Farmer’s Chopped Cobb Salad™ Recipe

Prep eggs

Crack 3 eggs into a bowl; season with 1 tsp salt and 1/4 tsp black pepper. Whisk until just combined and slightly frothy.

Cook eggs

Heat 1 tablespoon unsalted butter in a nonstick skillet over medium heat. Pour in eggs and stir gently with a spatula, pushing cooked edges to the center, until softly scrambled but still moist, about 2–3 minutes. Remove from heat just before fully set.

Add cheese

Place 1 American cheese slice on top of the hot eggs and let it melt for 30 seconds. Fold eggs to incorporate the melted cheese and keep warm.

Heat 1 tablespoon vegetable oil in a separate skillet over medium-high heat until shimmering. Add the 1 cup thawed, squeezed-dry shredded hash browns and press into an even layer. Season with 1/2 tsp salt and 1/8 tsp black pepper. Cook without moving for 3–4 minutes until the bottom is golden and crisp, then flip in sections and continue cooking another 3–4 minutes until crisp and cooked through. Transfer to a plate lined with paper towel to drain and keep warm.

If using bacon: cook 2 slices in a skillet over medium heat until crisp, about 6–8 minutes, flipping as needed; drain on paper towel and chop. If using pork sausage links: brown 2 links in a skillet, then crumble and drain. If using diced ham: warm 1/2 cup diced ham in the skillet 1–2 minutes just to heat through. If using all-beef chili: heat 1/2 cup of prepared chili in a small saucepan until simmering, 2–3 minutes. Keep chosen protein warm.

Combine 1/2 seeded & finely diced tomato, 2 tablespoons finely diced red onion, 1 tablespoon chopped cilantro, 1/2 minced jalapeño, 1 teaspoon lime juice, and 1/4 teaspoon salt in a small bowl. Mix and taste; adjust lime or salt if needed. Let rest 5 minutes to meld flavors.

Warm the flour tortilla briefly: wrap in a damp paper towel and microwave 15–20 seconds or heat 20–30 seconds in a dry skillet over medium until pliable.

Lay the warm tortilla flat. In the center, layer the shredded iceberg lettuce (1/2 cup), the cheesy scrambled eggs, the crispy hash browns (about 1 cup), and 1/2 cup of your chosen warm protein (or chopped bacon/ham). Spoon 2–3 tablespoons of house-made salsa over the top and scatter 2 tablespoons diced tomato and 1 tablespoon chopped scallions.

If desired, add 2 tablespoons sour cream and 1 teaspoon hot sauce on top or serve on the side.

Fold the bottom edge of the tortilla up over the filling, then fold both sides in and roll tightly to form a burrito-style wrap. Place seam-side down on the skillet for 30–60 seconds over medium heat to seal and lightly toast the exterior.

Slice in half on the diagonal and serve immediately while warm.