3911. CHEESE and BACON HASH BROWN MUFFINS

Serves: 12


1 kg / 2lb starchy potatoes (see note)
2½ tbsp olive oil, separated
1 cup grated cheese (any melting cheese)
3 bacon rashers, finely diced
¾ tsp salt
Pepper
1 tbsp parsley, finely chopped (for garnish - optional)

Preheat oven to 180C/350F.

Heat ½ tbsp of olive oil in a pan over high heat. Add the bacon and sauté until crispy. Remove and drain on a paper towel.

Peel and grate the potatoes and place in a colander. Rinse under cold water for a few seconds (to remove starch which helps make them fluffy inside and also stops the potatoes from browning).

Working a handful at a time, squeeze out the excess water and place into the bowl.

Add most of the bacon (reserve some to garnish), 2 tbsp olive oil, salt, pepper and cheese. Mix well to combine.

Spray a 12 hole muffin tray with oil.

Place ⅓ cup (packed) of the mixture into each hole. Pat down lightly with the back of a spoon.

Bake for 30 minutes until dark golden brown on top.

Let stand for a few minutes before turning out from the muffin tray.

Garnish with parsley and remaining bacon, and serve immediately.

Note: You need to use starchy potatoes for hash browns as they breakdown when cooked, becoming nice and fluffy on the inside and golden and crunchy on the outside. The best to use are Russet (common in the US), dutch creams, King Edwards or red delight. However, great all rounders like golden delight, coliban, red rascal and Sebago (popular in Australia) still works great.


bacon recipe source: Nagi, RecipeTin Eats, September 5, 2014

3843. BACON JICAMA HASH BROWNS

Serves: 1


2 slices of bacon
sea salt to taste
1 jicama
½ onion

Fry the bacon on medium until crispy. Remove bacon from grease and set aside. Grate jicama with cheese grater. Chop onion. Saute onion in bacon grease for approx. 2 minutes. Squeeze excess water from grated jicama. Add to pan with onion. Cook for 5-7 minutes until lightly browned. Enjoy with your slices of bacon!


bacon recipe source: Mika, Slightly Lost Girl, October 24, 2014

3682. CHORIZO BACON BREAKFAST BURRITOS

yields 8 burritos


1 lb. bulk chorizo sausage
2 tablespoons olive oil
16 oz. frozen diced hash-brown potatoes, with onions and peppers
8 large eggs, beaten
8 strips bacon, cooked and chopped
1 1/2 cups shredded Cheddar or Mexican Blend cheese
8 (8-inch) flour tortillas, heated
Pico de gallo, chopped avocado, and/or hot sauce, for serving, if desired

Heat a medium skillet over medium-high heat. Add sausage and cook for 8 to 10 minutes or until sausage is no longer pink, stirring frequently. Remove from skillet; cover to keep warm.

Wash the skillet to cook the potatoes. Heat the olive oil over medium-high heat. Add the potatoes and cook until tender and slightly cripsy, about 8-10 minutes. Remove potatoes from skillet and set aside.

In the same pan, cook the eggs. Spray with non-stick cooking spray and add the beaten eggs. Cook for 3 to 5 minutes, stirring frequently. Remove from heat.

To assemble the burritos, sprinkle shredded cheese down the center of each warm flour tortilla. Next, spoon about 1/4 cup of sausage over the cheese. Top with about 1/4 cup of potatoes, egg, and 1 strip of chopped bacon. Fold bottom of each tortilla up over filling; roll up. If desired, serve with pico de gallo, avocado, and hot sauce. Serve warm.


bacon recipe source: Two Peas & Their Pod (@TwoPeasandPod), April 24, 2015

3534. BACON and HASH BROWN EGG BAKE

makes twelve servings 


1 lb. bacon, cut into 1-inch pieces 
1 medium onion, chopped (1/2 cup) 
1 medium red bell pepper, chopped (3/4 cup) 
1 package (8 oz) sliced fresh mushrooms 
2 tablespoons Dijon mustard 
1/2 teaspoon salt 
1/2 teaspoon pepper 
3/4 cup milk 
12 eggs 
1 package (2 lb) frozen hash browns, thawed 
2 cups shredded Cheddar cheese (8 oz)

 

In 12-inch skillet, cook bacon until crisp. Using slotted spoon. Remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk. 

