Fruity Idaho Potato Breakfast Squares

Menu Part: 
Cuisine Type: 

A delectable mix of potatoes, eggs and dried fruit bake up golden brown and delicious. Garnish it nicely and this breakfast square is a great way to start the day.


1 tsp. butter
8 large Idaho potatoes, baked
1 cup mixed dried fruit
8 eggs
2 cups evaporated skim milk
1 tsp. salt
1⁄2 tsp. ground pepper


1. Butter two 7-in. x 11-in. baking pans. Peel cooled potatoes and slice thinly.

2. Arrange half the potatoes in pans. Cover potatoes evenly with dried fruit and top with remaining potato slices.

3. In a large bowl, mix together eggs, milk, salt and pepper. Pour mixture over potatoes.

4. Cover pan with foil and place in a bain-marie. Bake at 350° F. for 40 min. Remove foil, bake another 15 min., or until knife inserted in center comes out clean.

5. Cut into squares, garnish if desired, and serve.

More From FoodService Director

Menu Development
spilled coffee beans glasses

Following an initial test at the end of May, Starbucks announced that more than 500 of its stores will be pouring nitro coffee by the end of summer. Capitalizing on the cold-brew coffee trend—which reached $7.9 million in sales in 2015 on 115% growth from the previous year, according to researcher Mintel—select U.S. cafes will give up the counter space to serve the creamy, nitrogen-infused java made from the cold-brew base. But how did nitro become the hottest new thing in coffee?

Bringing the bar to coffeehouses

It was the chrome double tap, similar to a bar’s beer tap, and the...

Ideas and Innovation
tray number

We created lucky tray days to help create an experience surrounding our brand. The trays are numbered; we pick a number and the winner receives a free lunch. We’ve enlisted the help of one of our coaches, who calls out the random lucky winner, and it drums up a lot of excitement.

Menu Development
recipe revamp chicken soup

As a continuous care retirement community, The Garlands of Barrington in Illinois provides daily foodservice to 270 independent living and skilled nursing care residents, with the majority of sodium restrictions coming from the latter, says Executive Chef Nicola Torres. Instead of cooking two versions of chicken noodle soup—a favorite offered at least twice a week—he reworked his recipe into a flavorful lower-sodium version that appeals to all. “Everybody eats soup, so I created a homemade stock that uses no salt at all, ramping up the flavor with fresh herbs and plenty of vegetables,...

Ideas and Innovation
bus advertising jagermeister

Because many locals use the bus system, we paid for some full bus wraps to advertise [job openings within] our dining services program. The buses go all over campus where students can see them, and to apartments where the public can see them. To top it off, the cost wasn’t much more than newspaper rates.

FSD Resources