Jun 09 2026
Restaurants›St. Amand Kitchen & Cocktails›Southwest Scramble Recipe

Southwest Scramble Recipe

Inspired by St. Amand Kitchen & Cocktails
Time40m
Serves4

Scrambled eggs, chicken, bacon, potatoes, pico de gallo, avocado, pepper jack cheese, side of house-made salsa

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Ingredients

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Main Ingredients

House-Made Salsa

Method

Preparation of the House-Made Salsa

  1. 1

    Make the Salsa

    In a medium bowl, combine the diced tomatoes, finely chopped red onion, minced jalapeño, chopped cilantro, lime juice, and salt. Mix well and let sit for at least 15 minutes to allow the flavors to meld.

Cooking the Scramble

  1. 2

    Cook the Potatoes

    In a large skillet over medium heat, add a splash of oil and the diced potatoes. Season with salt and cook for about 10-12 minutes, stirring occasionally, until they are golden brown and tender.

  2. 3

    Cook the Bacon

    Once the potatoes are almost done, push them to one side of the skillet and add the chopped bacon. Cook until crispy, about 4-5 minutes, then mix with the potatoes.

  3. 4

    Add Chicken

    Add the diced cooked chicken breast to the skillet, stirring to combine with the potatoes and bacon, cooking for an additional 2 minutes until heated through.

  4. 5

    Scramble the Eggs

    In a bowl, whisk the eggs until well combined. Pour the eggs into the skillet over the potato, bacon, and chicken mixture. Stir gently with a spatula until the eggs are scrambled and cooked to your desired consistency.

  5. 6

    Add Cheese

    Sprinkle the shredded pepper jack cheese over the scramble and stir until melted and combined.

Serving

  1. 7

    Plate the Dish

    Serve the Southwest scramble on plates, topped with sliced avocado and a generous scoop of pico de gallo. Accompany with a side of house-made salsa.

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