Cheesy Potato Breakfast Hash
by Chef Brenda
Ingredients
- 5 lb potatoes, diced, no salt added, frozen (USDA or Commercial)
- 1 lb 7 oz pepper/onion blend, no salt added, frozen (USDA or Commercial)
- 3 Tbsp vegetable oil (USDA or Commercial)
- 3 Tbsp chipotle spice blend
- 11 oz cheddar cheese, reduced fat, shredded (USDA or Commercial)
Directions
- Preheat oven to 425°F or potato processor’s recommendation for diced potatoes. Line bottom of a full-size sheet pan with parchment paper.
- Toss potatoes, pepper/onion blend, vegetable oil, and chipotle spice blend in a large bowl or steamtable pan. Spread evenly and in a single layer on parchment paper-lined sheet pan.
- Bake 20-25 minutes or until potatoes are golden brown.
- Serve: 1/2 cup (~2 oz wt). Top with 1/2 oz wt (1 fl oz spoodle) cheese.
Nutrition Facts
Calories 156kcal
Saturated Fat 2g
Sodium 134mg
Sugars 3g
Total Fat 5g
Trans Fat 0g
Cholesterol 10mg
Carbohydrate 23g
Total Dietary Fiber 2g
Protein 6g
Notes
Option: To use tots in place of diced potatoes, bake tots for 10 minutes, then mash to break into smaller pieces. Toss with remaining ingredients and cook another 10 to 15 minutes or till potatoes are golden brown.
