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Idaho® Potato Sausage and Egg GratinYield: (1) - 2" Hotel PanIngredients
- 2 pounds Idaho® Potatoes, steamed, cut into 1 "dice, cooled
- 2 pounds Fresh Spinach, Steamed, squeezed very dry
- 3 cups Red Onions, diced 1/4 inch
- 4 cups Roasted Red peppers, diced 1/2"
- 2 ounces Olive Oil
- 1 pound Ground Breakfast sausage cooked, drained
- 12 each Eggs
- 1 1/2 quarts Heavy Cream
- 1 T Seasoning salt
- ¼ t White Pepper
- Dash Nutmeg
- Dash Cayenne Pepper
- 2 ounces Grated Parmesan
- 1/8 t Worcestershire sauce
- 1/2 t Dry Mustard
- 1 T Gulden's Brown Mustard
- Preheat oven to 325°F.
- Heat the olive oil on a hot griddle, add the red onions and cook until tender.
- Add the potatoes, and cook until lightly brown.
- Add the roasted red peppers, and drained spinach, and cooked drained sausage, season to taste with salt and pepper, mix well, remove from heat, reserve.
- In a large mixing bowl, beat the eggs. Add the remaining ingredients, mix well.
- Spray a 2" hotel pan with food release spray. Place the potato mixture inside the pan, and pour the egg mixture over top, spreading out until evenly dispersed.
- Bake at 325°, until the gratin is set, approx. 1 hour. Serve.
Idaho® Potato Doughnuts (Fritter Style)Recipe courtesy of * Sourced by NonpareilYield: MAKES ABOUT 12 donutsIngredients
- 58 ounces Bread Flour
- 19 ounces Idaho® Potato Flour *
- 4.75 ounces Sugar
- 0.5 ounces Salt
- 2.5 ounces Egg Yolk
- 10.75 ounces Shortening/Crisco:
- 1 ounce Instant Active Dry Yeast:
- 41 ounces Ice Water
- 0.5 ounces Vanilla NOTE: do not over work dough, gluten structure is not needed.
- Place dry ingredients into a suitably large bowl, and with a wire whip, blend the ingredients together thoroughly.
- Add to a mixing bowl, add the liquid ingredients and the shortening and mix at medium speed just until smooth dough is achieved. The target dough temperature is 78 to 80°.
- Allow the dough to ferment for one hour,
- Then divide the dough into smaller pieces that you can easily roll out. Form each of these pieces into a large ball and allow to rest at room temperature for 15 to 30 minutes, then roll out and cut to desired size/shape.
- Place cut dough pieces onto a frying screen or onto a flour dusted canvas cloth to proof. These donuts can be proofed at room temperature in a draft free area for about 40 minutes before frying at 365°. Note: Since the ingredients are given in weight measurements, you can make smaller dough sizes very easily by simply dividing the ingredient amounts.
- SHAKE IN BAGS WITH POWDERED SUGAR AND CINNAMON SUGAR
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