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Max's Breakfast Potatoes
Recipe courtesy of Jay Miller, Chef, Max & Erma's Restaurants, Columbus, Ohio
Yield: 15 servings
Ingredients
- 2 T butter
- 8 oz. Onion cut in 1/4" dice
- 1 qt. sour cream
- 1 c 2% Milk
- 10 oz. shredded cheddar cheese
- 1 T salt
- 1 t 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 t paprika
- 1/2 t salt
- 1 T melted Butter
Directions
- 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.
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