Why not try this Hash Brown Breakfast Bake for the most important meal of the day?
Breakfast is meant to be the most important meal of the day, and I would tend to agree, especially on weekends!
Weekday breakfasts for Matthew and I are pretty boring – just boring, normal cereal, and Matthew always has a Tim Hortons breakfast on a Friday as a celebratory treat for making it through the week!
But weekend breakfasts can be something special.
You have probably read from some of my previous blogs, one of our favourite places Matthew and I like to go to for breakfast is Angels Diner – a 50s style diner that does amazing breakfasts, including pancakes literally the size of your face, french toast that is so rich and fluffy, or a ‘traditional’ breakfast of bacon or sausage, eggs, toast and home fries (or mini potatoes)…delicious!!
Of course an Angels breakfast isn’t one to be enjoyed every weekend, or even once a month – only for truly special occasions!
So there has to be substitutes available for those all important lazy weekend breakfasts, and this homemade hash brown breakfast bake has been one we’ve enjoyed recently.
It’s more substantial than a bowl of cereal, or piece of toast, but not too huge and heavy that it will leave you sluggish and snoozy again.
I’ve tried both grating and chopping my potatoes – when chopping I’ve used a version of the “one second chop and slicers” you see on home shopping channels like this – it does work quite well for a quick preparation time, but I would recommend grating for a better, crispier outcome – but both are delicious!
What do you enjoy most for breakfast?
Do you have any favourite breakfasts you have on birthdays or special occasions?
Hash Brown Breakfast Bake Recipe
- 3/4 medium sized potatoes, peeled
- 1 small/medium sized onion, peeled and finely diced
- ham / pre-cooked bacon, diced into small pieces
- 4 eggs
- 1/2 cup cheese – i used mozzarella in the picture, but cheddar would be good too!
- Preheat oven to 200 degrees Celsius / 400 degrees Fahrenheit.
- Grate / chop peeled potatoes.
- Using kitchen paper towel, squeeze and pat the potatoes to remove as much moisture as possible – do this in multiple, smaller batches.
- Place the smaller batches of dried potatoes flat onto sheets of more paper towel, and microwave for 1 – 2 minutes.
- Squeeze dry, and microwave all the potatoes.
- In a lightly oiled frying pan over medium heat, fry the diced onion until partially softened.
- Add in all the potato and mix together with the onion.
- Flatten out the potato/onion mixture and fry for 5 minutes until golden brown and crisp on the bottom.
- Flip over the potato/onion mixture (slide out onto a plate, and flip the plate back over the pan.
- Cook this side for 5 minutes.
- Spray a glass/ceramic cooking dish.
- Place the potato/onion mixture into the dish.
- Sprinkle over the ham/bacon.
- Cook for 5 minutes in the oven.
- Break the four eggs into the dish, one by one, letting them settle in the dips/cracks of the potato base.
- Bake for 5 minutes.
- Remove from oven and sprinkle over the cheese.
- Bake for a further 3 – 5 minutes (dependent upon how runny you want your eggs!)
- Remove from oven, serve immediately!