| Description: | Hash brown potatoes, bacon |
| Date: | 12.24.18 |
| Allergens: | Dairy |
| Plating: | Small round |
| Price: | $ 9.00 |
| Portion | Plate Component | ||||
| 2 each | Eggs | ||||
| 1 T. | Whole butter | ||||
| 1 cup | Hash brown potatoes prep | ||||
| 1 oz. | Clarified butter | ||||
| 3 strips | Bacon | ||||
| 1 each | Strawberry | ||||
| 1 each | Orange slice | ||||
Pour the clarified butter onto the griddle, and lay one portion of hash brown prep in the center. Season lightly with salt and pepper mix. As the potatoes begin to heat, press down with a spatula to make the shape illustrated. Pour additional butter over the top, and turn over. Season the second side with salt and pepper, and press down again. Continue cooking until the potatoes are golden brown and crispy on both sides, adding additional butter as needed. Transfer to the plate.
Place the par-cooked bacon onto the griddle, then place the steak weight on top. Render, then turn over and repeat. When golden brown, transfer to paper towels and blot the grease off. Plate as shown.
Heat a non-stick pan over medium heat, and add the butter. Prepare the eggs as ordered. Sunny side up, over easy, over medium, scrambled, or poached.