This Bacon and Hash Browns Breakfast Bread recipe was sponsored by Simply Potatoes®. All opinions are 100% mine.
Also, be sure to enter our giveaway for a Le Creuset Heritage Stoneware Oval Gratin 9.5” in White (retail value $50.). See below for details!
My husband Jack and I both come from large families, and our house has become THE gathering place for our family get-togethers. (I think that’s to be expected when you write a food blog… 🙂 ) In addition to hosting holiday dinner for anywhere from twelve to twenty-six (or more) people, we also have overnight guests who need to be fed too!
So planning (and prepping) ahead is key – and this Bacon and Hash Browns Breakfast Bread is a delicious, make-ahead bread that can be served at breakfast to your holiday guests, or even alongside salad or soup for lunch.
This hearty Bacon and Hash Browns Breakfast Bread is loaded with Simply Potatoes Hash Browns, al fresco all natural chicken bacon, shredded cheddar cheese, plus diced scallions, red and green bell peppers and a little bit of minced jalapeno for some spicy heat! This recipe makes two delicious loaves – so you’ll have enough Bacon and Hash Browns Breakfast Bread on hand to feed a hungry crowd all weekend long!
Simply Potatoes is a major time saver for us around the holidays. It comes in several versatile varieties of cuts including diced, slices and wedges, mashed potatoes, plus the hash browns we used in today’s recipe. All Simply Potatoes are fresh, never frozen potatoes made with real ingredients. No peeling, shredding, or cutting is required – just open the package and cook in your favorite holiday side dish recipe.
They taste just as delicious as potatoes you peel and cut yourself, but without all of the work – and it is so great to save some time when you’re cooking a big holiday meal!
al fresco all natural offers more than 30 flavorful and healthy chicken products ranging from dinner and breakfast sausage to meatballs, chicken burgers and the chicken bacon we used in our recipe. All of al fresco products have at least 50% less fat than traditional pork and beef products, are 100% all natural and delicious with no artificial ingredients, no preservatives, no nitrates or nitrites, no MSG and gluten free.
You’ll find Simply Potatoes and al fresco products in the refrigerated section at your local supermarket, and it’s easy to always keep some on hand.
For more information about al fresco, click here.
Our friends at Simply Potatoes are giving one lucky A Family Feast reader the chance to win a Le Creuset 9.5″ Heritage Stoneware Oval Gratin 9.5” in White. (Retail value $50.00)
To enter, leave a comment below by 11:59 pm on December 31, 2016 and tell me, “What is your favorite holiday breakfast?“
*Giveaway Terms & Conditions: Open to anyone 18 years of age or older with a valid US shipping address. Winner will be randomly selected on Sunday, January 1st via random.org from among all entries received. Winner will be contacted by me via email so please be sure to comment using a valid email address where I can reach you!
P.S. Our Bacon and Hash Browns Breakfast Bread recipe is below…it is especially delicious served fried in a pan with some eggs on the side.Print
Note: The flour must be measured as sifted. Sift the flour into a measuring cup over a plate or bowl and measure out six cups as you pour each one into a large mixing bowl. Do not scoop out 6 cups of flour from your canister and then sift. This recipe only works with sifted flour. If you don’t, you will end up with very dense bread.
- 3 tablespoons butter, divided
- 3 tablespoons extra virgin olive oil, divided
- 1 cup sliced scallions
- ½ cup red bell pepper, diced
- ½ cup green bell pepper, diced
- 1 small jalapeno, seeded and minced
- 1 tablespoon garlic, minced
- 3 ounces al fresco uncured pre-cooked chicken bacon, chopped into ½ inch pieces
- 3 cups Simply Potatoes Hash Browns
- 6 cups all-purpose sifted flour, see note
- 2 ½ tablespoons baking powder
- 1 teaspoon table salt
- 1 teaspoon garlic powder
- 2 teaspoons ground cumin
- ¼ cup granulated sugar
- Butter for loaf pans
- 2 cups sharp cheddar cheese, shredded
- 2 12-ounce bottles of any beer (we used a light wheat beer)
- 6 tablespoons butter cut into 12 pieces
- In a large skillet or sauté pan, melt two tablespoons of butter in two tablespoons of the oil over medium high heat.
- Add scallions, red bell pepper, green bell pepper and jalapeno and sauté for four minutes.
- Add garlic and bacon and sauté for two minutes.
- Add remaining butter and olive oil and once melted, add shredded potatoes. Take a wide flat spatula and flip over so the newly added potato faces down down. Fry for ten minutes flipping the mixture about every two minutes.
- Remove from heat and cool completely to room temperature by spreading out onto a sheet pan in a single layer to cool quickly.
- As stated in my note, this next step is crucial to the finished bread. The flour MUST be sifted and measured as sifted.
- Scoop out flour into a sifter with a one cup measuring cup over a plate. Sift flour into the cup letting the excess spill onto the plate. As you fill each cup, even out the top then pour into a large mixing bowl. On the last cup, gather the excess from the plate and measure out the last cup.
- Sift in the baking powder, salt, garlic powder, cumin and sugar. Then take another large bowl and sift the whole mixture back into another large mixing bowl. I know this seems like a lot of extra work but it is necessary to achieve a bread that is not hard and dense.
- Butter two 9X5 loaf pans and preheat oven to 350 degrees F.
- Take the now cooled hash browns and spoon in a few spoonfuls into the flour and gently toss them with your hands to coat. Keep doing this with all of the hash browns.
- Then do the same thing with the shredded cheese, being gentle as you mix and fluff.
- Pour in the two bottles of beer and with a large wooden spoon, gently reach down the bottom and fold the mixture onto itself. Keep turning the bowl and folding the mixture over the top until combined. Do not over mix and in fact, a little under mixed is better.
- Gently scoop the mixture into both pans equally but do not press down and do not smooth the top. Gently coax the dough to the corners.
- Take the 12 pieces of butter and dot the top of each loaf.
- Immediately place in the oven and bake for exactly one hour, no longer.
- If they are not brown enough, place under the broiler for a minute or so to brown.
- As soon as you can, invert the dough out into your oven mitted hand and gently flip back upright onto a cooling rack where you will cool completely before slicing.
- Once cool, cut with a serrated knife and grill in a little butter or toast then butter. Great served with eggs.
- Wrap up and refrigerate any unused bread.
This is a sponsored conversation written by me on behalf of Simply Potatoes®. The opinions and text are all mine.
You may like this other recipe made with Simply Potatoes: