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Potato Breakfast Bar

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Cuisine: American
Prep Method: Baked



Prep Time

15 Mins

Cook Time

25 Mins


Serves 16 (2" x 2" squares)


  • 3 1/2 cups frozen hash browns, coarsely chopped
  • 2 cups quick oats, gluten-free
  • 1 cup potato flakes
  • 3 large eggs
  • 1 1/2 cups whole milk (or milk alternative)
  • 1 cup heavy cream
  • 1/2 cup granulated white sugar
  • 1 teaspoon orange zest
  • 1 teaspoon vanilla extract
  • 3 cups blueberries, fresh
  • 1 1/2 cups toasted unsweetened coconut flakes
  • 2/3 cup almonds, sliced
  • 1 teaspoon Kosher salt


  1. Pre-heat oven to 350⁰F.
  2. In a mixing bowl, add hash browns, quick oats, and potato flakes.
  3. In a separate mixing bowl whisk eggs, whole milk, heavy cream, white sugar, orange zest, and vanilla extract.
  4. Fold in the wet ingredients into the potatoes and oats mixture.
  5. Fold in blueberries, toasted coconut, almonds, and salt.
  6. Spray an 8-cavity loaf pan with cooking spray. Line an 8-cavity loaf pan with parchment and spray with more cooking spray. Measure out 6 ounces of the mixture into each cavity and press down on bar to make level. Sprinkle with more coconut and almond slices.
  7. Bake in convection oven for 25 minutes until the edges are slightly browned and the bars are firm to the touch. Cut in half into 2” x 2” squares.


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