Potato "Scramble" with Butternut Squash, Pasilla Peppers and Jack Cheese

Potato "Scramble" with Butternut Squash, Pasilla Peppers and Jack Cheese

From: Chef Danny Wilser, Ella's, San Francisco. Yield: 24 portions.

7 lb., 8 oz. russet potatoes, peeled and cut into ½" dice

¾ cup canola oil

as needed, salt and pepper

3 lb. pasilla peppers, stemmed, seeded and diced

6 lb. butternut squash, grated

8 oz. green onions, thinly sl

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TAGS: Food & Drink