Breakfast Scramble Recipe
Sausage, eggs, peppers, onions, tomatoes, HOE fries, queso cheese.
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Ingredients
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Main scramble
Vegetables & mix-ins
HOE fries (house-style potatoes)
Cheese & finishing
Cooking oil & nonstick
Method
HOE fries (house-style potatoes)
- 1
Prep and cook potatoes
Place diced potatoes in a bowl of cold water and let sit 5 minutes to remove excess starch, then drain and pat dry with a towel. Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbs vegetable oil; when shimmering, add the dried potato cubes in a single layer if possible. Season with 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook, undisturbed, 4–5 minutes to brown the underside; then stir and continue to cook, pressing down occasionally, 6–8 minutes more until golden and tender. Transfer potatoes to a plate and keep warm.
Vegetables & sausage
- 2
Cook sausage
Wipe out the skillet or use a second large skillet; heat 1 tbs olive oil over medium heat. Add the bulk sausage, breaking it up with a spatula. Cook 5–7 minutes until browned and cooked through, stirring occasionally. Use the spatula to crumble to bite-sized pieces. Remove excess fat if there is more than about 1 tbs, leaving flavorful drippings in the pan.
- 3
Sauté vegetables
Add diced onion and both bell peppers to the sausage in the skillet. Sauté 4–5 minutes until softened and translucent. Add the diced tomatoes and cook 1–2 minutes just to warm and slightly break them down. Season with a pinch of salt and the optional 1 tsp crushed red pepper flakes if using. Return the cooked HOE fries to the pan and stir to combine with the sausage and vegetables; cook 1–2 minutes so everything is evenly hot.
Eggs & finishing
- 4
Whisk eggs
In a medium bowl whisk together 8 large eggs with 1 tbs whole milk, 1 tsp salt, and 1 tsp black pepper until frothy and well combined.
- 5
Scramble eggs into mixture
Push the sausage-veg-potato mixture to one side of the skillet (or pour it into a warmed bowl if your pan is small) and add 1 tbs butter to the cleared space over medium-low heat. Pour the whisked eggs into the buttered area and let them sit undisturbed 20–30 seconds until the edges begin to set. Using a spatula, gently fold and stir the eggs, forming soft curds. When the eggs are about halfway set, fold them into the sausage-vegetable-potato mixture so the eggs finish cooking mixed in. Cook another 1–2 minutes until eggs are fully set but still moist. Taste and adjust seasoning.
- 6
Add cheese and garnish
Sprinkle 1 cup queso over the scramble, cover the pan for 1 minute to melt the cheese slightly. Remove from heat. Stir in chopped cilantro or parsley if using. Serve hot with lime wedges on the side for squeezing over.