Bobby Flay Bacon and Hash Brown “Quesadilla” with Eggs

This crispy and cheesy breakfast quesadilla is packed with golden hash browns, smoky bacon, and melted cheese, then topped with a fried egg and fresh tomato salsa. It’s a delicious and hearty meal, perfect for a weekend brunch!

Ingredients Needed:

• 2 large russet potatoes (2 pounds), scrubbed
• Kosher salt and freshly ground black pepper
• 4 tablespoons canola oil, plus more for brushing
• 2 large Spanish onions, halved and thinly sliced
• 1 poblano chile, roasted and finely diced
• 1 tablespoon plus 2 teaspoons ancho chile powder
• 13-pound thick-cut bacon, diced
• 12 (6-inch) flour tortillas
• 2 12 cups grated Monterey Jack cheese
• 2 tablespoons unsalted butter
• 4 large eggs
• The fresh Tomato Salsa, recipe follows
• 2 tablespoons finely chopped fresh chives

Fresh Tomato Salsa:

• 2 ripe beefsteak tomatoes or 4 ripe plum tomatoes, diced
• 12 red onion, halved and thinly sliced
• 1 jalapeno, finely diced
• 2 tablespoons fresh lime juice
• 2 tablespoons canola oil
• 2 teaspoons honey
• 2 tablespoons finely chopped fresh cilantro
• Kosher salt and freshly ground black pepper

How To Make Bacon and Hash Brown “Quesadilla” with Eggs?

1. Caramelize the Onions: Heat 2 tablespoons of oil in a pan over medium heat. Add the sliced onions, season with salt and pepper, and cook, stirring occasionally, until soft and golden brown (about 30 minutes).
2. Cook the Hash Browns: Heat the remaining 2 tablespoons of oil in a large nonstick pan over high heat. Add the grated potatoes and cook until golden and crispy. Stir in the caramelized onions, diced poblano, and 1 tablespoon ancho chile powder. Season with salt and pepper and cook for another 2 minutes.
3. Cook the Bacon: In a separate skillet over medium heat, cook the diced bacon until browned and crispy (about 8 minutes). Transfer to a paper towel-lined plate to drain.
4. Assemble the Quesadillas: Lay out 8 tortillas on a work surface. Evenly divide the hash browns, bacon, and grated cheese on them. Stack another tortilla on top to form a double-layered quesadilla. Brush the tops with oil and sprinkle with the remaining 2 teaspoons of ancho chile powder.
5. Bake the Quesadillas: Preheat the oven to 425°F. Place the quesadillas on a baking sheet and bake for 8-10 minutes, until crispy and the cheese is melted.
6. Cook the Eggs: Melt the butter in a nonstick pan over medium heat. Crack in the eggs, season with salt and pepper, and cook for about 2 minutes, until the whites are set but the yolks remain runny.
7. Make the Fresh Tomato Salsa: In a bowl, mix the diced tomatoes, red onion, jalapeño, lime juice, canola oil, honey, and cilantro. Season with salt and pepper and let sit for at least 15 minutes before serving.
8. Serve: Place a fried egg on each quesadilla, top with fresh tomato salsa, and sprinkle with chopped chives.

Recipe Tips:

• Crispy Hash Browns Trick: After grating the potatoes, squeeze out as much water as possible using a clean kitchen towel. This helps them get crispy instead of soggy when cooked.
• Evenly Melted Cheese: Spread the cheese evenly across the tortilla, making sure it reaches the edges. This helps hold the quesadilla together and gives every bite a cheesy flavor.
• Perfectly Fried Eggs: For eggs with soft yolks but fully cooked whites, cover the pan with a lid for the last 30 seconds of cooking. This gently steams the top without overcooking the yolk.
• Prevent Soggy Quesadillas: If you want an extra crispy texture, place the baked quesadillas on a wire rack instead of a plate right after baking. This keeps the bottom from getting soggy.
• Balanced Spice Level: Poblano peppers add mild heat, but if you prefer it spicier, use a serrano or add a pinch of cayenne to the hash browns. For less spice, remove all seeds from the poblano before dicing.

How To Store & Reheat Leftovers?

• Refrigerate: Let the quesadillas cool first. Then, store them in a sealed container or wrap them in foil. Keep in the fridge for up to 3 days.
• Freeze: Wrap them tightly and freeze for 1 month.
• Reheat: Heat a dry pan over medium heat. Place the quesadilla in the pan and cook for 2-3 minutes per side, pressing down slightly to make it crispy again.

