Potato Scramble with Butternut Squash, Pasilla Peppers and Jack Cheese

Potato Scramble with Butternut Squash, Pasilla Peppers and Jack Cheese

Yield: 24 servings.

7 lb., 8 oz. russet potatoes, peeled and cut into 1/2" dice
3/4 cup canola oil
as needed, salt and pepper
3 lb. pasilla peppers, stemmed, seeded, diced
6 lb. butternut squash, grated
8 oz. green onions, thinly sliced
1 lb., 4 oz. lowfat Jack or Cheddar cheese, grated

In a large pot of b

Register to view the full article

Register to view this article