Alton Brown's 'Man Breakfast' with Bacon, Eggs, and Hash Browns
Alton Brown's 'Man Breakfast' with Bacon, Eggs, and Hash Browns is a morn meal that serves 2. One serving contains 471 calories, 22g of protein, and 32g of fat. For $1.38 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 93 would say it hit the spot. From preparation to the plate, this recipe takes approximately 20 minutes. It is brought to you by Serious Eats. Head to the store and pick up unsalted butter, eggs, kosher salt, and a few other things to make it today. It is a good option if you're following a gluten free and fodmap friendly diet. Overall, this recipe earns a solid spoonacular score of 58%. Try Breakfast Pizza with Hash Browns, Spinach, and Eggs, Cheesy Bacon, Eggs and Hash Browns in a Mug, and Bacon and Hash Browns Breakfast Bread for similar recipes.
Servings: 2
Ingredients:
4 slices of bacon
4 large eggs
kosher salt
kosher salt and black pepper
8 ounces russet potatoes, scrubbed and rinsed, not peeled
2 teaspoons unsalted butter
Equipment:
paper towels
frying pan
box grater
spatula
Cooking instruction summary:
Procedures 1 For the hash browns: Add the bacon slices to a 10-inch cast-iron skillet set over medium heat. Cook, flipping occasionally, until the slices are cooked to your liking. Turn down the heat if they are cooking too quickly. When done, drain the bacon on some paper towels and set aside. 2 Remove all but two tablespoons of the bacon fat, and reduce the heat to medium-low. Grate the potatoes on the largest holes of a box grater. Add the potatoes to the skillet and spread out evenly with a spatula. Sprinkle with a couple pinches of salt. Let the potatoes cook undisturbed for five minutes. Flip the potatoes with a spatula, reduce heat to low, and cook for an additional five minutes. 3 For the eggs: With five minutes left with the potatoes, add the butter to a non-stick skillet set over low heat. When the butter foams, carefully crack in the four eggs. (Brown suggests cracking the eggs into a custard cup, and then adding them in.) Season with salt and pepper, and then cover the skillet. Cook until the whites are set but the yolk is still runny, three to five minutes. 4 When the eggs are done, use a spatula place two eggs on two separate plates. On each plate, add half of the hash browns and bacon. Serve immediately.
Step by step:
For the hash browns
1. Add the bacon slices to a 10-inch cast-iron skillet set over medium heat. Cook, flipping occasionally, until the slices are cooked to your liking. Turn down the heat if they are cooking too quickly. When done, drain the bacon on some paper towels and set aside.
2. Remove all but two tablespoons of the bacon fat, and reduce the heat to medium-low. Grate the potatoes on the largest holes of a box grater.
3. Add the potatoes to the skillet and spread out evenly with a spatula. Sprinkle with a couple pinches of salt.
4. Let the potatoes cook undisturbed for five minutes. Flip the potatoes with a spatula, reduce heat to low, and cook for an additional five minutes.
5. For the eggs: With five minutes left with the potatoes, add the butter to a non-stick skillet set over low heat. When the butter foams, carefully crack in the four eggs. (Brown suggests cracking the eggs into a custard cup, and then adding them in.) Season with salt and pepper, and then cover the skillet. Cook until the whites are set but the yolk is still runny, three to five minutes.
6. When the eggs are done, use a spatula place two eggs on two separate plates. On each plate, add half of the hash browns and bacon.
7. Serve immediately.
Nutrition Information:
covered percent of daily need
