I’ve taken the popular hashbrown bread recipe from Paris Baguette and made a simple homemade version! This easy-to-make hashbrown bread is the perfect quick grab-n-go breakfast or a tasty snack to cure the everyday munchies.

In case you’re wondering, this recipe is courtesy of my youngest daughter. She is obsessed with the Paris Baguette hashbrown bread and decided to try making it after seeing a Tik Tok video of how it was assembled at the bakery. Of course, this isn’t exactly the same, but if you want an easy version of their famous hashbrown bread, this homemade version is a great recipe to try.

Hashbrown Bread Ingredients

There’s nothing fancy to making homemade hashbrown bread. All you need are a few grocery store ingredients!

Hashbrown Bread Kitchen Tools

How to Make Hashbrown Bread

Step 1. Assembly is super easy and quick, so preheat your oven or toaster oven to 375°F. Gather all of your ingredients and kitchen tools. Then, line a sheet pan that is at least 9″x13″ or larger with parchment paper or a silicone mat.

Step 2. Open and unroll the crescent dough sheet onto your work surface with the long side facing you. Try to shape it into an even rectangular shape the best you can, without pulling or stretching it too much. Next, cut the dough down the middle to create two even sections (perpendicular cut). Then, cut the dough into thirds across the length of the dough using a pizza cutter or knife (two horizontal cuts).

Step 3. Remove a section of the cut crescent dough and place the cheese in the middle of it. Tip: the cheese may have to be folded in half and should be approximately the width of the hashbrown. Top cheese with 4 pieces of thinly sliced ham or 1 large uncured ham slice, folded in half. Top the ham with the frozen hashbrown. To seal the hashbrown bread, bring the ends of the crescent dough around the fillings and pinch the ends to seal. Place the hashbrown bread with the seam side down onto the baking sheet. Repeat this for the remaining dough sections.

Step 4. Top with mayonnaise and ketchup in a zig-zag pattern across the top of the crescent dough. If your ketchup or mayo bottle has a squirt mishap, don’t worry (see bottom left bread). The hashbrown bread will still taste great! Note: triple top condiment squeeze bottles can be used too.

Step 5a. – without mozzarella cheese topping. Place in the oven or toaster on the middle rack. Bake for 18 minutes to 20 minutes. Tip: depending on if your oven runs hot or colder, check the hashbrown bread at 16 minutes. Most times it should be done at 18 miunutes. Remove from the oven and garnish with a sprinkle of dried parsley or fresh parsley and serve!

Step 5b. – with mozzarella cheese topping. The mozzarella topping can be added in several ways and will be a personal preference thing.

Method 1 (I prefer this method as it sweetens the flavor of the ketchup) – For softer bread and more caramelized ketchup flavor, add 1 tablespoon of shredded mozzarella cheese onto the hashbrown bread, followed by the a zig-zag drizzle of ketchup and mayonnaise. Note: If you feel like the cheese is browning too much, put a foil tent over the baking sheet for the last few minutes.

Method 2 – If you prefer crispier bread, then follow Step 4, but remove the hashbrown bread after 5 minutes of baking. Top with about a tablespoon of shredded mozzarella and return the hashbrown bread into the oven. Continue to bake for another 13-15 minutes. Then, garnish with parsley before serving.

How to Store and Reheat

It’s always to best to eat these while they are fresh, but here’s how to store and reheat hashbrown bread.

To store, make sure the hashbrown bread is fully cooled. Then store in a single layer in an airtight container for up to 3 days in the fridge.

For reheating, the best method is in an air fryer for 3-4 minutes on 350°F. This will heat the inside and crisp up the bread. If you prefer the microwave, reheat for 1-2 minutes on high. This will warm up the inside, but will not crisp up the bread.