Potato Scramble with Butternut Squash, Pasilla Peppers & Jack Cheese

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
24 portions

Crispy russet potatoes combine with pasilla peppers, butternut squash and Jack cheese to create an unconventional breakfast dish.

Ingredients

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

Steps

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

More From FoodService Director

Industry News & Opinion

Six Philadelphia hospitals were honored by the city’s department of public health for healthy food initiatives introduced as part of the local Good Food, Healthy Hospitals program, bizjournals.com reports .

The hospitals each debuted healthy measures to their dining services, such as lowering the cost of water bottles and seltzers, and offering dishes that incorporate local produce. One hospital was also honored for operating its own organic farm.

The facilities that were honored were:

Einstein Medical Center Philadelphia Cancer Treatment Centers of America’s Eastern...
Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

FSD Resources