Hashbrown Bake Brunch
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Hashbrown Bake Brunch

Submitted by: Barbara Dodson

Prep Time: 10 Minutes

Cook Time: 55 Minutes

Servings: 8

A perfect brunch dish with potatoes, ham, cheddar cheese, and green peppers.


  • 3 c. potatoes, white or gold, organic
  • 1/3 c. butter, unsalted, organic, raw or unpasteurized, grass-fed/pastured
  • 1 c. bacon, uncured, nitrate-free, organic, pastured
  • 1 c. cheddar cheese, mild, raw, organic
  • 1/4 c. bell pepper, green, fresh, organic
  • 3 egg, omega-3, cage-free, organic
  • 1/2 c. milk, full-fat, raw, grass-fed or pastured cows, organic
  • 1/2 tsp. sea salt, unrefined and pure
  • 1/2 tsp. black pepper, ground, organic
  • 1 pinch nutmeg, organic


Shred potatoes and press into an ungreased 9-inch glass pie plate, pressing it into the bottom and up the sides; drizzle with butter. Bake at 425ºF for about 25 minutes or until lightly brown; cool on rack about 10 minutes.

Decrease oven temperature to 350ºF. Combine chopped cooked bacon, shredded cheese, and finely chopped bell pepper; spoon into potato shell. Combine eggs, milk, sea salt, and pepper, stirring well; pour egg mixture over the bacon mixture. Sprinkle with nutmeg, if desired. Bake for 25-30 minutes or until set. Let stand about 10 minutes before serving.