Bacon And Hash Brown Quesadilla With Eggs Recipes

BOBBY FLAY'S BACON AND HASH BROWN 'QUESADILLA' WITH EGGS

Steps:

• Put the potatoes in a saucepan, add enough cold water to cover by 2 inches, salt the water and bring to a boil over high heat
• Boil until cooked three-quarters of the way through, or not quite tender when pierced with a knife, 15-20 minutes
• Drain, let cool slightly, peel, and then grate using the large holes of a box grater
• Preheat the oven to 425°F
• Heat 2 tablespoons of the oil in a large sauté pan over medium heat
• Add the onion, season with salt and pepper, and cook, stirring occasionally, until golden brown and caramelized, about 30 minutes
• Heat the remaining 2 tablespoons oil in a large, nonstick sauté pan over high heat
• Add the potatoes and cook until golden brown
• Stir in the caramelized onions, poblano and 1 tablespoon of the ancho powder
• Season with salt and pepper, and cook until just warmed through, about 2 minutes
• Cook the bacon in a skillet over medium heat until browned and crisp, about 8 minutes
• Scoop out and transfer to a plate lined with paper towels to drain
• Lay out 8 of the tortillas on a work surface
• Divide the hash browns, bacon and cheese among the tortillas
• Stack half of the tortillas on top of the remaining topped ones to create 4 double stacks
• Top each with one of the remaining 4 tortillas
• Brush the tops with the little oil and sprinkle with the remaining 2 teaspoons ancho powder
• Transfer the quesadillas to a large baking sheet and bake until golden brown and the cheese has melted, 8-10 minutes
• When the quesadillas are nearly ready, melt the butter in a large, nonstick sauté pan over medium heat
• Carefully crack the eggs into the pan, season with salt and pepper, and cook until the whites are set but the yolks are still runny, about 2 minutes
• Top each quesadilla with a fried egg, some of the tomato salsa and sprinkling of chives
• For the Fresh Tomato Salsa: Combine all of the ingredients in a bowl and let sit at room temperature for a least 15 minutes before serving

CHEESY BACON AND HASH BROWN FRITTATA

Steps:

• Preheat the broiler to high and position a rack in the top third of the oven.
• Put the bacon in a 12-inch nonstick ovenproof skillet and place over medium heat. Cook, stirring often with a rubber spatula, until the bacon is crispy and golden brown, about 10 minutes. Remove the bacon to a plate with a slotted spoon and remove all but 2 tablespoons of the bacon fat from the skillet. Add the red onion to the skillet along with the hash browns. Stir in 1/2 teaspoon salt and spread the mixture evenly over the bottom of the skillet. Cook, undisturbed, until the potatoes are beginning to brown and get crispy, about 3 minutes. Stir the potato mixture with a rubber spatula. Re-spread the mixture evenly on the bottom of the skillet and cook, undisturbed, to brown a bit more, another 2 minutes. Add the kale and another 1/2 teaspoon salt and cook until the kale is wilted, another 2 minutes. Stir in the reserved bacon.
• Meanwhile, whisk together the eggs, heavy cream and remaining 3/4 teaspoon salt in a medium bowl. Add the grated cheeses. Add the egg mixture to the skillet and stir to combine. Cook, stirring occasionally with a rubber spatula, until the mixture looks like loose scrambled eggs, about 2 minutes. Cook, undisturbed, to set the bottom, about 1 minute longer. Place the skillet under the broiler until the top is golden brown and the eggs are set, 3 to 4 minutes. Allow to cool for 5 minutes before slicing into wedges and serving.

HASH-BROWN EGGS

Steps:

• Fry 1 cup each chopped onion and grated potato in a cast-iron skillet with butter until crisp. Add 1/2 cup grated cheddar and crack in 2 eggs. Bake at 425 degrees F until set; top with salsa.

CRISPY BACON AND HASH BROWN QUESADILLAS WITH FRIED QUAIL EGGS

Steps:

• For the hash browns:
• Place potatoes in a medium pot of cold, salted water, bring to a boil and cook until fully cooked about 15 to 20 minutes. Drain, let cool slightly, and grate on a grater using the large holes.
• Heat 2 tablespoons oil or remaining bacon fat, in a large saute pan over medium heat and add the onions, season with salt and pepper and cook until golden brown and caramelized, stirring occasionally.
• Heat the remaining 2 tablespoons oil in a large nonstick saute pan over high heat, add the potatoes and cook until golden brown. Stir in the onions, poblano chile, ancho chile powder, paprika, and salt and pepper and cook until just warmed through.
• For the tomato relish:
• Combine the diced tomatoes, red onion, jalapeno, cilantro, lime juice, olive oil, honey, salt, and black pepper in a bowl and let sit at room temperature for at least 15 minutes before serving.
• For the quesadillas:
• Preheat the oven to 425 degrees F. Place 4 tortillas on a work surface and top with cheese, hash browns, and bacon. Cover with 4 more tortillas to make 4 2-layer quesadillas. Brush the tops with oil and sprinkle with the ancho powder.
• Transfer the quesadillas to a large baking sheet and bake in the oven until golden brown and cheese has melted, approximately 8 to 10 minutes. Remove from the oven, and cut each quesadilla into quarters.
• For the quail eggs:
• Heat 2 tablespoons of the butter in a medium nonstick saute pan until it begins to shimmer. Crack each egg into a ramekin and carefully slide into the pan (cook 4 at a time). Season with salt and pepper and cook until the white has set and the yolk is slightly firm, carefully flip over and continue cooking for another minute.
• Assembly:
• Top each quesadilla quarter with a fried quail egg and a few heaping tablespoons tomato relish and garnish with chopped chives. Arrange on a platter.

CHEESY BACON, EGGS AND HASH BROWNS IN A MUG

Steps:

• Line a large mug with a few sheets of paper towel. Lay the bacon in the mug, cover with another piece of paper towel and microwave on high power for 1 minute. Using the edges of the paper towel, lift the bacon from the mug and set aside.
• Scoop the hash browns into the mug, pressing them down and up the sides to form a well. Cover with plastic wrap and microwave on high power for 1 minute.
• Add the eggs, milk and a pinch of salt and pepper to the mug and whisk together, leaving the hash browns in place. Tear the bacon and cheese into bite-size pieces and drop them into the egg mixture. Microwave on high power for 2 minutes, pausing after 1 minute to give the mixture a quick stir.