Best 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

EGGS, BACON & HASH BROWN QUESADILLA

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.

BACON HASH BROWN BAKE

Steps:

• In a bowl, combine the first 7 ingredients. Transfer to a greased 9-in. pie plate. Drizzle with butter; sprinkle with paprika. Bake at 350° until lightly browned, 35-45 minutes.

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.