Idaho Scramble Recipe
Two scrambled eggs with mushrooms, scallions and sausage over Idaho potato home-fries, topped with pepper jack cheese and sour cream. Served with two eggs, any style, and Idaho home-fries.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Home-fries
Scrambled eggs mixture (mushroom, scallion & sausage)
Toppings & served eggs
Method
Home-fries
- 1
Par-cook potatoes
Place the diced potatoes in a medium pot and cover with cold water. Add a pinch of salt, bring to a simmer, and cook 6–8 minutes until just tender but not falling apart. Drain thoroughly and pat dry with kitchen towel.
- 2
Crisp and season
Heat a large skillet over medium-high heat. Add vegetable oil and butter. When hot and shimmering, add the drained, dried potato cubes in a single layer (work in two batches if necessary). Let cook undisturbed 3–4 minutes to develop color, then toss or turn to brown another 3–4 minutes until golden and crispy. Add the chopped onion, kosher salt, black pepper and smoked paprika (if using). Cook 2–3 more minutes until onions are softened and potatoes are cooked through. Reduce heat to low and keep warm while you prepare the scramble and eggs.
Scrambled eggs mixture (mushroom, scallion & sausage)
- 3
Cook sausage
In a medium nonstick skillet over medium heat, add the crumbled sausage. Cook 4–5 minutes, breaking it up with a spatula, until browned and cooked through. If sausage releases a lot of fat, drain off all but 1 teaspoon.
- 4
Sauté mushrooms & scallion whites
Push sausage to one side of the pan (or remove briefly). Add the sliced mushrooms and the white parts of the scallions to the hot pan with 1 tablespoon butter. Sauté 3–4 minutes until mushrooms release liquid and become golden. Season with 1/8 teaspoon salt and a pinch of pepper. Combine with the cooked sausage.
- 5
Make egg mixture
In a bowl, whisk together 2 large eggs, 2 tablespoons milk or half-and-half, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper until frothy.
- 6
Scramble eggs gently
Reduce the skillet heat to medium-low, add the egg mixture to the sausage-mushroom mixture, stirring gently and constantly with a spatula. Cook for 1–2 minutes until soft curds form and eggs are just set but still moist. Stir in half of the sliced scallion greens (reserve the rest for garnish). Remove from heat.
Assembly, served eggs & finishing
- 7
Plate home-fries
Divide the warm home-fries between two plates (approximately 1 cup each). Create a slight well in the center of each portion.
- 8
Top with scramble and cheese
Spoon the sausage–mushroom–scallion scramble evenly over the home-fries on each plate. Sprinkle about 3/8 cup (roughly half of the shredded pepper jack per plate) pepper jack cheese over the hot scramble so it melts slightly. Add a dollop (about 1.5 tablespoons) of sour cream on top of each serving or to the side.
- 9
Cook two eggs any style
In a separate small nonstick skillet, cook the remaining 2 large eggs to your preferred style (fried, over-easy, poached, or scrambled). Season with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. If frying, use 1 teaspoon butter and cook on medium until whites are set and yolks are done to preference.
- 10