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. (I have included affiliate links to products I love. As an Amazon Associate, I earn from qualifying purchases.)
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 the frozen hash browns do. I do have to say this makes the perfect breakfast for the day after sporting events. 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.
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Homemade Potato Breakfast Bake Recipe Ingredients
Kirkland Signature Organic Extra Virgin Olive Oil 2L (2QT 3.6 fl. oz)Trader Joe’s Himalayan Pink Salt Crystals with Built in GrinderKirkland 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.
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.
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 the handles are handy to bake in.
Pyrex Easy Grab 3-Quart Oblong Baking Dish
As your hash browns are done start to place them in your baking dish.
Preheat the oven to 350 degrees
When you are done browning 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.
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 for about 25-35 minutes until the egg is completely cooked and the cheese has melted.
What breakfast do you make for a crowd?
Homemade Potato Breakfast Bake
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 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.
Wowza, this looks delicious. Worth all that grating of potatoes !
This looks great. Any way to do this on an open fire? 30 family members camp and would love this.
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!