By Robyn Lindars - GRILLGIRL.COM
If you are looking to elevate your brunch game, then this stellar combo of crispy potatoes fried in duck fat, flavorful charred shishito peppers, crispy bacon, and over-easy eggs finished with pickled red onions and sriracha mayo is just the recipe to do it. The LoCo Flattop makes it easy to cook this breakfast for a crowd and then assemble all the ingredients into breakfast hash bowls that will have your brunch crowd swooning. The only thing missing from this lineup is a nice cup of Joe or maybe even a bloody Mary.
Here’s how to make this magical combo of ingredients on your flattop:
Serves 4:
Ingredients:
- ¼ cup duck fat for frying- substitute butter or ghee if you can’t find duck fat
- 1 lb honey gold potatoes, boiled and chopped
- 1 lb shishito peppers
- 4 eggs
- 6 slices of bacon
- 1 cup pickled red onions
- Parmesan or Asiago cheese, for grating on top (approx 3 tbsp of cheese)
- ¼ cup mayo
- 3 tbsp Sriracha hot sauce
- Sea salt and pepper to taste
Directions:
Pre-boil your potatoes and dice them to be ready for griddling for brunch. This can be done the day before.
Combine the mayo with Sriracha and set aside until time to drizzle on the potato hash.
Heat your LoCo up with 2 burners on 375 and one burner on sear for the potatoes. Start cooking your bacon on one of the burners set to 375. When the bacon is cooked halfway through, pour your duck fat onto the griddle and place your potatoes on the sear burner and the shishito peppers on the other 375 zone. Griddle the potatoes until they have formed crispy edges and griddle the peppers until they have charred nicely on both sides. Once the potatoes have crispy edges and peppers are fully griddled, remove and place on a large platter. Once bacon is crispy, remove and place on the platter. Now, crack your eggs into the bacon grease and let them cook until the egg whites are cooked but the yolks are still runny and then remove from the griddle.
Now, it’s time to chop the ingredients and assemble our hash.
Chop the shishito peppers, removing the stems. Next, chop the bacon and the red onions. In 4 bowls, layer potatoes, peppers, bacon and red onions. Drizzle with a good amount of Sriracha mayo. Grate parmesan cheese over the potato mixture. Next, top with your egg. Season with sea salt and fresh ground pepper. Pair with your favorite breakfast beverage for an epic brunch off the griddle!