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:

Quickview
451k Calories
20g Protein
31g Total Fat
21g Carbs
8% Health Score
Limit These
Calories
451k
23%

Fat
31g
48%

  Saturated Fat
11g
72%

Carbohydrates
21g
7%

  Sugar
1g
1%

Cholesterol
411mg
137%

Sodium
827mg
36%

Get Enough Of These
Protein
20g
41%

Selenium
40µg
57%

Vitamin B6
0.68mg
34%

Phosphorus
324mg
32%

Vitamin B2
0.53mg
31%

Vitamin B5
2mg
21%

Potassium
699mg
20%

Vitamin B12
1µg
19%

Vitamin B1
0.25mg
17%

Iron
2mg
16%

Folate
63µg
16%

Vitamin B3
3mg
15%

Vitamin D
2µg
15%

Zinc
2mg
14%

Vitamin A
682IU
14%

Magnesium
43mg
11%

Manganese
0.21mg
11%

Copper
0.21mg
10%

Vitamin E
1mg
9%

Vitamin C
6mg
8%

Calcium
74mg
7%

Fiber
1g
6%

Vitamin K
2µg
3%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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