Hash Me If You Can
Italian-Inspired Breakfast Hash Bake with Potato, Bacon, and Crispy Bread Layers
1 hour
Serves 4
DinnerItalianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Italian cucina povera meets American brunch in this savory baked hash, perfect for dinner when you want something hearty but not fussy. You’ll master casserole layering and why oven finishing creates the ultimate potato crust.
Ingredients
Yield
4
Instructions
- 01Preheat oven to 400°F. Grease a 9x9 inch baking dish with 1 tablespoon butter.
- 02Toss bread cubes with 1 tablespoon melted butter and spread on a baking sheet. Toast in oven for 8-10 minutes, until golden and crisp. Set aside.
- 03Toss diced potatoes with olive oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Spread on a second baking sheet and roast for 18-20 minutes, shaking once, until just tender and lightly browned.
- 04While potatoes roast, cook bacon in a large skillet over medium heat until crisp, about 8 minutes. Drain on paper towels, reserving 1 tablespoon bacon fat in the pan.
- 05Add roasted potatoes to the skillet with reserved bacon fat and sauté 3 minutes to brown further. Remove from heat.
- 06Layer half the potatoes and bacon into the prepared baking dish. Scatter half the toasted bread cubes and half the cheese on top. Repeat with remaining potatoes, bacon, bread, and cheese.
- 07In a bowl, whisk eggs, milk, remaining 2 tablespoons melted butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth. Pour evenly over casserole.
- 08Let the casserole rest 5 minutes to allow bread to soak.
- 09Bake uncovered at 400°F for 22-26 minutes, until eggs are just set and the top is golden and puffed.
- 10Cool 10 minutes before slicing. Sprinkle with parsley if desired. Serve hot.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.