Bobby Flay Bacon and Hash Brown “Quesadilla” with Eggs Recipe

This Bobby Flay Bacon and Hash Brown “Quesadilla” with Eggs Recipe is a crispy and savory recipe, which is made with bacon and hash brown potatoes. It’s the ultimate breakfast recipe, ready in about 1 hour 15 minutes.

Bobby Flay Bacon and Hash Brown “Quesadilla” with Eggs Recipe Ingredients Recipe

For the Salsa:

• 2 ripe beefsteak tomatoes or 4 ripe plum tomatoes, diced
• 1/2 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

For the Quesadilla and Eggs:

• 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
• 1/3-pound thick-cut bacon, diced
• 12 (6-inch) flour tortillas
• 2 1/2 cups grated Monterey Jack cheese
• 2 tablespoons unsalted butter
• 4 large eggs
• 2 tablespoons finely chopped fresh chives

How To Make Bobby Flay Bacon and Hash Brown “Quesadilla” with Eggs Recipe

1. Make the Tomato Salsa: In a medium bowl, combine the tomatoes, red onion, jalapeno, lime juice, canola oil, honey, and cilantro. Stir gently to combine. Season with salt and pepper to taste. Set aside to let the flavors meld.
2. Prep the Hash Browns: Grate the russet potatoes using the large holes of a box grater. Place the grated potatoes in a clean kitchen towel and wring out as much moisture as possible. This step is crucial for crispy hash browns.
3. Cook the Bacon: Place the diced bacon in a large, cold cast-iron or non-stick skillet. Turn the heat to medium and cook, stirring occasionally, until the bacon is crisp and the fat has rendered, about 8-10 minutes. Remove the bacon with a slotted spoon to a paper-towel-lined plate.
4. Cook the Hash Brown Filling: Remove all but 2 tablespoons of bacon fat from the skillet. Add the 4 tablespoons of canola oil and heat over medium-high heat. Add the sliced onions and cook, stirring, until softened, about 5-7 minutes. Add the grated potatoes, diced poblano, and ancho chile powder. Season with salt and pepper. Spread into an even layer and cook, undisturbed, for 5 minutes. Stir, scrape the bottom, and repeat the process until the potatoes are tender and crispy, about 15-20 minutes total. Stir the reserved crispy bacon back into the hash brown mixture.
5. Assemble the Quesadillas: Lay 6 of the flour tortillas on a clean surface. Sprinkle an even layer of Monterey Jack cheese on each, followed by a generous layer of the bacon-hash brown filling, and another sprinkle of cheese. Place the remaining 6 tortillas on top and press down gently.
6. Cook the Quesadillas: Heat a large griddle or skillet over medium heat and brush lightly with canola oil. Carefully place one or two quesadillas on the griddle and cook for 3-4 minutes per side, until the tortilla is golden brown and crispy, and the cheese is fully melted. Repeat with the remaining quesadillas, keeping them warm in a low oven if desired.
7. Fry the Eggs: While the last quesadillas are cooking, melt the 2 tablespoons of butter in a separate non-stick skillet over medium-low heat. Crack the 4 eggs into the skillet, season with salt and pepper, and fry to your preference (sunny-side up or over-easy works best).
8. Serve: Cut the warm quesadillas into wedges. Place on plates and top each serving with a fried egg, a generous spoonful of the fresh tomato salsa, and a sprinkle of chopped fresh chives.

Recipe Tips

• How do I get really crispy hash browns? The most important step is to squeeze all the moisture out of the grated potatoes. Use a clean kitchen towel or cheesecloth and wring them out until they are as dry as possible. This prevents them from steaming in the pan.
• Can I make parts of this recipe ahead of time? Yes. The fresh tomato salsa can be made up to a day in advance and stored in the fridge. The hash brown and bacon filling can also be made a day ahead and refrigerated. Reheat the filling in a skillet before assembling the quesadillas.
• What is the best way to cook the quesadillas? Use a large, flat surface like a griddle or a large cast-iron pan. Don’t use heat that is too high, or the tortilla will burn before the cheese in the middle has a chance to melt. Medium heat is perfect.
• How do I roast a poblano chile? Place the chile directly over a gas flame or under a hot broiler, turning until the skin is blackened and blistered all over. Place it in a bowl and cover with plastic wrap for 10 minutes, then peel, seed, and dice.

What To Serve With Bacon and Hash Brown Quesadillas Recipe

This is a very hearty, all-in-one breakfast, so simple and fresh sides are the best complement.

• Sliced avocado or guacamole
• A dollop of sour cream or Mexican crema
• A side of fresh fruit (like watermelon or mango)
• A light, simple arugula salad with lime juice

How To Store Bacon and Hash Brown Quesadillas Recipe

Refrigerate: Store leftover quesadilla wedges and the tomato salsa in separate airtight containers in the refrigerator for up to 3 days. Store leftover fried eggs separately (though they are best fresh). Reheat: The best way to reheat the quesadillas is in a dry skillet over medium-low heat, or in an air fryer or toaster oven for a few minutes until crispy and warmed through. Avoid the microwave, as it will make the tortillas soggy.

Bacon and Hash Brown Quesadilla Recipe Nutrition Facts

(Per serving, estimated, for 1/4 of the recipe, including 1 egg)

• Calories: 850 kcal
• Total Fat: 52g
• Saturated Fat: 20g
• Cholesterol: 290mg
• Sodium: 1100mg
• Total Carbohydrate: 61g
• Dietary Fiber: 6g
• Sugars: 7g
• Protein: 34g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

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