Bobby Flay Bacon And Hash Brown Quesadilla With Eggs Recipe
Are you looking for a bold, crunchy, and savory breakfast? The Bobby Flay Bacon And Hash Brown Quesadilla With Eggs Recipe is perfect.
Equipment
- Large non-stick skillet
- Flat Griddle or Pan
- Small mixing bowl
- Sharp Chef Knife
- Sturdy spatula.
- Whisk
- Cutting board
- Paper towels
Ingredients
- 2 large FLOUR TORTILLAS
- 6 strips THICK-CUT BACON
- 1 cup FROZEN HASH BROWNS
- 4 large EGGS
- 1/2 cup CHEDDAR CHEESE
- 1/2 cup MONTEREY JACK CHEESE
- 1/4 cup RED BELL PEPPER
- 2 stalks GREEN ONIONS
- 1 tbsp UNSALTED BUTTER
- 1 tsp HOT SAUCE
- 1/2 tsp SALT
- 1/2 tsp BLACK PEPPER
Instructions
- Cook the Bacon: Fry the bacon until it is very crispy. Drain it on paper towels. Crumble it into small pieces.
- Brown the Hash Browns: Sauté the potatoes in a hot skillet. Use a little oil. Make them golden and very crunchy.
- Scramble the Eggs: Whisk eggs with salt and pepper. Cook them in butter. Keep them soft and slightly wet.
- Prep the Tortilla: Lay one flour tortilla on a flat griddle. Sprinkle a layer of mixed cheeses on top.
- Add the Fillings: Layer the hash browns and bacon over cheese. Add the scrambled eggs and chopped peppers next.
- Top and Flip: Place another tortilla on top. Press down firmly with your spatula. Cook until the bottom is golden brown.
- Finish Cooking: Carefully flip the quesadilla over. Grill until the cheese is fully melted. The outside should be toasted.
- Slice and Serve: Slide it onto a cutting board. Cut into triangles. Serve it while it is hot.
Notes
➔ Use high heat for the crunchiest hash browns possible.
➔ Grate your own cheese for better melting and texture.
➔ Do not overstuff the tortillas or they will break.
➔ Press the quesadilla down to seal the edges well.
➔ Use a lid to help melt the cheese faster.
➔ Keep bacon pieces small for even flavor in bites.
➔ Cook eggs last so they stay warm and soft.
➔ Season every layer of the dish with a pinch.