Bacon and Hash Browns Breakfast Bread

The recipe Bacon and Hash Browns Breakfast Bread can be made in about 1 hour and 20 minutes. This recipe makes 16 servings with 437 calories, 10g of protein, and 21g of fat each. For $1.01 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. Plenty of people really liked this side dish. 148 people were impressed by this recipe. This recipe from A Family Feast requires garlic, butter, garlic powder, and butter. All things considered, we decided this recipe deserves a spoonacular score of 51%. This score is good. If you like this recipe, you might also like recipes such as Alton Brown's 'Man Breakfast' with Bacon, Eggs, and Hash Browns, Breakfast Hash Browns, and Hash Browns Breakfast Bake.

Servings: 16

Preparation duration: 20 minutes

Cooking duration: 60 minutes

 

Ingredients:

3 ounces al fresco uncured pre-cooked chicken bacon, chopped into ½ inch pieces

2 ½ tablespoons baking powder

2 12-ounce bottles of any beer (we used a light wheat beer)

3 tablespoons butter, divided

6 tablespoons butter cut into 12 pieces

Butter for loaf pans

3 tablespoons extra virgin olive oil, divided

6 cups all-purpose sifted flour, see note

1 tablespoon garlic, minced

1 teaspoon garlic powder

¼ cup granulated sugar

½ cup green bell pepper, diced

2 teaspoons ground cumin

3 cups Simply Potatoes Hash Browns

1 small jalapeno, seeded and minced

½ cup red bell pepper, diced

1 cup sliced scallions

2 cups sharp cheddar cheese, shredded

1 teaspoon table salt

Equipment:

frying pan

spatula

measuring cup

mixing bowl

loaf pan

sifter

oven

serrated knife

wire rack

wooden spoon

broiler

grill

bowl

Cooking instruction summary:

In a large skillet or saut 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 saut for four minutes.Add garlic and bacon and saut 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.

 

Step by step:


1. In a large skillet or saut pan, melt two tablespoons of butter in two tablespoons of the oil over medium high heat.

2. Add scallions, red bell pepper, green bell pepper and jalapeno and saut for four minutes.

3. Add garlic and bacon and saut for two minutes.

4. 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.

5. 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.

6. 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.


Nutrition Information:

Quickview
436k Calories
10g Protein
20g Total Fat
49g Carbs
7% Health Score
Limit These
Calories
436k
22%

Fat
20g
32%

  Saturated Fat
10g
68%

Carbohydrates
49g
17%

  Sugar
3g
4%

Cholesterol
46mg
15%

Sodium
375mg
16%

Alcohol
1g
9%

Get Enough Of These
Protein
10g
21%

Phosphorus
294mg
29%

Vitamin B1
0.44mg
29%

Selenium
19µg
28%

Folate
99µg
25%

Manganese
0.43mg
22%

Calcium
208mg
21%

Vitamin B3
4mg
20%

Vitamin B2
0.32mg
19%

Vitamin C
15mg
19%

Iron
3mg
18%

Vitamin K
16µg
16%

Vitamin A
703IU
14%

Potassium
436mg
12%

Fiber
2g
9%

Vitamin B6
0.14mg
7%

Zinc
1mg
7%

Magnesium
26mg
7%

Copper
0.13mg
7%

Vitamin E
0.93mg
6%

Vitamin B5
0.48mg
5%

Vitamin B12
0.17µg
3%

Vitamin D
0.3µg
2%

covered percent of daily need
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