Max's Breakfast Potatoes
Menu Creator Consulting
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
1 oz. (1/2 c) panko bread crumbs
1/2 teaspoon paprika
1/2 teaspoon salt
1 tablespoon melted butter
Melt butter in sauté pan. Add onion; cook until softened, about 5 minutes. Set aside.
In mixing bowl, combine sour cream, milk, cheese, salt and pepper. Gently mix together. Fold in potatoes and onion.
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.
Bake in 350°F oven, uncovered, until bubbling hot, about 30 minutes.