Bacon And Hash Brown Quesadilla With Eggs Recipes

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



Bobby Flay's Bacon and Hash Brown 'Quesadilla' with Eggs image

Bobby Flay's Bacon and Hash Brown 'Quesadilla' with Eggs

Provided by The Rachael Ray Staff

Number Of Ingredients 29

2 large russet potatoes (2 pounds)
scrubbed
Kosher salt and freshly ground black pepper
4 tablespoons canola oil
plus more for brushing
2 large Spanish onions
halved and thinly sliced
1 poblano chile
roasted (see page 136) and finely diced
1 tablespoon plus 2 teaspoons ancho chile powder
1/3 pound thick-cut bacon
diced
12 (6-inch) flour tortillas
2 1/2 cups of grated Monterey Jack cheese
2 tablespoons unsalted butter
4 large eggs
Fresh Tomato Salsa (recipe follows)
2 tablespoons finely chopped fresh chives
2 ripe beefsteak tomatoes or 4 ripe plum tomatoes
diced
1/2 red onion
halved and thinly sliced
1 jalapeño
finely diced
2 tablespoons fresh lime juice
2 tablespoons canola oil
2 tablespoons honey
2 tablespoons finely chopped fresh cilantro
Kosher salt and freshly ground black pepper

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 HASH BROWN EGG CASSEROLE WITH BACON



Cheesy Hash Brown Egg Casserole with Bacon image

"Isn't it about time for you to make your 'egg pie?'" my husband and sons inquire, using the nickname they've given this hearty breakfast casserole with bacon. Hash brown casseroles are nice enough for a special brunch and versatile enough for a satisfying family supper. -Patricia Throlson, Willmar, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 8 servings.

Number Of Ingredients 10

1/2 pound sliced bacon, chopped
1/2 cup chopped onion
1/2 cup chopped green pepper
12 large eggs, lightly beaten
1 cup 2% milk
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dill weed
1 package (16 ounces) frozen shredded hash brown potatoes, thawed
1 cup shredded cheddar cheese

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. In the same skillet, saute onion and green pepper in drippings until tender; remove with a slotted spoon. , In a large bowl, whisk eggs, milk and seasonings. Stir in the hash browns, cheese, onion mixture and bacon., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 391 calories, Fat 28g fat (13g saturated fat), Cholesterol 357mg cholesterol, Sodium 887mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 0 fiber), Protein 18g protein.

BACON AND HASH BROWN "QUESADILLA" WITH EGGS



Bacon and Hash Brown

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

2 large russet potatoes (2 pounds), scrubbed
Kosher salt and freshly ground black pepper
4 tablespoons canola oil, plus more for brushing
2 large Spanish onions, halved and thinly sliced
1 poblano chile, roasted and finely diced
1 tablespoon plus 2 teaspoons ancho chile powder
13 pound thick-cut bacon, diced
12 (6-inch) flour tortillas
2 12 cups grated Monterey Jack cheese
2 tablespoons unsalted butter
4 large eggs
Fresh Tomato Salsa, recipe follows
2 tablespoons finely chopped fresh chives
2 ripe beefsteak tomatoes or 4 ripe plum tomatoes, diced
12 red onion, halved and thinly sliced
1 jalapeno, finely diced
2 tablespoons fresh lime juice
2 tablespoons canola oil
2 teaspoons honey
2 tablespoons finely chopped fresh cilantro
Kosher salt and freshly ground black pepper

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.

EGGS, BACON & HASH BROWN QUESADILLA



Eggs, Bacon & Hash Brown Quesadilla image

Place potatoes in a medium pot of salted water. Bring to a boil and cook ¾ through, 15 to 20 minutes. Drain, cool, peel, and coarsely grate. Heat 2 Tbsp of oil

Provided by Bobby Flay

Time 30m

Yield 4

Number Of Ingredients 20

Hash Browns:
1 large Idaho potato, scrubbed
4 Tbsp canola oil
1 small Spanish onion, halved and thinly sliced
Salt and fresh black pepper
1 Tbsp ancho-chili powder
Scrambled Eggs:
1 Tbsp unsalted butter
4 large eggs
Salt and fresh black pepper
For Assembly:
Eight 6-inch flour tortillas
1 cup grated low-fat Monterey Jack cheese
Hash browns
8 slice turkey bacon, diced and cooked until golden brown
2 Tbsp canola oil
1 tsp ancho-chili powder
Scrambled eggs
½ cup prepared mild salsa
Cilantro leaves, optional

Steps:

  • Place potatoes in a medium pot of salted water. Bring to a boil and cook ¾ through, 15 to 20 minutes. Drain, cool, peel, and coarsely grate. Heat 2 Tbsp of oil in a large nonstick sauté pan over medium heat. Add the onions; season with salt and pepper. Caramelize, stirring, about 8 minutes. Transfer onions to a plate; return pan to heat. Heat remaining 2 Tbsp of oil in the sauté pan over high heat. Add the potatoes and cook, stirring occasionally, until golden brown. Stir in the ancho powder, onions, and salt and pepper; cook until warmed through. To make the scrambled eggs, melt butter in a nonstick sauté pan over medium heat. Crack eggs into a bowl and whisk; season to taste. Cook, stirring with a spatula, until soft mounds form, 2 minutes. Set aside. To Assemble: Preheat oven to 425°F. Place 4 tortillas on a work surface. Divide the cheese, hash browns, and bacon among the tortillas. Top with the remaining tortillas, brush with oil, and sprinkle with the ancho powder. Transfer quesadillas to a baking sheet. Bake until golden brown and cheese has melted, 8 to 10 minutes. Remove from the oven; cut quesadillas into quarters. Top each with some of the eggs and salsa. Garnish with cilantro, if desired. Kitchen Counter Per serving: 660 calories, 58g carbs, 27g protein, 250mg cholesterol, 36g fat, and 5g fiber.

Nutrition Facts :

CRISPY BACON AND HASH BROWN QUESADILLAS WITH FRIED QUAIL EGGS



Crispy Bacon and Hash Brown Quesadillas with Fried Quail Eggs image

Provided by Bobby Flay

Time 1h30m

Yield 8 servings

Number Of Ingredients 25

8 ounces thick-cut bacon, cut into lardons and cooked until golden brown
2 large Idaho potatoes, scrubbed
Salt and freshly ground black pepper
1/4 cup canola oil, divided
2 large Spanish onions, halved and thinly sliced
1 poblano chile, finely diced
1 tablespoon ancho chile powder
1 teaspoon paprika
2 ripe beefsteak tomatoes or 4 ripe plum tomatoes, diced
1/2 red onion, halved and thinly sliced
1 jalapeno, finely diced
3 tablespoons finely chopped fresh cilantro
2 tablespoons fresh lime juice
2 tablespoon olive oil
2 teaspoons honey
Salt and freshly ground black pepper
8 (6-inch) flour tortillas
2 1/2 cups grated Monterey Jack cheese
3 tablespoons canola oil
2 teaspoons ancho chile powder
4 tablespoons unsalted butter
8 quail eggs
Salt and freshly ground black pepper
2 tablespoons finely chopped fresh chives
Special equipment: Ramekins

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.

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