A Special Make-A-Wish Episode of BHC and it's BFD... Brunch for Days!
Brunch hard when you entertain family and friends again!
Forget the frozen hashbrowns, the tubed cinnamon rolls and the pancake powder mixes.
Brunch for Days
Potato Hash (serves 4) topped with Egg
3 medium potatoes (Red or Yukon Gold) peeled
1 large carrot (can sub with sweet potato or beet for color) peeled
1 TBSP butter
Eggs (at room temp)
1 tsp salt
1 lb thick cut bacon
Foil for pan
For rolls 1lb pizza dough (make fresh or store bought, at room temp)
4 TBSP butter (melted) plus butter to grease pan
2 tsp ground cinnamon
1/3 cup white sugar
4 TSP butter (room temp)
2 cups powdered sugar
1 tsp vanilla extract
6 TBSP hot water
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons butter (melted)
1 large egg
1 tablespoon vegetable oil (to oil pan/griddle)
2 cups frozen berries
Zest ½ of a medium orange
Juice from the entire medium orange
¼ cup white sugar (can sub honey)
Peel and grate potatoes/carrot into a bowl. Add a teaspoon of salt and mix. Place on doubled up paper towel in bowl and place in refrigerator for 1 hour. After the hour, lift paper towel with contents still on top and place in colander/strainer. Apply moderate pressure with palm of one hand to extract excess moisture (about 1/2 cup total).
Heat skilled to medium high and add 2-3 TBSP vegetable oil to pan. Once oil hot, add hash mixture and cook for 3-4 minutes on first side before mixing in pan. Goal is to achieve a crunchy golden brown to approx 25-30% of the hash. Total cook time about 6-8 minutes.
Keep eggs cold in refrigerator until water is ready.
Heat medium sauce pan filled about 50% with water. Once near boil, turn down to a vigorous simmer and add 1 tsp of salt and 1 TBSP vinegar. Gently crack egg into small ramekin or dipping bowl. Swirl water into whirlpool and with edge of bowl touching center of water, pour egg into water. Cook time will be about 4 minutes for a nice runny poach. Simmering bubbles under egg will release around 3 minutes floating the egg. Allow the extra minute to set the white fully before using slotted spoon to remove. Place spoon on paper towel to drain excess water. Place hash on plate and top with egg. (Garnish with minced chive or sliced green onion).
Bring dough to room temp before working. Preheat oven to 375. Roll dough on floured surface until approx 12x16 rectangle. Pour melted butter on dough and spread to edges. Mix granulated sugar and cinnamon in a bowl and sift onto the dough evenly. Go to the edges. Begin rolling from closest to you and go outward. Use your thumbs to start with a 3/4 inch edge, then continue to roll until it's all the way to the far edge. Keep seam side down. Trim outer edges (about 1/2 inch from each) then cut roll into 12 pieces. Butter cupcake/muffin tin the place pieces down with swirl facing up. Rest on counter to allow dough to rise (15-20 min).
Place bacon on baking rack of foiled baking sheet or directly on foil in baking sheet. Racked bacon will cook slower but more evenly.
Place cinnamon rolls and bacon in over and set timer for 15 minutes. Check rolls for light browning on edges and remove when there. Cooling while in pan will allow for a little more cooking. Remove bacon just below desired level since it will cook a little as it cools.
Mix powdered sugar, vanilla, butter and half of your hot water in a bowl. Mix until incorporated. Add water 1/2 TBSP at a time so as not to over thin the glaze. Thicker is better.
Place cinnamon rolls on plate and drizzle glaze. Reserve some glaze for added drizzle when served if desired.
If you are making all of these items, pancake mix needs to be made before cinnamon rolls.
Place water and frozen fruit in medium saucepan and heat. Add sugar when simmering. Add zest and juice from orange at this time and simmer at medium. Allow to cook for 20 or more minutes. You can move to low simmer on stove to keep warm while you prepare pancakes.
Mix dry ingredients then add wet ingredients. Stir and fold but not over-mix. Some lumps at this point are expected and normal. Put aside and do not touch for 20 minutes. Heat and grease skillet/pan with oil at medium high heat. Wipe excess oil off with paper towel. Pour 4" pancakes with room to expand. Adjust temp up if middle of pancake not bubbling within 2 minutes. Flip when sides set and middle is covered in bubbles. Once all pancakes are done, stack and place in pan with foil covering into over at 200 degrees to hold as needed.
Stack 2-3 pancakes and top with generous scoop of fruit topping.
The thrill and honor of presenting this for Make-A-Wish was an extreme honor as a homecook and as a Wish Dad. Please support their efforts by donating at NC.WIsh.org or visit the website of your local Wish office.
Here's the video. Be sure to like, comment and SUBSCRIBE.