Smokehouse Scrambler Recipe

Dice smoked ham and chop cooked smoked bacon into small pieces. Finely dice bell pepper and slice scallions. Shred cheese if not pre-shredded. If making potatoes, scrub and dice potatoes; if making grits, measure grits and liquids.

Cook grits

Bring 1.5 cups water and 0.5 cup milk to a gentle boil in a small saucepan. Gradually whisk in 0.5 cup stone-ground grits. Reduce heat to low and simmer, stirring frequently, until thick and creamy, about 15–20 minutes (check package for exact time). Stir in 1 tablespoon butter, 2 tablespoons shredded cheddar, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Keep warm, cover and hold while you make the scramble.

Fry potatoes

Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When oil shimmers, add diced potatoes in a single layer. Cook without stirring for 3–4 minutes to allow browning, then stir/flip occasionally for 8–10 minutes until potatoes are tender and golden. Reduce heat to medium, add 1 teaspoon butter, 1/2 teaspoon minced rosemary, 1/2 teaspoon thyme, and 1 clove minced garlic; cook 1–2 minutes more until fragrant. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Keep warm and cover until serving.

Beat eggs

Crack 3 large eggs into a bowl, add 2 tablespoons whole milk, 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper and 1/2 teaspoon Old Bay seasoning. Whisk until uniformly blended and slightly frothy.

Cook vegetables & smoked meats

Heat a nonstick skillet over medium heat and add 1 tablespoon unsalted butter. When butter is melted and foaming, add 1/2 cup diced bell pepper and sauté 2–3 minutes until softened. Add diced smoked ham (1 oz) and chopped cooked smoked bacon (1 oz) to the pan and cook 1–2 minutes until warmed and edges begin to brown.

Scramble eggs

Reduce heat to medium-low. Pour the beaten eggs over the ham/bacon/pepper mixture. Let sit undisturbed 10–15 seconds, then gently push cooked edges toward the center with a spatula, tilting the pan to let uncooked egg flow out. Continue folding every 10–15 seconds until eggs are mostly set but still slightly glossy, about 1–2 minutes total.

Finish with cheese & scallions

When eggs are nearly done, sprinkle 1/2 cup shredded sharp cheddar over the top and fold gently until cheese melts and eggs reach desired doneness. Stir in 2 tablespoons sliced scallions, adjust seasoning with a pinch more Old Bay or salt if needed. Remove from heat immediately to avoid overcooking.

Place the scramble on a plate. Serve with either a scoop of the creamy Red Mule Farm grits or a generous portion of fried herb potatoes on the side. Garnish with extra sliced scallions and hot sauce on the side if desired. Serve immediately.