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Fancy Baconeggandcheese #cooking #food



Recipe comes from Chef Cameron Slaugh of “The Attic” in Los Angeles:

Ingredients
– Fry Oil
– 2lb Russet potatoes
– 4tbsp butter
– 8 eggs
– salt
– 1/2 cup cheddar
– 2 scallion whites
– 6 slices bacon
– chives (garnish)

Steps
– fry shredded potatoes at 250F for 30 seconds
– transfer potatoes to quarter sheet tray, spread them out evenly then press down with another quarter sheet or tray or a flat weight of some kind then refrigerate until cold.
– cook chopped bacon until crispy
– melt butter in a non stick pan until foamy
– add eggs and season with salt, gently scramble them then add cheese and cook until melted. Then add scallion whites, mix, and set aside.
– use a ring mold to cut out the cold potatoes, then fry them at 350 until golden brown. Season with salt.
– place a potato cake on the plate, then layer egg, a sprinkle of bacon, chives for garnish, and black pepper.

9 Comments

  5. @forkthepeople

    Recipe comes from Chef Cameron Slaugh of “The Attic” in Los Angeles:

    Ingredients
    – Fry Oil
    – 2lb Russet potatoes
    – 4tbsp butter
    – 8 eggs
    – salt
    – 1/2 cup cheddar
    – 2 scallion whites
    – 6 slices bacon
    – chives (garnish)

    Steps
    – fry shredded potatoes at 250F for 30 seconds
    – transfer potatoes to quarter sheet tray, spread them out evenly then press down with another quarter sheet or tray or a flat weight of some kind then refrigerate until cold.
    – cook chopped bacon until crispy
    – melt butter in a non stick pan until foamy
    – add eggs and season with salt, gently scramble them then add cheese and cook until melted. Then add scallion whites, mix, and set aside.
    – use a ring mold to cut out the cold potatoes, then fry them at 350 until golden brown. Season with salt.
    – place a potato cake on the plate, then layer egg, a sprinkle of bacon, chives for garnish, and black pepper.

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