Home Recipes Beer-Battered Baked Potatoes with Buttered Shallots and Bacon Scramble

Beer-Battered Baked Potatoes with Buttered Shallots and Bacon Scramble

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Central Park Boathouse executive chef Anthony Walton began cooking beer-inspired dishes in 1989; for this breakfast dish, he chose Blue Point Pale Ale, but suggests substituting it with Bass if Blue Point isn’t sold in your neck of the woods.

Makes: 2

Ingredients:
  • Beer-batter Baked Potatoes:
  • 4 large potatoes
  • 11⁄2 cup flour
  • 1 cup corn flake crumbs
  • 4 cups corn oil (for frying)
  • 1 bottle Blue Point Pale Ale
  • 1 egg
  • salt and pepper to taste
  • malt vinegar to taste
  • ---
  • Bacon Scramble:
  • 3 eggs, whipped
  • 1 shallot, minced
  • 2 pieces crispy cooked bacon, chopped
  • 11⁄2 teaspoons unsalted butter
  • 1⁄4 teaspoon olive oil
  • black pepper to taste

Instructions:

Beer Batter Baked Potatoes:

• Separate egg white and set aside. Blend yolk, flour, ale, salt and pepper with a mixer. Beat egg white until stiff and fold into batter. Let stand 1 hour.

• Bake potatoes at 350 degrees Fahrenheit until tender and let cool. When cool, slice potatoes into discs.

• Preheat oven to 325 degrees. In a large stockpot on high heat, add corn oil.

• Dip the sliced potatoes in beer batter, roll in corn flakes and deep-fry until golden brown.

• Lay potatoes on a cooling rack and bake 5 to 8 minutes.


Bacon Scramble:

• Melt butter and oil in a sauté pan on medium heat. Add shallot and stir until soft.

• Add the eggs and gently stir with a wooden spoon. When eggs are nearly cooked through, add chopped bacon and black pepper to taste.

• Combine eggs and potatoes on a plate and season with malt vinegar to taste.


 

Choose a American Pale Ale for this recipe

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