 

Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover; refrigerate 8 hours or overnight. 

 

Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160°F. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted. Let stand 5 minutes.

 

 

bacon recipe source: Betty Crocker, General Mills, Inc., P.O. Box 9452, Minneapolis, MN 55440

3264. SMOTHERED GREEN CHILE BREAKFAST BURRITOS with BACON and POTATOES

makes six servings


Green Chile Sauce
2 teaspoons canola oil
3/4 cup minced onion
2 cloves garlic, minced
1 tablespoon all-purpose flour
2 cups chopped roasted mild-to-medium New Mexican green chiles, preferably fresh
2 cups reduced-sodium chicken broth

Burritos
3 slices bacon
1/2 cup chopped onion
1 clove garlic, minced
4 cups precooked shredded potatoes or frozen hash browns
2 large eggs, lightly beaten
6 8-inch whole-wheat tortillas, warmed if desired
3/4 cup finely shredded sharp Cheddar cheese (4 ounces)

To prepare sauce: Heat oil in a medium saucepan over medium heat. Add minced onion and 2 cloves garlic and cook, stirring, until very soft, about 4 minutes. Sprinkle flour over the mixture and cook, stirring, for 1 minute more. Add chiles and broth; bring to a boil. Reduce heat to a low simmer and cook until thickened but still easily spoonable, 15 to 20 minutes. Set aside.

To prepare burritos: Meanwhile, cook bacon in a large skillet, preferably cast-iron, over medium-high heat until crisp, about 4 minutes. Transfer to a plate lined with paper towel. Crumble when cooled.

Add chopped onion and 1 clove garlic to the pan and cook, stirring, for 1 minute. Stir in potatoes. Pat the mixture down evenly and cook, without stirring, for 2 minutes. Scrape up the browned bits, pat back down again and continue cooking without stirring for about 2 minutes more. Repeat until the potatoes are golden brown with some crisp edges, about 2 minutes more.

Reduce heat to low. Stir 1/4 cup sauce and eggs into the potato mixture and cook, stirring frequently, until the eggs are just set, 1 to 2 minutes. Stir in the bacon and remove from the heat.

Divide the potato-egg mixture among tortillas. Roll each into a burrito and arrange seam-down on plates or a platter. Reheat the sauce, spoon over the burritos and sprinkle with cheese. Serve immediately.


bacon recipe source: Eating Well, September/October 2010 

3120. CRISPY BACON and HASH BROWN QUESADILLAS with FRIED QUAIL EGGS

yields eight servings


Crispy Bacon 
8 ounces thick-cut bacon, cut into lardons and cooked until golden brown

Hash Browns 
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

Tomato Relish 
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

Quesadilla
8 (6-inch) flour tortillas
2 1/2 cups grated Monterey Jack cheese
3 tablespoons canola oil
2 teaspoons ancho chile powder

Fried Quail Eggs 
4 tablespoons unsalted butter
8 quail eggs
Salt and freshly ground black pepper
2 tablespoons finely chopped fresh chives

Special equipment: Ramekins 

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.


bacon recipe courtesy of: Bobby Flay, "Bite Size Brunch," Brunch at Bobby's, Cooking Channel TV

2835. HASH BROWN CRUSTED QUICHE with BACON

3 cups shredded hash browns, thawed and drained
3 tablespoons butter, melted
3 large eggs, beaten
1/2 cup half and half
1/2 cup milk
1/2 cup of bacon, cooked and crumbled
1/4 to 1/2 cup diced green onion
1 cup cheddar cheese

