Recipes
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IdahoŽ Potato Sausage and Egg Gratin
Yield: (1) - 2" Hotel Pan
Ingredients
- 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
Directions
- 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.
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