Cooking With N8TM: Potato Breakfast Bars

Peel back the truth during National Nutrition Month and discover a seriously healthy vegetable. One medium-sized potato has just 110 calories, is fat-free, provides 45% of your daily vitamin C, and when eaten with the skin, has more potassium than a banana.

For a quick, nutritious breakfast that you can prepare ahead of time try this Potato Breakfast Bar recipe.

Potato Breakfast Bars

Serves: 4

Ingredients

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 toasted unsweetened coconut flakes
2/ 3 cup sliced almonds
1 tsp kosher salt

Instructions

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 wet ingredients into potato and oat mixture.
Fold in blueberries, toasted coconut, almonds, and salt.
Spray an 8-cavity loaf pan with cooking spray. Line 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 slightly browned and the bars are firm to the touch.
Cut into 2″x2 ” squares and serve.

For more recipes, check out the Wisconsin Potato and Vegetable Growers Association’s website.

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