Preheat oven to 450 degrees F. Gently press the drained hash browns between paper towels to dry them as best as possible. In a bowl, mix together the hash browns and melted butter. Put mixture into a 9-inch pie pan and press it into the bottom and up the sides of the pan to form an even crust. Bake for 20 to 25 minutes until golden brown and the edges are starting to get crispy. While the crust is baking, combine the remaining ingredients in a large bowl. When the hash brown crust is finished, pour the egg mixture over it and return to the oven. Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.


bacon recipe courtesy of: Life Tastes Like Food, June 5, 2011

1798. HASH BROWN, SAUSAGE and BACON FRITTATA

yields ten servings


2 cups shredded cheddar cheese
8 slices bacon slice, cooked
1 cup milk
1/2 package hash browns
1/2 cup butter, melted
2 cups shredded hot pepper cheese
6 sausage links, fully cooked
9 eggs
salt & pepper to taste

Preheat oven to 425°F. Place hash browns into lightly sprayed 9" x 11" pan and press down evenly to form a crust. Drizzle butter evenly over crust and bake for 25 minutes. Place cheeses, sausage and bacon over hash brown crust. Beat milk and eggs together. Pour over cheese and meat. Reduce heat to 350°F and bake for 30 minutes.


bacon recipe courtesy of: Schwan's, Schwan's Home Service, Inc., c/o Customer Service, 115 West College Drive, Marshall, Minnesota 56258

1284. HASH BROWN CASSEROLE with BACON, ONIONS and CHEESE

serves 4-6


6 center-cut bacon slices
1 cup chopped onion
2 garlic cloves, minced
1 (32-ounce) package frozen Southern-style hash brown potatoes
1 cup sharp white cheddar cheese, divided
1/2 cup chopped green onions
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 can condensed 98% fat-free cream of chicken soup, undiluted

In a large pan over medium heat, cook bacon until crisp. Place the bacon on a couple paper towels to drain and then crumble. Discard drippings in pan. Add 1 cup onion and garlic to pan; cook for 5 minutes or until tender, stirring frequently. Stir in the potatoes; cover and cook for 15 minutes, stirring occasionally.

Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl. Add potato mixture; toss gently to combine. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 3/4 cup cheese. Cover with foil coated with cooking spray. Refrigerate 8 hours or overnight.

Preheat oven to 350°.

Before baking, remove the dish from the refrigerator and let sit at room temperature for 15-20 minutes. Bake covered for 30 minutes. Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.


courtesy of: Joe, Culinary in the Desert, Minneapolis, Minnesota

905. BACON, EGGS and HASH BROWNS FLAN

1 package (2 pounds) shredded hash brown potatoes
1/4 cup Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
8 eggs, large or extra large
2 cups milk, whole or 2%
nonstick cooking spray
1/2 cup chopped onion
7 to 8 strips cooked bacon, chopped
1 cup (about 4 ounces) shredded Swiss cheese

In a medium-size bowl, mix hash browns, Parmesan cheese, salt, and pepper together; set aside. In a small bowl, mix eggs and milk together; set aside. Coat the interior of the crockery insert of a 4- to 6-quart oval slow cooker with cooking spray and pack half of the hash brown mixture in an even layer, completely covering the bottom of the insert. Press the remaining hash brown mixture up the sides to a height of about 2 inches. Scatter onion, bacon, and Swiss cheese evenly across the bottom of the potato “crust.” Pour the egg and milk mixture into the crust, then cook on low 3-1/2 to 4 hours. If your slow cooker has a warming setting, you can keep the flan warm several hours; if it doesn’t, the flan will stay servable up to 1 hour with the cooker turned off. Cut into squares or wedges to serve.


