Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Pie Iron Breakfast
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 746
- Total Fat
- 56 g
- Saturated Fat
- 25 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 20 g
- Cholesterol
- 285 mg
- Sodium
- 835 mg
The trick to these tasty individual hash browns is preheating the pie iron. The heat of the cast iron helps to sear all the ingredients and keeps the cheesy, eggy goodness from seeping out.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 746
- Total Fat
- 56 g
- Saturated Fat
- 25 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 20 g
- Cholesterol
- 285 mg
- Sodium
- 835 mg
Ingredients
Directions
Special equipment:
a square cast-iron pie iron- Prepare a campfire or a charcoal grill for cooking over medium-high heat. Add a square cast-iron pie iron to the campfire or grill to preheat.
- Lightly beat the eggs in a large bowl. Add the bacon, Cheddar, hash browns, 1 teaspoon salt and 1/2 teaspoon pepper and toss together until everything is equally distributed. Carefully remove the pie iron from the fire. Open the iron and add 2 tablespoons butter, then swirl it around both sides. Add a quarter of the potato mixture to the pie iron and close it. Place the iron back in the fire and cook for 2 minutes, turning and rotating every few seconds. Remove the iron from the fire and transfer the potato pocket to a plate. Repeat with the remaining butter and potato mixture.
