Max's Breakfast Potatoes
Courtesy of Idaho Potato Commission
Servings: 15
Prep Time: 15 Min.
Cook Time: 35 Min.
Prep Time: 15 Min.
Cook Time: 35 Min.
What you need:
* 2 Tbsp. butter
* 8 oz. onion cut in 1/4-in. dice
* 1 quart sour cream
* 1 c. 2% milk
* 10 oz. shredded cheddar cheese
* 1 Tbsp. salt
* 1 tsp. ground white pepper
* 1 (5-lb.) bag cooked chilled IdahoŽ potatoes cut in 1/2-in. cubes
Topping:
* 1 oz. (1/2 c.) panko bread crumbs
* 1/2 tsp. paprika
* 1/2 tsp. salt
* 1 Tbsp. melted butter
* 8 oz. onion cut in 1/4-in. dice
* 1 quart sour cream
* 1 c. 2% milk
* 10 oz. shredded cheddar cheese
* 1 Tbsp. salt
* 1 tsp. ground white pepper
* 1 (5-lb.) bag cooked chilled IdahoŽ potatoes cut in 1/2-in. cubes
Topping:
* 1 oz. (1/2 c.) panko bread crumbs
* 1/2 tsp. paprika
* 1/2 tsp. salt
* 1 Tbsp. melted butter
What to do:
1. Melt butter in sauté pan. Add onion; cook until softened, about 5 min. Set aside.
2. In mixing bowl, combine sour cream, milk, cheese, salt and pepper. Gently mix together. Fold in potatoes and onion.
3. Spray half-size hotel pan with vegetable oil. Spread potato mixture evenly in pan. Combine topping ingredients in bowl; mix well. Sprinkle over potato mixture.
4. Bake in 350°F oven, uncovered, until bubbling hot, about 30 min.
* Recipe can be halved.
* Recipe courtesy of Jay Miller, Chef, Perkins Family Restaurants, Memphis, TN.
2. In mixing bowl, combine sour cream, milk, cheese, salt and pepper. Gently mix together. Fold in potatoes and onion.
3. Spray half-size hotel pan with vegetable oil. Spread potato mixture evenly in pan. Combine topping ingredients in bowl; mix well. Sprinkle over potato mixture.
4. Bake in 350°F oven, uncovered, until bubbling hot, about 30 min.
* Recipe can be halved.
* Recipe courtesy of Jay Miller, Chef, Perkins Family Restaurants, Memphis, TN.