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Bobby Flay's Hash Brown and Mushroom Quesadilla

Chef Bobby Flay's brunch dish: Hashbrown and mushroom quesadilla with fried egg and salsa
Patty Lee / TODAY

Chef notes

Forget everything you know about the typical breakfast sandwich. It’s time for an "egg-cellent" alternative everyone will devour.


For the Mushrooms
  • 1 pound cremini mushrooms, sliced
  • canola oil, for drizzling
  • kosher salt and freshly ground black pepper, to taste
  • chipotle peppers in adobo, pureed
  • fresh cilantro leaves, chopped
For the Hash Browns
  • 2 large Idaho potatoes, scrubbed
  • kosher salt and freshly ground black pepper, to taste
  • 1/4 cup canola oil, divided
  • 2 Spanish onions, halved and thinly sliced
  • 1 poblano chile, finely diced
  • 1 tablespoon ancho chile powder
  • 1 teaspoon paprika
For the Fried Eggs
  • 4 tablespoons unsalted butter
  • 4 large eggs
  • kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons finely chopped fresh chives
For the Tomato Relish
  • 2 ripe beefsteak tomatoes or 4 ripe plum tomatoes, diced
  • 1/2 red onion, halved and thinly sliced
  • 1 jalapeno, finely diced
  • 3 tablespoons finely chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 2 tablespoon olive oil
  • 2 teaspoons honey, if needed
  • kosher salt and freshly ground black pepper, to taste
For the Quesadillas
  • 12 (6-inch) flour tortillas
  • cups grated Monterey Jack cheese
  • cups cup grated white sharp cheddar cheese
  • 3 tablespoons canola oil
  • 1 teaspoon ancho chile powder
  • Finely chopped chives


Heat oil in large pan over high heat until it shimmers. Add mushrooms and cook until golden brown, season with salt, pepper and a few teaspoons of chipotle in adobo. Stir in cilantro. Set aside.

Place potatoes in a medium pot of cold, salted water, bring to a boil and cook about 15 to 20 minutes. Drain, let cool slightly, peel and grate ousing large holes on the grater.

Heat 2 tablespoons oil in a large saute pan over medium heat and add the onions, season with salt and pepper and cook until golden brown and caramelized, stirring occasionally. Add the poblano and cook for 2 minutes, or until just soft.

Heat the remaining 2 tablespoons oil in a large cast iron pan over high heat, add the potatoes and cook until golden brown and crisp. Stir in the onions, poblano chile, ancho chile powder, paprika, and salt and pepper and cook until just warmed through.

For fried eggs:

Heat the butter in a large nonstick saute pan until it begins to shimmer. Crack eggs into pan,  Season with salt and pepper and cook until the white has set and the yolk is slightly firm, carefully flip over and continue cooking for another 30 seconds.

For salsa:

Combine the diced tomatoes, red onion, jalapeno, cilantro, lime juice, olive oil, honey, salt, and black pepper in a bowl and let sit at room temperature for at least 15 minutes before serving.

For quesadilla:

Preheat the oven to 425 degrees F. Place 8 tortillas on a work surface. Divide the hash browns, mushrooms and cheese among the tortillas. Stack 4 of the topped tortillas on top of the remaining topped ones to create 4 double stacks. Top each stack with one of the remaining 4 tortillas.  Brush the tops with a little oil and sprinkle with the ancho powder. 


Transfer the quesadillas to a large baking sheet and bake in the oven until golden brown and cheese has melted, approximately 8 to 10 minutes. Remove from the oven, and cut each quesadilla into quarters. Top with a fried egg and garnish with chives.