Potato Scramble with Butternut Squash, Pasilla Peppers & Jack Cheese
Crispy russet potatoes combine with pasilla peppers, butternut squash and Jack cheese to create an unconventional breakfast dish.
7 lbs. + 8 oz. russet potatoes, peeled, cut into 1/2-in. dice
3/4 cup canola oil
Salt and pepper to taste
3 lbs. pasilla peppers, stemmed, seeded, diced
6 lbs. butternut squash, grated
8 oz. green onions, thinly sliced
1 lb. + 4 oz. low-fat Jack or cheddar cheese, grated
1. In large pot of boiling water, blanch potatoes for 5 mins. or until barely tender. Drain.
2. In rondo pan over high heat, heat oil. Add potatoes and season with salt and pepper; sauté about 10 mins. or until golden brown. Add peppers and cook until just softened.
3. Mix in squash and onions; sauté over medium heat 5 mins. more. Divide mixture equally between 2, 2-in. deep hotel pans, spreading mixture evenly. Sprinkle each pan with 10 oz. cheese.
4. Heat in 350°F oven for 15 mins. or until cheese is melted. Cut each pan into 12 portions.
Recipe by United State Potato Board