Max's Breakfast Potatoes

Ingredients:

  • 2 tablespoons butter
  • 8 oz. onion cut in 1/4" dice
  • 1 quart sour cream
  • 1 cup 2% Milk
  • 10 oz. shredded cheddar cheese
  • 1 tablespoon salt
  • 1 teaspoon ground white pepper
  • 1 5-lb bag cooked chilled Idaho® potatoes cut in 1/2" cubes
  • Topping:
  • 1 oz. (1/2 c) panko bread crumbs
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1 tablespoon melted butter

Directions:

  1. Melt butter in sauté pan. Add onion; cook until softened, about 5 minutes. 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 minutes.
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Yield: 15 servings

Source:
Jay Miller
Menu Creator Consulting
Lakeland, TN

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