced onion (1/2 cup) and diced green bell pepper (1/2 cup) and cook 4–5 minutes until softened and slightly caramelized. Mix with potatoes, then season with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika. Cook 1–2 more minutes to marry flavors. Keep warm while preparing eggs.

beat eggs

Crack 4 large eggs into a medium bowl. Add 3 tablespoons whole milk, 1/2 tsp salt and 1/4 tsp black pepper. Whisk vigorously until uniform and slightly frothy.

cook eggs

Heat a separate nonstick skillet over medium-low heat and add 1 tablespoon unsalted butter. When butter is melted and beginning to foam but not brown, pour in the egg mixture. Let eggs sit undisturbed 10–15 seconds until edges begin to set. Using a silicone spatula, gently push set edges toward the center, letting uncooked egg flow into the pan. Continue stirring slowly and folding for 2–3 minutes until eggs are softly set but still moist and slightly glossy. Remove from heat early; residual heat will finish them.

assemble bowl

Divide the warm homefries between two bowls (about 1/2 lb potatoes per serving). Top each bed of potatoes with half of the scrambled eggs.

add cheese & melt

Sprinkle shredded cheddar (about 6 tablespoons per bowl) evenly over the hot eggs and potatoes. If desired, place bowls briefly under a broiler or microwave for 20–30 seconds to melt the cheese.

finish with toppings

Scatter chopped crispy bacon, sliced scallions, a spoonful of salsa/pico de gallo and chopped cilantro over each bowl. Drizzle hot sauce to taste (roughly 1/2 tsp per bowl) and serve immediately.