Max's Breakfast Potatoes
Courtesy of Idaho Potato Commission
Servings: 15
Prep Time: 15 Min. Cook Time: 35 Min. What you need:
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+ 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 Idaho® 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. |