Nutrition Facts:

• Calories: 650 kcal
• Total Fat: 35g
• Saturated Fat: 15g
• Cholesterol: 125mg
• Sodium: 900mg
• Potassium: 800mg
• Total Carbohydrate: 60g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 28g

Try More Bobby Flay Recipes:

• Bobby Flay Salmon With Brown Sugar And Mustard Glaze
• Bobby Flay Cuban Torrejas with Guava-Maple Syrup and Cream Cheese Whipped Cream
• Bobby Flay Eggs Benedict

Bobby Flay Bacon and Hash Brown “Quesadilla” with Eggs

Author: Mohamed Shili Cooking Method:Stovetop, Oven Cuisine:Mexican Courses:Breakfast Recipe Keys: B Bacon and Hash Brown “Quesadilla” with Eggs

Difficulty:BeginnerPrep time: 20 minutesCook time: 40 minutesRest time: minutesTotal time:1 hour Servings:4 servingsCalories:650 kcal Best Season:Suitable throughout the year

Description

This crispy and cheesy breakfast quesadilla is packed with golden hash browns, smoky bacon, and melted cheese, then topped with a fried egg and fresh tomato salsa. It’s a delicious and hearty meal, perfect for a weekend brunch!

Ingredients

• 2 large russet potatoes (2 pounds), scrubbed
• Kosher salt and freshly ground black pepper
• 4 tablespoons canola oil, plus more for brushing
• 2 large Spanish onions, halved and thinly sliced
• 1 poblano chile, roasted and finely diced
• 1 tablespoon plus 2 teaspoons ancho chile powder
• 13-pound thick-cut bacon, diced
• 12 (6-inch) flour tortillas
• 2 12 cups grated Monterey Jack cheese
• 2 tablespoons unsalted butter
• 4 large eggs
• The fresh Tomato Salsa
• 2 tablespoons finely chopped fresh chives

Fresh Tomato Salsa:

• 2 ripe beefsteak tomatoes or 4 ripe plum tomatoes, diced
• 12 red onion, halved and thinly sliced
• 1 jalapeno, finely diced
• 2 tablespoons fresh lime juice
• 2 tablespoons canola oil
• 2 teaspoons honey
• 2 tablespoons finely chopped fresh cilantro
• Kosher salt and freshly ground black pepper

Instructions

1. Caramelize the Onions: Heat 2 tablespoons of oil in a pan over medium heat. Add the sliced onions, season with salt and pepper, and cook, stirring occasionally, until soft and golden brown (about 30 minutes).
2. Cook the Hash Browns: Heat the remaining 2 tablespoons of oil in a large nonstick pan over high heat. Add the grated potatoes and cook until golden and crispy. Stir in the caramelized onions, diced poblano, and 1 tablespoon ancho chile powder. Season with salt and pepper and cook for another 2 minutes.
3. Cook the Bacon: In a separate skillet over medium heat, cook the diced bacon until browned and crispy (about 8 minutes). Transfer to a paper towel-lined plate to drain.
4. Assemble the Quesadillas: Lay out 8 tortillas on a work surface. Evenly divide the hash browns, bacon, and grated cheese on them. Stack another tortilla on top to form a double-layered quesadilla. Brush the tops with oil and sprinkle with the remaining 2 teaspoons of ancho chile powder.
5. Bake the Quesadillas: Preheat the oven to 425°F. Place the quesadillas on a baking sheet and bake for 8-10 minutes, until crispy and the cheese is melted.
6. Cook the Eggs: Melt the butter in a nonstick pan over medium heat. Crack in the eggs, season with salt and pepper, and cook for about 2 minutes, until the whites are set but the yolks remain runny.
7. Make the Fresh Tomato Salsa: In a bowl, mix the diced tomatoes, red onion, jalapeño, lime juice, canola oil, honey, and cilantro. Season with salt and pepper and let sit for at least 15 minutes before serving.
8. Serve: Place a fried egg on each quesadilla, top with fresh tomato salsa, and sprinkle with chopped chives.

Notes

• Crispy Hash Browns Trick: After grating the potatoes, squeeze out as much water as possible using a clean kitchen towel. This helps them get crispy instead of soggy when cooked.
• Evenly Melted Cheese: Spread the cheese evenly across the tortilla, making sure it reaches the edges. This helps hold the quesadilla together and gives every bite a cheesy flavor.
• Perfectly Fried Eggs: For eggs with soft yolks but fully cooked whites, cover the pan with a lid for the last 30 seconds of cooking. This gently steams the top without overcooking the yolk.
• Prevent Soggy Quesadillas: If you want an extra crispy texture, place the baked quesadillas on a wire rack instead of a plate right after baking. This keeps the bottom from getting soggy.
• Balanced Spice Level: Poblano peppers add mild heat, but if you prefer it spicier, use a serrano or add a pinch of cayenne to the hash browns. For less spice, remove all seeds from the poblano before dicing.

Keywords:Bobby Flay Bacon and Hash Brown “Quesadilla” with Eggs