Wisconsin Potato and Vegetable Growers Association

Potato Breakfast Bars

Potato Breakfast Bars

Potato Breakfast Bars

4 from 1 vote
Course Appetizers and Snacks, Desserts
Calories 3158 kcal


  • 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
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