Appetizers and Snacks, Dessert

Potato Breakfast Bars

4 from 1 vote
Calories: 3158kcal
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Potato Breakfast Bars


  • 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 tsp orange zest
  • 1 tsp vanilla extract
  • 3 cups fresh blueberries
  • 1 1/2 cups toasted unsweetened coconut flakes
  • 2/3 cup sliced almonds
  • 1 tsp Kosher salt


  • Pre-heat oven to 350° F.
  • In a mixing bowl, add hash browns, quick oats, and potato flakes.
  • In a separate mixing bowl whisk eggs, whole milk, heavy cream, white sugar, orange zest, and vanilla extract.
  • Fold in the wet ingredients into the potatoes and oats mixture.
  • Fold in blueberries, toasted coconut, almonds, and salt.
  • 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.
  • Bake in convection oven for 25 minutes until the edges are sllightly browned and the bars are firm to the touch. Cut into 2"x 2" squares.


Calories |3158kcalCarbohydrates |317gProtein |77gFat |189gSaturated Fat |69gPolyunsaturated Fat |27gMonounsaturated Fat |80gTrans Fat |1gCholesterol |363mgSodium |2644mgPotassium |3018mgFiber |38gSugar |129gVitamin A |4108IUVitamin C |53mgCalcium |1082mgIron |14mg