Scholar Scramble Recipe
Crispy Potatoes, Sausage, Bacon, Melted Cheddar, Garlic Aioli
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Ingredients
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Potatoes
Meats
Cheese
Garlic Aioli
Method
Potato Preparation
- 1
Prepare the Potatoes
Peel and cube the russet potatoes into small, even-sized pieces. This will help them cook evenly.
- 2
Season the Potatoes
In a large mixing bowl, combine the cubed potatoes, olive oil, salt, black pepper, and paprika. Toss until the potatoes are evenly coated.
- 3
Bake the Potatoes
Preheat the oven to 425°F (220°C). Spread the seasoned potatoes on a baking sheet in a single layer. Bake for 25-30 minutes or until crispy and golden, flipping halfway through.
Meat Preparation
- 4
- 5
Cook the Bacon
In the same skillet, add the bacon slices and cook until crispy. Remove the bacon and let it drain on paper towels before chopping into small pieces.
Cheese and Assembly
- 6
Combine Ingredients
Once the potatoes are crispy, add the cooked sausage and chopped bacon to the baking sheet with potatoes. Sprinkle the shredded cheddar cheese over the top.
- 7
Melt the Cheese
Return the baking sheet to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
Garlic Aioli Preparation
- 8
Mix the Aioli
In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, and salt until smooth and well combined.
Serving
- 9
Serve
Remove the Scholar Scramble from the oven and let it cool for a couple of minutes. Drizzle the garlic aioli over the scramble and serve warm.