Parlour Burger Scramble Recipe

Make crema

In a small bowl, combine 0.25 cups sour cream, 1 tablespoon mayonnaise, the chopped jalapeño, 1 teaspoon fresh lime juice and 0.25 teaspoon salt. Whisk until smooth. Add up to 1 teaspoon water to reach drizzling consistency. Taste and adjust salt or lime. Refrigerate while you cook.

Cook hashbrowns

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons vegetable oil and 1 tablespoon butter and allow butter to foam. Add 2 cups shredded hashbrowns in an even layer, sprinkle 0.5 teaspoon salt and 0.25 teaspoon black pepper over them. Press down gently with a spatula and cook undisturbed 6–8 minutes until golden brown on the bottom. Flip in sections (or invert onto a plate and slide back into pan) and cook another 6 minutes until crisp and cooked through. Reduce heat to low and keep warm in the pan while you finish the scramble.

Prepare vegetables and patty

While hashbrowns cook, finely dice 0.5 cup yellow onion, 0.5 cup red bell pepper and 0.5 cup green bell pepper. Chop the cooked Parlour beef patty into roughly 1/2-inch pieces (about 1 cup chopped).

Sauté peppers and onions

Wipe out a second large skillet or use the same pan after removing excess oil; heat 1 teaspoon vegetable oil and 1 tablespoon butter over medium heat until shimmering. Add the diced onion and peppers and a pinch of salt. Sauté, stirring occasionally, 4–5 minutes until softened and beginning to brown.

Add chopped patty

Increase heat to medium-high, add the chopped Parlour patty to the vegetables and spread into an even layer. Let it sit 1–2 minutes to brown, then stir and cook another 1–2 minutes until heated through and edges are slightly crisp.

Scramble eggs

In a bowl, whisk 3 eggs with 2 tablespoons whole milk, 0.5 teaspoon salt and 0.25 teaspoon black pepper until combined and slightly frothy. Push the meat and veg to one side of the skillet, add a small knob of butter if pan is dry, lower heat to medium, pour the egg mixture into the cleared space. Let eggs set briefly, then gently scramble, folding into the meat and peppers until eggs are just set but still moist, about 1–2 minutes.

Add cheese and finish

Immediately top the hot scramble with 2 slices Swiss and 1 slice American cheese, cover the pan with a lid or foil for 30–60 seconds to melt. Once cheese has melted, stir gently to incorporate. Taste and adjust seasoning. Sprinkle 1 tablespoon chopped chives if using.

Divide the hashbrowns between plates. Spoon the Parlour Burger Scramble over or alongside the hashbrowns. Drizzle jalapeño crema over the scramble (about 1–2 tablespoons per serving) or serve the crema on the side. Serve immediately.