courtesy of: Yankee Magazine

888. BACON HASH BROWN CAKES with QUICK HOLLANDAISE SAUCE

makes 10-12 servings


For the hash browns
6 tablespoon olive oil
1 small onion, finely chopped
1 celery stick, finely chopped
1 green or red pepper
2 garlic cloves, crushed
300 grams potatoes, peeled and grated
1 small courgette, grated
1 tablespoon plain flour, plus extra for dusting
2 eggs
1/2 teaspoon freshly ground salt and pepper
2 teaspoons finely chopped parsley
200 grams bacon, finely chopped

For the quick hollandaise sauce
3 egg yolks
1 tablespoon lemon juice
175 grams melted butter
mixed salad, to serve

Preheat the oven to 200C/gas 6. Heat 2 tablespoons of the olive oil in a large frying pan over a medium-high heat. Add the onion, celery and pepper and fry for 3 minutes. Add the garlic and cook for 30 seconds. Transfer the mixture to a bowl and add the potatoes, courgette, flour and eggs. Mix well and season with salt and pepper. Add the parsley and bacon and mix again. Using your hands, shape the mixture into small round cakes. Dust the rounds in flour and arrange on a large plate. Heat the remaining oil in a frying pan and fry the hash cakes over a high heat for about 2 minutes on each side, until brown. Transfer to the oven and cook for 10-12 minutes. Meanwhile, make the hollandaise sauce. Fill the blender with hot water, set aside until warm and then pour out the water and shake dry. Place the egg yolks and lemon juice into the blender and whiz for 10 seconds. Keeping the machine running, add the butter in a thin, steady stream (through the hole in the lid), until the sauce is thick and emulsified. Serve the hot hash cakes with the hollandaise and a mixed salad.


courtesy of: Silvena Rowe, Great Food Live

280. BOK CHOY and BACON QUICHE

yields 2 servings

2 tablespoons butter
1 1/2 cups frozen hashed brown potatoes
1/2 teaspoon pepper
6-7 eggs
1/2 cup half and half
1/2 teaspoon baking powder
4 stalks Bok Choy; thick white part, diced and reserving leafy green part
1/2 cup leafy green part of Bok Choy
4-5 slices of bacon, fried crisp and crumbled
1 cup shredded Jack Cheese

Melt butter in 8 inch skillet over medium heat. Add potatoes; lower flame to prevent quick browning. Sprinkle with pepper if desired. Whip eggs with half and half and baking powder and set aside. Layer Bok Choy over potatoes, white stalks and then greens. Pour egg mixture over the vegetables and sprinkle the bacon on top. Spread shredded cheese over entire mixture. Cook over burner until mixture is almost set, then place in 400 degree hot oven for 6-7 minutes. Remove from oven; let sit 5 minutes. Serve with sliced tomatoes and hot bread.


courtesy of: Cavanagh Inn, Innkeepers Ray & Jeanne Farris, 10 Keller Street, Petaluma, CA 94952, 707-765-4657

230. CHRISTMAS BRUNCH CASSEROLE

1 pound bacon
1 tablespoon butter
2 onions, chopped
2 cups fresh sliced mushrooms
4 cups frozen hash brown potatoes, thawed
1 teaspoon salt
1/4 teaspoon garlic salt
1/2 teaspoon ground black pepper
4 eggs
1 1/2 cup milk
1 pinch dried parsley
1 cup shredded Cheddar cheese

Preheat oven to 400 degrees F. Grease a 9x13 inch casserole dish.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.

In a separate skillet, melt the butter and fry onions and mushrooms until tender. Place potatoes in bottom of prepared dish.

Sprinkle with salt, garlic salt, and pepper. Top with bacon, then onions and mushrooms.

In a large bowl, beat eggs with milk and parsley. Pour over casserole. Top with grated cheese. Cover and refrigerate overnight.

Bake in preheated oven for 1 hr or until set. If preparing and baking the same day, cook for 45 minutes.


courtesy of: Travis and Jenn Bartimus / cdkitchen.com