The first rule about hot mess is…..you don’t talk about hot mess. Wait, no, that’s fight club. Let’s try that again, the first rule about hot mess is there are no rules. Ours has different ingredients every time. But let me give you some ideas of what to put in and how to cook them.

We start with some potatoes cut into bite sized pieces. Don’t bother peeling them, rustic is part of farmhouse charm. Add butter or bacon grease or both and get them cooking.
You can cook a package of bulk breakfast sausage along with the potatoes or we love bacon or diced ham in there as well. I use leftover steak or taco meat a lot too. If the meat is already cooked add at the end.
Chop your veggies to add. Some of our favorites are bell peppers, mushrooms, asparagus tips, brussel sprouts cut small, tomatoes, spinach, garlic and broccoli.
Keep stirring so it doesn’t burn and add the veggies by longest cook time to shortest. Add more butter if anything is sticking.
Now you have options for your eggs. It’s easiest to just beat them and dump them over everything to make them scrambled. That’s what I do most of the time. This time I turned off the burner and cracked eggs over the top. Then I put the whole cast iron pan into the oven on broil for a few minutes.
Topping with chives is a MUST! Ok, so that is my one rule. Chives and eggs are a match made in heaven, you’re going to want them on there. Add salt and pepper over everything too.
I added avocado and salsa because I am always trying to make food be Mexican. Shredded cheese is great to add at this point too.

This goes to the table on a trivet so nicely for family style. I hate when I have been dishing everyone up in the kitchen and by the time I get to sit down at the table everyone is done. None of that. Serve it with everyone sitting at the table and enjoy your hearty farmhouse breakfast.