MacKenzie Posted July 1, 2016 Report Share Posted July 1, 2016 (edited) Up early and started the KK smoking first thing. Did my chores then start a special breakfast - a potato breakfast pizza. Made the pizza shape using previously SV sliced potatoes and sprinkled on a little cheese, oops I need a pix. Added more topping, more cheese, poblano pepper, tomato, sliced Hakurei turnip, cooked bacon and mushrooms and some basil and oregano. Loaded. Grill is ready, running around 475F. Baked for 5 mins. then added the eggs. Baked an additional 5 mins after the eggs went on. Done and ready to plate. Plated. I would do this again and I could have added some cooked sausage but I want the sausage for lunch. Happy Canada Day Everyone.:) Edited July 1, 2016 by MacKenzie 3 Quote Link to comment Share on other sites More sharing options...
Shuley Posted July 1, 2016 Report Share Posted July 1, 2016 That looks like a superb breakfast. Quote Link to comment Share on other sites More sharing options...
ckreef Posted July 1, 2016 Report Share Posted July 1, 2016 That's a really kewl idea. Great breakfast. Reef's Bistro Quote Link to comment Share on other sites More sharing options...
tony b Posted July 1, 2016 Report Share Posted July 1, 2016 Another crazy good idea from MacKenzie! Rocked it! Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted July 1, 2016 Report Share Posted July 1, 2016 @MacKenzie - Ma'am, you never cease to amaze me. You are one very creative mind and it just leave me agog. That is one of the most innovative cooks i've seen. Who would have thought of potatoes as a base for breakfast pizza? NO THIS COWBOY! Wow! Kudos seems so inadequate but it will have to do. I"m running out of superlatives. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 1, 2016 Author Report Share Posted July 1, 2016 (edited) Thanks everyone. I'm going to do this again. I think it is important to use SV potatoes, they have a different texture , a little more firm, they seemed to want to stay as they were cut. Another reason SK needs a Sous vide circulator.:) Edited July 1, 2016 by MacKenzie 3 Quote Link to comment Share on other sites More sharing options...
tony b Posted July 2, 2016 Report Share Posted July 2, 2016 I assume the SV was "standard" - 183F for 30 minutes? Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 2, 2016 Author Report Share Posted July 2, 2016 No, I did them at 185F but could have used 183F for 75mins to ? until done. Sprinkled them with pepper, granulated garlic, cayenne pepper and put a tablespoon of vinegar in the bag. I do them until I can squeeze them and feel that they are soft. Quote Link to comment Share on other sites More sharing options...
tony b Posted July 2, 2016 Report Share Posted July 2, 2016 I just guessed, as that's what I used to do my frites the other night. Didn't want them fully cooked. Was thinking that you were doing the same - sort of par-cooked. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 2, 2016 Author Report Share Posted July 2, 2016 No, these potatoes are fully cooked, just like they would be for potato salad but these are discs not diced. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted July 2, 2016 Report Share Posted July 2, 2016 Potatoe breakfast pizza great idea turned out great Outback Kamado Bar and Grill♨ Quote Link to comment Share on other sites More sharing options...
tinyfish Posted July 2, 2016 Report Share Posted July 2, 2016 +1 for what Ken said, you are so creative MacKenzie. That is a fabulous idea. Quote Link to comment Share on other sites More sharing options...
