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January 1, 2020 · 3 Comments

Homemade Potato Breakfast Bake Recipe

Recipes in the Kitchen
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This Homemade Potato Breakfast Bake Recipe is a hangover curer!! Now I know what you are thinking, dude you grill you’re not a baker.  But let’s face it sometimes breakfast is just cooked in the house.  Now I do love to make sure I put my own manly twist on most Suzy-homemaker recipes, cause let’s face I like my love a lot of meat in my food.  

Homemade Potato Bake In casserole pan

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Plus there are times that breakfast for dinner (or brinner) is just the perfect way to end the day.  Now there are times when you could use frozen shredded hash browns but I like to use fresh potatoes as they tend to crisp a lot better than frozen hash browns do. 

I do have to say this makes the perfect breakfast for the day after sporting events or heavy drinking  I love to host tailgating events and often have buddies that crash at my place.  As a good host, I gotta feed them the next morning. 

Homemade Potato Breakfast Bake Recipe Ingredients

  • Big Potatoes– I used large baking potatoes, but any type of potato you can shred will work.
  • Olive Oil
  • Salt
  • Pepper
  • Eggs
  • Bacon
  • Pepperoni
  • Mexican Shredded Cheese

Kirkland Signature Organic Extra Virgin Olive Oil 2L (2QT 3.6 fl. oz)Kirkland Signature Organic Extra Virgin Olive Oil 2L (2QT 3.6 fl. oz)Trader Joe's Himalayan Pink Salt Crystals with Built in GrinderTrader Joe’s Himalayan Pink Salt Crystals with Built in GrinderKirkland Signature Tellicherry Black Pepper Grinder, 6.3 OunceKirkland Signature Tellicherry Black Pepper Grinder, 6.3 Ounce

How To Make Homemade Potato Breakfast Bake:

Wash your potatoes off and peel them.  

Shred your potatoes into strings. You can use a cheese grater or food processor to shred the potatoes.

Next, place your shredded potatoes onto paper towels.

 You do need to allow them some time to dry, this gets the excess moisture out of them from being washed.  You can also press down on them with another paper towel to get out the excess water faster.  The extra step isn’t necessary unless you are on a time crunch.

Shredded Homemade Hashbrowns In Fry Pan

In a big skillet fry pan, warm up some olive oil.  

Start to brown your hash browns. I do mine in small batches rather than all at once.  

Salt and pepper to states as you are browning.

Cooked hashbrowns In Casserole Pan

Preheat the oven to 350 degrees

Spray your 9X13 pan with a nonstick spray. I personally prefer to use Pyrex glass pans.  In my experience, everything seems to turn out amazing in them. The ones with handles are handy to bake in, and the lids make storage easy.

As your hash browns are done start to place them in your baking dish.

Bowl Of Browned Meat For Breakfast Potato Bake

When you have browned the hashbrowns you need to start to cook up your bacon in the pan.  At this time also warm up any of your other meats.  As your meat is done layer them on top of the cooked hash browns.

Eggs For Homemade Potato Breakfast Bake Beaten In A Pyrex Measuring Glass

In a bowl beat together the dozen of eggs so all the yolks are broken.

Pour the eggs over the meat and potatoes in the baking dishes.

Baked Homemade Potato Breakfast Bake In The Oven

Top with cheese and bake for about 25-35 minutes until the egg is completely cooked and the cheese has melted.

Baked Homemade Potato Breakfast Bake On Stove

What breakfast do you make for a crowd?

Other Amazing Breakfast To Check Out

  • Leftover Prime Rib Breakfast Hash– Take leftover smoked prime rib to make this amazing Blackstone breakfast hash.
  • Blackstone Pancakes– Use your blackstone to make a large batch of pancakes, to feed a crowd or to meal prep for the week!
  • Breakfast Hash– Use your blackstone griddle to make this amazing breakfast with potatoes, eggs, cheese, and sausage in no time.
Homemade Potato Bake In casserole pan

Homemade Potato Breakfast Bake

Guy Who Grills
This easy Homemade Potato Breakfast Bake is the perfect filling breakfast! Homemade hashbrowns with a lot of meat, eggs, and cheese is perfect for it.
No ratings yet
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins
Course Breakfast
Cuisine American
Servings 12 Servings

Equipment

  • 9X13 Pyrex
  • Cheese Grater
  • Over Sink Strainer

Ingredients
  

  • 4 Big Potatoes
  • Olive Oil
  • Salt
  • Pepper
  • 12 Eggs
  • Bacon
  • Pepperoni
  • Mexican Shredded Cheese

Instructions
 

  • Wash your potatoes off and peel them.  
  • Shred your potatoes into strings. You can use a cheese grater or food processor to shred the potatoes.
  • Place your shredded potatoes on paper towels.  You need to allow them some time to dry and get the excess moisture out of them from being washed.  We also pressed down with another paper towel to get out the excess water faster, we were starving so anything to help the process along.
  • In a big skillet fry pan, warm up some olive oil.  Start to brown your hash browns, I do mine in small batches rather than a large batch all at once.  Salt and pepper to states as you are browning.
  • Spray 9X13 pan with a nonstick spray
  • As your hash browns are done start to place them in your baking dish
  • Preheat oven to 350 degrees
  • Once you are done browning the hashbrowns start to cook up your bacon in the pan and also warm up any of your other meats.  As your meat is done layer them on top of the cooked hash browns.
  • In a bowl beat together the dozen of eggs so all the yolks are broken
  • Pour the eggs over the meat and potatoes in the baking dishes
  • Top with cheese and bake about 25-35 minutes until egg is completely cooked and the cheese has melted.
Keyword baked potato, breakfast, casserole, hashbrown, homemade
Tried this recipe?Let us know how it was!
Homemade Potato Breakfast Bake Recipe
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Reader Interactions

Comments

  1. Julie says

    March 22, 2020 at 9:35 am

    Wowza, this looks delicious. Worth all that grating of potatoes !

    Reply
  2. Rita says

    March 27, 2021 at 2:20 am

    This looks great. Any way to do this on an open fire? 30 family members camp and would love this.

    Reply
  3. touchedpainter says

    January 7, 2022 at 10:38 pm

    This looks awesome. I will be making this tomorrow morning. FYI (I never peel any veggies: potato, carrot, squash, beet. When you throw away the outside skin you are throwing away 65% to 80% of the total nutrition in that veggie. Tough skins I leave in the store; and I grow most of my own veggies anyway. Squashes I roast low and slow to soften the tasty skins). I prefer slightly chunkier potatoes, and I will be adding minced garlic, red sweet peppers, mini-diced onions, and a little sausage. I have a little, fine chopped broccoli and other fine chopped cruciferous veggies to sparingly sprinkle in. Thank you for this recipe. I will be mostly cooking in oven, microwave, and air-fryer oven. I do have 3 different sizes of the glass pans you showed, and I totally agree with you and highly recommend, also. I am alone so will be making a smaller batch, and the leftovers should be even tastier. Thank you and Happy New Year!

    Reply

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