Ingredients
Bacon
- 4 strips Bacon
Crispy Hashbrowns
- 2 large Russet potatoes grated
- 2 TBSP Vegetable oil
- ½ tsp Garlic powder
- ½ tsp Onion powder
- Salt to taste
- Black pepper to taste
Eggs
- 2 tsp Butter
- 4 Eggs
- Salt to taste
- Black pepper to taste
Toast
- 2 slices Your choice of bread
- 2 TBSP Butter
Melon
- 2 cups Melon balled
Cinnamon Dolce Latte
- 2 cups Coffee
- 1 cup Your choice of milk
- 2 TBSP Cinnamon dolce syrup
- Whipped cream optional for topping
Instructions
- Place the bacon in a pan over medium low heat. Cook on both sides until golden brown and crispy. Then set aside on paper towels.
- Peel and grate the potatoes. Place the grated potatoes in a clean towel and squeeze out excess moisture. Then mix with garlic powder, onion powder, salt and pepper.
- Heat vegetable oil in a large skillet over medium-high heat.
- Add the grated potatoes to the skillet, press them down, and cook until golden and crispy on one side. Flip and cook the other side. Season with salt and pepper.
- Melt the butter in a nonstick pan over medium heat. Add the eggs to the pan and cook to your preference (over easy, sunny side up, scrambled).
- Toast the bread. Spread the warm toast with butter.
- Brew the coffee.
- In a small saucepan, heat the milk over medium heat until steaming but not boiling. Froth the milk using a frother or whisk.
- Add the cinnamon dolce syrup into the coffee and stir to combine. Pour the frothed milk over the coffee. Top with whipped cream if desired.
- Serve the eggs with hash browns, bacon, toast, melon balls, and and cinnamon dolce latte.
Nutrition
Calories: 881kcal | Carbohydrates: 95g | Protein: 30g | Fat: 43g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 397mg | Sodium: 734mg | Potassium: 2326mg | Fiber: 8g | Sugar: 16g | Vitamin A: 8972IU | Vitamin C: 54mg | Calcium: 186mg | Iron: 7mg
Crispy Hash Browns
Ingredients
Bacon
- 4 strips Bacon
Crispy Hashbrowns
- 2 large Russet potatoes grated
- 2 TBSP Vegetable oil
- ½ tsp Garlic powder
- ½ tsp Onion powder
- Salt to taste
- Black pepper to taste
Eggs
- 2 tsp Butter
- 4 Eggs
- Salt to taste
- Black pepper to taste
Toast
- 2 slices Your choice of bread
- 2 TBSP Butter
Melon
- 2 cups Melon balled
Cinnamon Dolce Latte
- 2 cups Coffee
- 1 cup Your choice of milk
- 2 TBSP Cinnamon dolce syrup
- Whipped cream optional for topping
Instructions
- Place the bacon in a pan over medium low heat. Cook on both sides until golden brown and crispy. Then set aside on paper towels.
- Peel and grate the potatoes. Place the grated potatoes in a clean towel and squeeze out excess moisture. Then mix with garlic powder, onion powder, salt and pepper.
- Heat vegetable oil in a large skillet over medium-high heat.
- Add the grated potatoes to the skillet, press them down, and cook until golden and crispy on one side. Flip and cook the other side. Season with salt and pepper.
- Melt the butter in a nonstick pan over medium heat. Add the eggs to the pan and cook to your preference (over easy, sunny side up, scrambled).
- Toast the bread. Spread the warm toast with butter.
- Brew the coffee.
- In a small saucepan, heat the milk over medium heat until steaming but not boiling. Froth the milk using a frother or whisk.
- Add the cinnamon dolce syrup into the coffee and stir to combine. Pour the frothed milk over the coffee. Top with whipped cream if desired.
- Serve the eggs with hash browns, bacon, toast, melon balls, and and cinnamon dolce latte.
Nutrition
Calories: 881kcalCarbohydrates: 95gProtein: 30gFat: 43gSaturated Fat: 19gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 397mgSodium: 734mgPotassium: 2326mgFiber: 8gSugar: 16gVitamin A: 8972IUVitamin C: 54mgCalcium: 186mgIron: 7mg
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