Meat Lovers Scrambler Recipe

Cook bacon and sausage links

Place 2 bacon strips and 2 sausage links in a cold skillet. Turn heat to medium and cook bacon until crisp, flipping occasionally (about 10–12 minutes), moving sausage as needed to brown on all sides (8–10 minutes). Transfer cooked bacon and sausage to a plate lined with paper towel and keep warm. Reserve 1 tablespoon bacon fat in the skillet for hash browns; discard excess or save for another use.

Heat 1 tablespoon vegetable oil (or reserved bacon fat) in a 10–12 inch nonstick or cast-iron skillet over medium-high heat until shimmering. Spread 1 cup shredded potatoes into an even layer and press gently with a spatula. Season with 1/2 tsp salt and 1/4 tsp black pepper. Let cook without stirring for 3–4 minutes until the bottom is golden brown and crisp.

Flip the hash brown mass in sections (or invert onto a plate and slide back into skillet) and cook an additional 3–4 minutes until both sides are crisp and potatoes are cooked through. Reduce heat to low and keep warm in the skillet while you make the scramble, or transfer to a warm oven (200°F/95°C).

If your bacon, sausage and ham are not already cooked: dice 2 strips bacon and crumble 1 sausage link; dice 2 oz ham. Sauté diced bacon in a small skillet over medium heat until browned (3–5 minutes), drain excess fat, then add sausage pieces until browned, and warm the diced ham just until heated through. If using precooked meats, just dice/crumbble and set aside. Measure 1/4 cup shredded sharp cheddar and keep ready.

In a small bowl, crack 2 large eggs and add 2 tablespoons whole milk, 1 teaspoon salt, and 1/4 teaspoon black pepper. Whisk vigorously until fully combined and slightly frothy.

Heat a clean nonstick skillet over medium-low heat and add 1 tablespoon butter. When butter is melted and foamy but not browned, pour in the egg mixture.

Let eggs sit undisturbed for about 10–15 seconds until edges begin to set. Using a silicone spatula, gently push the eggs from the edges toward the center, creating large soft curds. Continue gently folding and moving the eggs every 10–15 seconds.

When eggs are still slightly underdone but beginning to set (about 1–2 minutes total), sprinkle in the diced/cooked bacon, crumbled sausage, diced ham, and 1/4 cup shredded cheddar evenly over the eggs. Fold gently to incorporate, allowing the residual heat to finish cooking the eggs and melt the cheese. Remove from heat when eggs are still slightly glossy (carryover heat will finish them).

Taste and adjust seasoning with a pinch of salt and pepper if needed.

Place a generous portion of the hash browns on the plate. Spoon the meat lovers scramble alongside or on top of the hash browns as preferred.

Arrange the 2 cooked bacon strips and 2 sausage links beside the scramble. Garnish with chopped parsley and serve hot with optional hot sauce on the side.