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 boiling water, blanch potatoes for 5 minutes or until barely tender. Drain.
In a rondo over high heat, heat oil. Add potatoes and season with salt and pepper. Sautè about 10 minutes or until golden brown. Add peppers and cook until just softened. Mix in squash and onions; sautè over medium heat 5 minutes more. Divide mixture equally between two 2"-deep hotel pans, spreading mixture evenly. Sprinkle each pan with 10 oz. cheese.
Heat in 350°F oven for 15 minutes, or until cheese is melted. Cut each pan into 12 portions.
Photo Credit: UNITED STATES POTATO BOARD
Recipe Provided by: Chef Danny Wilser, Ella's, San Francisco.
