Max's Breakfast Potatoes
Courtesy of Idaho Potato Commission 15 Servings • 15 Min. Prep Time • 35 Min. Cook Time| Ingredients |
|---|
| 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 |
Directions:
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.
