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Bloody Mary Spice Roasted Potato Bowl

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Potato Type: Russet
Prep Method: Baked

Dish

Breakfast/BrunchMain Dish

Prep Time

30 Mins

Cook Time

30 Mins

Serving

Serves 6

Ingredients

+

Bloody Mary Spiced Potatoes

  • 2.25 lbs. (~1kg) Diced Frozen Potatoes (Fresh Potatoes can be subbed)
  • 2 tablespoons (5g) Sea Salt
  • ½ tablespoon (3g) Onion Powder
  • ½ tablespoon (3g) Granulated Garlic
  • 2 teaspoons (2g) Dried Dill
  • 2 teaspoons (4g) Celery Seed
  • 1 tablespoon (4g) Chili Powder
  • 2 teaspoons (1.5g) Cayenne Pepper
  • 2 teaspoons (2g) Ground Coriander
  • ½ tablespoon (1g) Black Pepper
  • 2 teaspoons (2g) Powdered Wasabi
  • 2 teaspoons (1.5g) Citric Acid (Chili Lime Salt can be subbed such as Tajin) *Optional*
  • 2 tablespoons (30ml) Rendered Duck Fat *optional*
+

Quick Pickled Celery

  • 12 ounces (340g) Celery, thinly sliced on a bias
  • 1 tablespoon (2g) Sea Salt
  • 1 tablespoon (2g) Sugar
  • 3 tablespoons (45ml) Rice Wine Vinegar
+

Maple Candied Bacon

  • 10 ounces (285g) Bacon
  • 3 tablespoons (45ml) Maple Syrup
+

Eggs

  • 1 tablespoon (14.5g) Unsalted Butter
  • 6 each Large Eggs
+

Garnishes

  • ½ cup (52g) Canned Jalapenos, drained
  • ¼ cup (12g) Chives, cut into ½ inch pieces)
  • ¼ cup (12g) Celery Leaves, picked

Preparation

Bloody Mary Spiced Potatoes Preparation

  1. Either fry them in a 375 °F (190 °C) fryer according to the manufacture’s specifications or bake on a foil-lined sheet pan for 25-30 minutes or until crispy.
  2. While the potatoes are cooking, make the spice mix by combining the salt, onion powder, granulated garlic, dill, celery seed, chili powder, cayenne, coriander, black pepper, wasabi, and citric acid if using together in a medium bowl.
  3. When the potatoes are done, place them into a large bowl, drizzle them with the rendered duck fat (if using) and season them with the spice blend. Keep the potatoes warm until ready to use.

Quick Pickled Celery Preparation

  1. The celery can be made up to a day in advance, it comes together quickly though, and part of its deliciousness is the crunchy texture. To make the celery, combine the celery in a medium bowl together with the salt and sugar, allow it to sit for about 10 minutes.
  2. Gently rinse the celery off with cold water and allow it to drain. Place it back in the bowl and add the vinegar. Toss to combine and let sit for about 10 minutes in the cooler before using.

Maple Candied Bacon

  1. Arrange the bacon on a sheet pan lined with aluminum foil.
  2. Brush the bacon with the maple syrup generously and place it into a 375 °F (190 C°) oven for 20-25 minutes, or until the bacon is rendered and the maple sugar has caramelized on it.
  3. Allow the bacon to cool slightly before dicing it into ½ inch pieces.

Egg Preparation

  1. Heat the butter in a pan or on a griddle. Cook the eggs over medium-low heat or until the whites are firm and the yolk is still runny (about 4-5 minutes).

To Plate

  1. Arrange a base of the crispy potatoes in a serving bowl, top the potatoes with some of the maple candied bacon. Top the dish with the fried egg and garnish with the pickled celery, jalapenos, celery leaves, chives, and an extra sprinkling of the spice mix. Enjoy!

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Nutrition Facts Per Serving

Calories

580

Fat

32g

Sodium

1450mg

Cholesterol

185g

Vitamin C

16mg

Carbohydrates

53g

Fiber

6g

Protein

17g

Potassium

1221mg

Sugar

12g

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