breakfast, recipe, snack, sponsored, vegetable

Potato Cheddar Breakfast Loaf

This potato bread is one of those wonderfully savory treats that is always great to have in your back pocket. Incorporating both diced and mashed potatoes, it is a delicious way to use up leftover potatoes.

Because really, does anyone truly enjoy eating reheated mashed potatoes? I guarantee you this will make your cold mashed potatoes taste WONDERFUL!

What makes it even more delicious is the various herbs and spices, and of course, the deep flavour of cheddar cheese.

While it is delicious by itself, try incorporating it into your lunch or breakfast routine. Imagine a slice of potato bread with ham or a bean salad. That would be one hearty and healthy lunch.

But my favourite way to eat it is popping a thick slice into the toaster and then topping it with a poached or fried egg. And if you want to really go gourmet, sprinkle with chives and perhaps a dollop of creme fraiche.

And The Little Potato Company potatoes make wonderfully creamy mash- with little butter or cream- so you know their mashed potatoes will make your loaf moist and flavourful!

Potato Cheddar Breakfast Loaf

Ingredients:

– 1 and 1/2 cup Little Potato Company Blushing Belle varietal, boiled until soft (I left the skins on)
– 1 large egg
– 1 cup whole wheat flour
– 1 tsp baking powder
– 1 tsp salt
– black pepper, to taste
– 1/2 cup cornmeal
– 1/2 cup milk
– 1/4 cup fresh chopped chives and/or finely diced onion
– 1 tbsp fresh rosemary
– 1/2 tsp chili powder
– 1 cup + 1/3 cup grated sharp cheddar cheese, separated

Directions:

1. Preheat oven to 375F and grease a loaf pan; alternatively, line it with parchment paper.
2. In a large bowl and using a hand mixer, roughly mash the potatoes. Add the egg and mix. It should resemble a very soft dough; if it looks too dry, add 1 tbsp water at a time until it reaches a brownie batter-like consistency.
3. Add the flour, baking powder, salt and pepper, and cornmeal. Stir just until combined (it will be quite crumbly), then stir in the milk. Fold in the chives, rosemary, chili powder, and 1 cup cheddar cheese.
4. Pour the batter into the prepared loaf pan, and sprinkle with the remaining 1/3 cup cheese. Bake for 40-50 minutes or until golden brown on the top and cooked through. Allow to cool completely before slicing.
Best served the same morning, or toasted and topped with a fried egg for a power breakfast.

Disclaimer: This post was sponsored by The Little Potato Company. Please note all recipes, opinions, and wording are entirely my own.

  • Yummy! The recipe came out perfect, what a great way to use leftover boiled potatoes . I made two small loaves, with the intention of giving one to my neighbor, but it never made it out of the house!

  • I'm so pleased to hear you tried it and enjoyed it! 🙂 Thank you!