6


4
2
8
25g


6
1
95g
100g






1.5

2.(1)

3.

4.

5.10cm(4)1/6

6.(4)(1)20

7.190

8.(6)19035-45

9.

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(English Recipe)

Breakfast Bombs
Servings: 6

INGREDIENTS
4 slices of bacon, roughly chopped
2 cloves garlic, minced
9 large eggs, divided
cup chopped scallions
Salt, to taste
Pepper, to taste
6 yellow potatoes, peeled, grated, excess moisture squeezed out
cup all-purpose flour
1 cup shredded cheddar cheese, divided
1 beaten egg
Chopped fresh parsley, for garnish
Ketchup, for serving

PREPARATION
1. In a large skillet over medium-high heat, cook the bacon until crispy, 4-6 minutes. Remove the bacon from the pan and drain on a paper towel-lined plate.
2. In the same pan, add the garlic. Cook over low heat for about 30 seconds, or until it starts to brown. In a medium bowl, beat 8 eggs and add to the pan, along with the scallions, salt, and pepper. Scramble the eggs until mostly set but still a little wet, about 3 minutes. Remove the pan from the heat.
3. Peel the potatoes and grate on the large holes of a box grater onto a clean kitchen towel set over a bowl. Wring out any excess liquid.
4. Transfer the shredded potatoes to a clean, large bowl and add the remaining egg, the flour, and cup cheddar cheese, and season with salt and pepper. Mix to combine.
5. Line a 4-inch diameter bowl with plastic wrap.
6. Place cup of the grated potato mixture in the bowl. Use the back of a spoon to smooth the potatoes against the sides of the bowl in an even layer, creating a divot in the center. Fill the well with a bit of cheddar cheese, a spoonful of scrambled eggs, a bit of bacon, and top with another sprinkle of cheese. Pick up the sides of the plastic wrap, twisting to create a sealed ball. Repeat with the remaining ingredients.
7. Chill the potato balls for 20 minutes.
8. Preheat the oven to 375F (190C). Line a baking sheet with foil and grease with nonstick cooking spray.
9. Unwrap the balls, place them on the prepared baking sheet, and brush with egg wash. Bake for 35-45 minutes, or until the potatoes are crispy and brown.
10. Sprinkle with parsley and serve with ketchup on the side.
11. Enjoy!