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Bacon and Hash Browns Breakfast Bread

Holiday Favorites
Picnic & Pot Luck Recipes

Three breakfast classics fused into one. This toast/hashbrown/bacon hybrid is the best thing since sliced bread.

20
Prep Time (Min.)
80
Total Time (Min.)
20
Ingredients
8
Servings

Ingredients

3 tbsps
butter, divided
3 tbsps
extra virgin olive oil, divided
1 cup
sliced scallions
1/2 cup
red bell pepper, diced
1/2 cup
green bell pepper, diced
1
small jalapeno, seeded and minced
1 tbsp
garlic, minced
3 oz
al fresco uncured pre-cooked chicken bacon, chopped into ½ inch pieces
6 cups
all-purpose sifted flour
2 1/2 tbsps
baking powder
1 tsp
salt
1 tsp
garlic powder
2 tsp
ground cumin
1/4 cup
granulated sugar
2 cups
sharp cheddar cheese, shredded
2
12-ounce bottles of any beer
6 tbsps
butter cut into 12 pieces
Nutritional Info
NUTRITION FACTS

Serving Size 8
Servings per container

Amount Per Serving Calories Calories from Fat
% daily value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

Instructions

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 jalapeño 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. 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. 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°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.

Credit to A Family Feast