Southwest Scramble Recipe

Par-cook potatoes

Place diced potatoes in a pot and cover with cold water by 1 inch. Add 1/2 teaspoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until just tender when pierced with a fork, 6–8 minutes. Drain and let steam dry for 2 minutes.

Crisp potatoes

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Once shimmering, add the drained potatoes in a single layer. Cook without stirring for 3–4 minutes to develop a crust, then stir or toss. Add 1 tablespoon olive oil if needed and sprinkle smoked paprika, ground cumin, onion powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Continue to cook, stirring occasionally, until golden and crisp, 6–8 more minutes. Taste and adjust seasoning; finish with chopped parsley if using. Transfer potatoes to a warm plate and keep warm.

While potatoes cook, combine 1/2 cup Mexican crema, seeded chopped serrano pepper, 1 tablespoon lime juice, 1/4 teaspoon salt, and 1 teaspoon water in a small bowl or blender. Blend or whisk until smooth and slightly runny. Taste and adjust lime or salt. Refrigerate until ready to use.

Prep and heat

Crack 6 eggs into a medium bowl. Whisk with 1/2 cup whole milk, 1 teaspoon salt, and 1/2 teaspoon black pepper until homogeneous and slightly frothy. Grate 3/4 cup sharp cheddar and set aside. Dice roasted red pepper and 1/2 cup yellow onion if not already prepared.

Sauté vegetables and brisket

In a large nonstick skillet over medium heat, melt 1 tablespoon butter and 1 tablespoon oil. Add the diced onion and cook until translucent, about 3–4 minutes. Add roasted red pepper and continue to cook 1–2 minutes until warmed. Push vegetables to one side, increase heat to medium-high, add the chopped smoked brisket to the pan and sear briefly 1–2 minutes to reheat and render some fat. Stir everything together and reduce heat to medium-low.

Make cheesy scrambled eggs

Reduce heat to low. Add remaining 1 tablespoon butter to the pan. Pour the egg mixture over the brisket and vegetables. Let eggs sit undisturbed for 10–15 seconds to set at the edges, then gently stir with a silicone spatula, folding from the edges to center. When eggs are about 70% set but still soft and creamy (about 2–3 minutes), sprinkle the shredded cheddar over the eggs and fold gently until cheese is melted and eggs are fluffy but not dry, about 30–60 seconds. Remove from heat immediately to avoid overcooking. Taste and adjust salt and pepper. Stir in half of the chopped cilantro, reserving the rest for garnish.

Assemble

Divide the home fries between plates. Spoon the cheesy brisket scramble over or beside the fries. Drizzle serrano crema over the eggs (about 1–2 tablespoons per plate) or serve on the side. Garnish with remaining cilantro and serve with lime wedges.