Idaho® Potato Breakfast Pizza with Bacon, Rosemary and Smoked Gouda
This recipe has been provided to AEB as is by the Idaho Potato Commission
Recipe provided by Andy Husbands Tremont Boston, MA
Yield: 1 servings
Ingredients
- 1 Gyro 'wrap' (Sysco will have this)
- 1/4 cup diced Idaho red potatoes, deep fried until golden brown
- 1/4 cup slab bacon diced, roasted until golden brown
- 1/4 cup shredded smoked Gouda
- 2 teaspoons fresh rosemary minced
- 2 eggs, cracked
- To taste salt and pepper
- 1 tablespoon chives for garnish, minced
Directions
- Place the gyro bread on a greased sheet pan.
- Sprinkle the bacon and potatoes about 1/2 inches from the edge in a circle to form a ring with a hole in it.
- Sprinkle the cheese evenly, slide the eggs in the center and season well with salt and pepper.
- Place under broiler until eggs are desired doneness, garnish with chives and serve immediately.
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THE CULINARY INSTITUTE OF AMERICA FEATURED RECIPE
