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

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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