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

Ideas and Innovation
desserts plate

We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

Ideas and Innovation
soup sandwich

Aside from Black Friday shoppers, there may be no crowd of people more eager to get to their bounty than wedding guests headed for the passed appetizers. While they’re surely thrilled for the bride and groom, that feeling comes second to the thrill of landing that first shrimp skewer—especially after a long ceremony. Same goes for work-related cocktail parties. Caught up in an awkward conversation? Oh look, it’s the mini-grilled cheese guy!

This month, FoodService Director takes a deep dive into catering, from the latest and greatest in menus to starting a new program at your...

Ideas and Innovation
shrimp lemon

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

First, use kitchen shears to split the back of the shrimp. Then, before removing the vein, run the shrimp under cold water, which will loosen the vein. This cuts down on cleaning time, and prevents cooks from having to soak and rinse the shrimp afterward.

Menu Development
beau rivage resort blended burger

Stealth health is so 1998. When author Evelyn Tribole’s original book on sneaking healthy add-ons into meals was published nearly 20 years ago, there may have been a genuine nutrition need to fill. But as today’s diners are increasingly requesting more produce at the center of the plate, another need has taken the lead: a desire for creativity. Here’s how operators are openly blending meat with other ingredients—or eliminating animal products entirely—to take protein to another level.

In April, dining halls at Yale University in New Haven, Conn., began offering the Beyond Burger, a...

FSD Resources