BACON AND HASH BROWN "QUESADILLA" WITH EGGS
I have always made my quesadillas by layering the ingredients with tortillas and baking them, rather than pan-frying. I find the resulting quesadilla to be far lighter, crisper, and suitable for overstuffing-such as here, with smoky bacon and crispy shreds of hash brown potatoes. Add a fried egg and a smattering of fresh tomato salsa, and you've got the best Mexican breakfast sandwich.
Provided by Bobby Flay
Categories main-dish
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 425 degrees F.
- Heat 2 tablespoons of the oil in a large saute pan over medium heat. Add the onions, 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 saute pan over high heat, add the potatoes, and cook until golden brown. Stir in the 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 a 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 to 10 minutes.
- When the quesadillas are nearly ready, melt the butter in a large nonstick saute 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 a sprinkling of chives.
- Combine all of the ingredients in a bowl and let sit at room temperature for at least 15 minutes before serving.
CHEESY BACON-SAUSAGE-EGG-HASH BROWN SKILLET
Cheesy bacon-sausage-egg-hash brown skillet is a scrumptious, easy breakfast loaded with bacon, sausage, hash browns, cheese, and eggs! Garnish with 2 thinly sliced green onions, if desired.
Provided by Culinary Envy
Categories Breakfast and Brunch Eggs
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place bacon in a 10-inch skillet and cook over medium heat, turning occasionally, until crisp, about 10 minutes. Use a slotted spoon to remove bacon to a paper towel-lined small bowl. Discard half the bacon fat using a spoon.
- Cook sausage in the hot skillet until browned on both sides, about 5 minutes. Remove to the bowl with the bacon.
- Heat canola oil and butter in the same skillet over medium heat. Add hash browns and onion. Sprinkle 1/2 teaspoon garlic powder, onion powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper on top and stir together. Spread out the hash browns; cook, without stirring, until browned, about 5 minutes. Turn hash browns over and sprinkle Cheddar cheese evenly over the top.
- Stir remaining garlic powder, eggs, and milk together in a bowl; season with salt and pepper. Pour egg mixture over the Cheddar cheese-covered hash browns in the skillet. Sprinkle bacon and sausage pieces on top.
- Bake in the preheated oven until top is puffed, cheese is melted, and a knife inserted into the center comes out clean, 10 to 15 minutes.
Nutrition Facts : Calories 311.6 calories, Carbohydrate 14.7 g, Cholesterol 235.2 mg, Fat 24 g, Fiber 1.3 g, Protein 18.1 g, SaturatedFat 9.5 g, Sodium 610.3 mg, Sugar 1.6 g
SQUASH AND BACON HASH WITH EGGS
Provided by Food Network Kitchen
Time 45m
Yield SERVES: 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cook the bacon in a 10-inch cast-iron skillet over medium-high heat, stirring occasionally, until browned and crisp, 4 to 7 minutes. Remove to a paper towel-lined plate with a slotted spoon, reserving the drippings in the skillet. Add the potatoes to the skillet and season with 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until browned and tender, 8 to 12 minutes. Add the onion, season with salt and continue cooking until the onion is lightly browned and the potatoes are cooked through, 3 to 5 minutes.
- Add the squash and bacon to the skillet; reduce the heat to low (or move the skillet to a cooler part of the campfire). Use the back of a spoon to make 4 shallow wells in the potato mixture; carefully crack 1 egg into each well. Scatter the tomatoes around the eggs, cover the skillet and cook until the egg whites are set but the yolks are still runny, 6 to 12 minutes.
- Season the eggs with salt and pepper; sprinkle with parsley before serving.
BACON HASH WITH EGGS
Delight everyone this morning with our Bacon Hash with Eggs. We love any excuse to add bacon to our day, and this is one more great reason.
Provided by My Food and Family
Categories Dairy
Time 40m
Yield 4 servings, 1 cup each
Number Of Ingredients 5
Steps:
- Heat grill to medium heat.
- Cook bacon in 13x9-inch disposable foil pan 7 min. or until partially cooked but not crisp, stirring frequently.
- Add potatoes; mix well. Spread to form even layer on bottom of pan. Grill (without stirring) 10 to 15 min. or until bottom of potato mixture is lightly browned; stir. Grill 5 min., stirring occasionally. Spoon potato mixture to one side of pan. Spray empty side of pan with cooking spray.
- Pour eggs into empty side of pan; sprinkle with pepper. Grill 2 to 3 min. or until eggs begin to set, stirring occasionally. Stir to evenly mix potato mixture with eggs; top with VELVEETA.
- Turn off heat. Let hash stand on grill grate (with lid closed) 3 to 5 min. or until VELVEETA is melted.
Nutrition Facts : Calories 350, Fat 23 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 220 mg, Sodium 680 mg, Carbohydrate 19 g, Fiber 2 g, Sugar 4 g, Protein 16 g
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