Bacon & Cheddar Grit Cakes with Shrimp and Hash

Hipster Breakfast

Breakfast and Beyond

Breakfast is a fast growing food trend full of opportunity. A myriad of customers want a breakfast dish that goes beyond eggs and bacon. From savory to sweet, a creative breakfast menu can be enjoyed all day long.

Incorporate trending flavors and ingredients into your breakfast dishes. Consider barbecue, avocado, matcha, and more as used in our Hipster Breakfast array seen above!

A unique take on a classic, this bourbon-glazed bacon and cheddar grits cake is a great place to start. Set it on a base of sweet-potato hash and top with barbecue shrimp!

 

Grit rounds and shrimp

Looking for more inspiration? Check out the other three courses in our Hipster Breakfast meal!

Maple-Bourbon Bacon & Cheddar Grit Cakes w/ BBQ Shrimp and Hash
Maple-Bourbon Bacon & Cheddar Grit Cakes with BBQ Shrimp and Roasted Sweet Potato, Corn & Shishito Chile Hash
Servings
4
Servings
4
Maple-Bourbon Bacon & Cheddar Grit Cakes w/ BBQ Shrimp and Hash
Maple-Bourbon Bacon & Cheddar Grit Cakes with BBQ Shrimp and Roasted Sweet Potato, Corn & Shishito Chile Hash
Servings
4
Servings
4
Ingredients
Maple-Bourbon Bacon
Roasted Sweet Potato, Corn, and Shishito Chile Hash
Servings:
Units:
Instructions
For the Maple-Bourbon Bacon
  1. Place bacon in a single layer on a parchment-lined sheet tray. Bake in 400°F oven for 22 minutes or until bacon begins to brown.
  2. In a saucepan, combine the syrup and whiskey; bring to a boil. Reduce heat and simmer 15 minutes, stirring occasionally.
  3. Brush both sides of bacon with syrup; bake 5 minutes longer or to desired doneness. Cool and crumble. Reserve leftover syrup. Yield: 1½ cups.
For the Cheddar Grit Cakes
  1. Line half sheet tray with plastic wrap; set aside. In a saucepot, heat garlic, milk and 2 teaspoons butter over medium heat; bring to simmer. Slowly whisk in grits until thick; 3 minutes.
  2. Remove from heat; whisk in cheese, chives, salt, pepper, cayenne and Maple-Bourbon Bacon. Pour mixture onto prepared sheet tray; cool.
  3. Using a circle cutter, cut the cake into rounds. In a bowl, whisk flour and cornmeal; dredge grit cakes in mixture
  4. Heat sauté pan over medium-high heat; add remaining 2 tablespoons butter. In small batches, cook grit cakes 3 minutes per side or until golden brown. Yield: 16 cakes.
For the Roasted Sweet Potato, Corn and Shishito Chile Hash
  1. In a bowl, add potato, 1 tablespoon oil, ½ teaspoon salt and ¼ teaspoon pepper; toss to combine.
  2. Evenly spread on parchment-lined sheet tray; roast in a 350°F oven for 20 minutes.
  3. In same bowl, add chiles, onion, corn, remaining 1 tablespoon oil, ½ teaspoon salt and ¼ teaspoon black pepper; toss to combine. Pour onto sheet tray with potatoes; roast 10 minutes or until vegetables are tender. Yield: 2½ cups.
For the BBQ Shrimp
  1. In a sauté pan, heat oil over medium heat. Add shrimp and cook 2 minutes; turn over and cook 2 minutes or until shrimp turn almost opaque throughout.
  2. In a bowl, add shrimp, reserved syrup and barbeque sauce; toss to combine. Yield: 21-25 shrimp
To Serve
  1. Place grit cake on desired serving plate, top with ½ cup hash and 3 shrimp.

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