As a recent alumnus of Florida State University, I consider it my duty to make the most of every gameday - whether I'm tailgating in front of Doak Campbell Stadium or cheering on the Noles at home with friends and family. This Saturday, FSU plays the Miami Hurricanes, and it's bound to be a great match-up. Since we're watching the game from the comfort of our home, a delicious brunch is crucial for keeping the energy up during a long gameday filled with good drinks and great company.
Stuffed Breakfast Potatoes & Grainy Dijon Mustard Hash-browns:
Bake salted potatoes the night before (500 degrees for about an hour). Cut off the top of the potatoes, and scoop out the insides (set aside) to create a hollow shell. Meanwhile, fry 4 strips of bacon (or more if you'd like) in a medium frying pan. Keep approximately 4 tablespoons of bacon grease in the pan for hash-browns when you're done. Place a layer or aged white cheddar in the bottom, then carefully crack an egg on top. Season with salt and pepper. Add a few spinach leaves, crumbled bacon, and a mix of grated parmesan & panko bread crumbs.
Set oven to 375 degrees, and bake for 20 minutes. Once the potatoes are done, Top them off with creme fraiche (if unavailable, use sour cream) and chives.
Mix the potatoes you have set aside with a tablespoon of grainy dijon mustard (I recommend Maille), fresh rosemary, and salt & pepper. Sauté in remaining bacon grease with 2 tablespoons of butter until brown.
Everyone knows that no brunch (or FSU gameday) is complete without a delicious mimosa, so pop some bubbly and enjoy!
Bon Appétit!
xx
A
Stuffed Breakfast Potatoes & Grainy Dijon Mustard Hash-browns:
Bake salted potatoes the night before (500 degrees for about an hour). Cut off the top of the potatoes, and scoop out the insides (set aside) to create a hollow shell. Meanwhile, fry 4 strips of bacon (or more if you'd like) in a medium frying pan. Keep approximately 4 tablespoons of bacon grease in the pan for hash-browns when you're done. Place a layer or aged white cheddar in the bottom, then carefully crack an egg on top. Season with salt and pepper. Add a few spinach leaves, crumbled bacon, and a mix of grated parmesan & panko bread crumbs.
Set oven to 375 degrees, and bake for 20 minutes. Once the potatoes are done, Top them off with creme fraiche (if unavailable, use sour cream) and chives.
Mix the potatoes you have set aside with a tablespoon of grainy dijon mustard (I recommend Maille), fresh rosemary, and salt & pepper. Sauté in remaining bacon grease with 2 tablespoons of butter until brown.
Everyone knows that no brunch (or FSU gameday) is complete without a delicious mimosa, so pop some bubbly and enjoy!
Bon Appétit!
xx
A
1 comment:
Your brunch was awesome! Great weekend all around the food and all of our teams won! And especially having you and Dan here!
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