The Chronicles of Home

  • Home
  • Shop
  • About
  • The Projects
    • Decorating
    • Home Improvement
    • Furniture Plans
    • Organizing
  • The Recipes
    • Breakfast
    • Appetizers and Drinks
    • Sides and Salads
    • Main Course
    • Desserts
  • The House
  • Contact
  • Disclosure & Privacy Policy


Bacon, Eggs, and Potatoes with Celery Pesto

by Jennifer

My mom made this breakfast dish on Easter morning a few weeks ago and it was fantastically delicious.  I’ve since made it for dinner and it has earned a permanent spot in my breakfast and breakfast-for-dinner rotation.

Bacon, potatoes, and eggs served together is nothing new but the celery pesto elevates this to gourmet status.  I used the shredding attachment on my food processor, which made very quick work of shredding the potatoes, though a box grater would work just fine too.

The dish looks beautiful all layered up and the tastes and textures of the layers are simply perfect together.  Fresh and nutty pesto, salty bacon, a crispy potato pancake, and a crowning egg with that gorgeous yellow yolk silkily drizzling down the side.  So good.

Bacon, Eggs, and Potatoes with Celery Pesto – serves 4
Ingredients
4 medium Yukon Gold potatoes
1/4 c. yellow onion, diced
2 egg whites, lightly beaten
3 tbsp. flour
salt and pepper
olive oil for cooking potatoes and eggs
2 celery ribs
1/2 c. celery leaves
1/4 c. toasted walnuts
1/2. c. parsley
1 small garlic clove
1/4 c. extra-virgin olive oil
2 tbsp. parmesan cheese
8 slices of bacon, cooked
4 eggs

For the potatoes, shred using the shredding attachment of a food processor or by hand with a box grater.  Place all the potatoes into a kitchen towel and squeeze excess moisture.  Put potatoes in a medium bowl and add the onion, egg whites, and flour.  Season with salt and pepper and stir to combine.

Pour olive oil about 1/4″ deep in a frying pan.  Heat over medium high heat.  Spoon potato mixture into four pancakes and fry until golden.  Flip and fry the other side until golden.

While the potatoes are cooking, put celery ribs, celery leaves, walnuts, parsley, garlic, 1/4 c. olive oil, and parmesan in a blender.  Process until pureed but still chunky.  Season with salt and pepper.

Heat 1 tbsp. olive oil in a nonstick frying pan over medium heat.  Crack eggs into the pan and cook until whites are set, them flip and remove from heat.

To serve, spoon celery pesto on plates and top with a potato pancake, egg, and 2 slices of bacon.

Click here for a printable recipe.
Adapted from “Stirring the Pot” by Tyler Florence


Filed Under: Breakfast

« Haven?
What I’ve Been Up To »







Meet Jen

I'm a design and DIY lover, decorator, modern home-maker, foodie, fashion enthusiast, and jill-of-all-trades when it comes to home improvement. I'm slowly but surely adding classic-contemporary style to my early 90's colonial home one inch at a time and I'm taking you along for the ride.

It's often messy - there are usually project remnants and toys strewn about - but the making of a home isn't always tidy work and I love showing you how you can make and style and organize your way to a home and a life you love!

Search the Chronicles of Home







AS SEEN IN







Copyright © 2023 · The Chronicles of Home · Privacy Policy

Copyright © 2023 · Foodie Pro Theme on Genesis Framework · WordPress · Log in