Gordon Ramsay isn't messing around in the kitchen. Whether he's critiquing gross plates on Twitter, instructing a random amateur along with him, or cooking up Burmese pythons, he brings his A-game to the table. What's different about Gordon Ramsay, though, is that most of his hacks in the kitchen are just as applicable to our own. His small shortcuts, which appear in almost every video, are easy to replicate and remember when you're whipping up a dish. Or, in this case, a truly American breakfast.
One might wonder what unique spins a Brit could bring to the hearty American breakfast, but if you know Gordon Ramsay, you just know it'll be delicious. In fact, he even admits at the end: "The best breakfasts in the world are always in America." Check it out.
It really does seem that easy. While this version is more condensed than the typical spread-out plate for breakfast, those eggs baked atop hashbrowns and onions look so yummy.
Here are some of the tips hidden in this video so you can make it at home!
1. Start with waxy potatoes.
Potato varieties like Red Bliss or New Potatoes are known as waxy because they have a low starch content. The flesh of the potato holds its shape during cooking, which makes sense when you see the next tip.
2. Grate your potatoes and onions.
Sure, you could finely dice each by hand, but the box grater is much easier and saves you time. Simply grate and toss straight into a bowl.
3. Squeeze excess liquid.
For a crisp that doesn't turn soggy, removing the excess liquid from the potatoes and onions together is important so the final product is golden brown and crisp, not watery.
4. Don't be afraid of oil.
A good glug, in this case, means about two to three tablespoons of olive oil. It can be easy to skimp on oil, especially because we know it's not the best for us. However, cooking oil is one of the most important steps to making something easy, fast, and delicious. Pour appropriately.
The oil in a hot skillet for this recipe in particular creates a firm base for the rest of the breakfast because it seals together the potatoes and onions. Oil also allows the hashbrowns to release easily when you flip the skillet.
5. Glaze your bacon.
The brown sugar caramelizes on the bacon and the resulting glaze is just sweet enough. To add some more zing, add a dash of chili powder. That's our little secret.