Nothing screams American as much as their gargantuan breakfast portions. American-style breakfasts are undeniably the ‘best’, as quoted by Chef Gordon Ramsay; they fuel your hearts, bellies and your day.
A familiar name, Chef Ramsay is a multi-Michelin-starred chef with a string of successful restaurants across the globe. Being one of television’s most ubiquitous personalities, he is best known for his fiery demeanour and scathing brutal critiques. Since young, I have always been a huge fan of him.
In the same vein of famous recipes in mind, let’s try our hand on one of Chef Ramsay’s quick and simple breakfast recipes. This time, we’ll be making a Superhero Breakfast consisting of eggs, bacon and hashbrowns. A delicious and simple affair, let’s whip out an apron and start cooking!
Ingredients
- 3 eggs (not pictured)
- 150g of bacon
- 6 potatoes
- 1 large onion
- 30g of brown sugar
- A pinch of salt
- A pinch of pepper
- A pinch of paprika powder
- 50g of butter
Tools
- Pan
- Oven
- Knife
- Spatula
- Chopping board
- Baking dish
Recipe Preparation
Preparation time: 10 minutes; Cooking time: 20 minutes
Feeds six
- Remove the skin of the potatoes by peeling with a vegetable peeler or using a sharp utility knife.
- Remove the skin of the onion.
- Grate the potatoes using the large holes of a hand grater into a large bowl.
- Grate the onions into the large bowl.
- Add salt, pepper and paprika powder into the bowl and toss to coat thoroughly.
- Let the potatoes and onions and drain them with a sieve to squeeze out as much liquid as possible and transfer to a second bowl.
- Heat up some olive oil in a pan.
- When the oil begins to ripple and quiver slightly, take a fistful of the mixture and fill the pan gradually, pressing them down with a spatula to adhere.
- When the bottom turns slightly brown, put a plate on top of it and, holding tightly, flip the pan over.
- Slide it back into the pan and continue cooking until the new bottom is browned and the potatoes are tender in the middle when poked with a knife.
- Add butter on the side of the potatoes.
- Crack the eggs on top of the potatoes.
- After the eggs are cooked, take it out of the pan and put it in the oven for 6 minutes.
- In the same pan, add olive oil, butter, brown sugar, salt and pepper.
- Add the bacon strips in and cook until crispy.
- Assemble the bacon strips on top of the hashbrown.
Recipe (In Pictures)
Step 1: Remove the skin of the potatoes by peeling with a vegetable peeler or using a sharp utility knife.
Step 2: Remove the skin of the onion.
Step 3: Grate the potatoes using the large holes of a hand grater into a large bowl.
Step 4: Grate the onions into the large bowl.
Step 5: Add salt, pepper and paprika powder into the bowl and toss to coat thoroughly.
Step 6: Drain them with a sieve to squeeze out as much liquid as possible and transfer to a second bowl.
Step 7: Heat up some olive oil in a pan.
Step 8: When the oil begins to ripple and quiver slightly, take a fistful of the mixture and fill the pan gradually, pressing them down with a spatula to adhere.
Step 9: When the bottom turns slightly brown, put a plate on top of it and, holding tightly, flip the pan over.
Step 10: Slide it back into the pan and continue cooking until the new bottom is browned and the potatoes are tender in the middle when poked with a knife.
Step 11: Add butter on the side of the potatoes.
Step 12: Crack the eggs on top of the potatoes.
Step 13: After the eggs are cooked, take it out of the pan and put it in the oven for 6 minutes.
Step 14: In the same pan, add olive oil, butter, brown sugar, salt and pepper.
Step 15: Add the bacon strips in and cook until crispy.
Step 16: Assemble the bacon strips on top of the hashbrown.
There we have it, the Superhero Breakfast. This reigns supreme, leaving me with an exploding belly and a very happy heart. Kicking my usual breakfast menu up a notch, this is a total winner for me. Potatoes and onions melded together are essentially the perfect marriage of flavours.
As someone who finds onions bewildering and sometimes slightly overwhelming, I was pleasantly surprised by how well it went together with the potatoes. Boasting a delicate flavour, the caramelised onions elevated the flavour of the dish with its candy-sweet yet savoury flavour.
Almost like a savoury layer cake, each component of the dish was softened to perfection. The slightly-caramelised bacon was crispy with a crackly crust, adding just the right amount of sweetness.
Tasting somewhat like a rösti but packing more of a punch, this moreish breakfast fare is delightful, hearty and so easy to make. I would have added some cheese for that extra indulgence. Try them for yourself and let us know how it goes!
Expected Damage: S$5 – S$7 per portion (feeds 6 pax)
