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November 2011: Bonus Potato Breakfast Recipes

“A Hot Potato in the Morning,” an article by Brent T. Frei published in the November 2011 issue of School Nutrition, takes a look at the innovative potato power demonstrated by a number of school nutrition directors whose enticing potato breakfasts bring their hungry students to the cafeteria in anticipation. While the U.S. Department of Agriculture had given no indication at press time whether the proposed regulation to eliminate the “white potato” from federally subsidized school breakfast and to limit them sharply at lunch beginning in the 2012-13 school year would stand in the final regulations, many operators continue to find creative and nutritious ways to menu potatoes at breakfast, using their popularity to build participation.

The article provides a number of recipe ideas for serving potatoes at breakfast, including the winning recipes of the Wake Up to Excellence 2011 Recipe Contest from the Idaho Potato Commission. Read on for several additional online-only recipes.

Sizzling Spuds

Sizzling-Spuds--IPC-contest--CROPPED

YIELD: 24 servings*
PER SERVING: 100 cal., 3 g pro., 15 g carb., 2 g fiber, 3 g fat, 1 g sat. fat, 5 mg chol., 250 mg sod.

INGREDIENTS

  • Idaho potatoes, grated—12 cups
  • Canola oil—2-3 Tbsps.
  • Cheddar cheese, lowfat, grated—6 cups
  • Salsa—24 ozs.
  • Additional cheese for topping—as desired

 

DIRECTIONS

  1. Rinse the grated potatoes in a colander with cold water. Dry thoroughly.
  2. Combine the potatoes and oil. Cook the potatoes in a large nonstick skillet over medium high heat until lightly browned. Cool slightly.
  3. Coat a 13x9-in. baking sheet with nonstick spray. Combine the potatoes and cheese. Spread evenly on the baking sheet.
  4. Place the baking sheet in a preheated 375°F oven for 20 minutes or until the hash browns are golden brown and crispy. Remove from the oven and top with additional cheese if desired.
  5. Cut into 24 squares and serve with a 1-oz. dollop of salsa.

 

Photo & recipe analysis: Idaho Potato Commission, www.idahopotato.com

Recipe: Judith Diane Davis, cafeteria manager, Charlotte-Mecklenburg (N.C.) Schools, an honorable mention winner of Idaho Potato Commission’s 2011 Wake Up to Excellence Recipe Contest

*Note: If this recipe passes the test with a small group of students, adjust the quantities for batch preparation.

Eye Popping Idaho® Potatoes

Eye-Popping-Idaho-Potatoes--IPC-contest--CROPPED

YIELD: 24 servings*
PER SERVING: 240 cal., 13 g pro., 31 g carb., 3 g fiber, 7 g fat, 4 g sat. fat, 25 mg chol., 240 mg sod.

INGREDIENTS

  • Idaho potatoes, scrubbed—8 lbs.
  • 2% milk—3 cups
  • Soup, cream of chicken—1 50-oz. can
  • Pepper—1/4 tsp.
  • Sour cream, lowfat—1 cup
  • Cheese, lowfat, Cheddar and Colby—1 1/2 lbs.
  • Green onions, chopped—1 cup
  • Cereal, crisped rice—3 cups

 

DIRECTIONS

  1. Boil the potatoes. When almost done, remove them from the heat and run under cold water to cool them so that they can be can be peeled and sliced.
  2. Spray a 2-in. deep hotel pan with cooking spray. Arrange the potatoes in the bottom of the pan.
  3. In a 4-qt. Dutch oven, combine the milk, soup, sour cream and 1 lb. of cheese. Place over medium heat and cook until creamy and the cheese has melted slightly, stirring frequently.
  4. Add 1/2 cup of the green onion and the pepper to the Dutch oven. Pour over sliced potatoes. Top with the cereal. Sprinkle evenly with the remaining cheese and green onions.
  5. Bake in a preheated 350°F oven, uncovered, for 30-40 minutes or until bubbly around the edges.
  6. Cut the potatoes into equal portions for each serving.

 

Photo & recipe analysis: Idaho Potato Commission, www.idahopotato.com

Recipe: JoAnn Moor, head cashier, Shawnee (Okla.) School District, an honorable mention winner of Idaho Potato Commission’s 2011 Wake Up to Excellence Recipe Contest

*Note: If this recipe passes the test with a small group of students, adjust the quantities for batch preparation.

Potato-Egg Bake

Potato-Egg-Bake--American-Egg-Board--CROPPED

YIELD: 96 servings
PER SERVING: 350 cal., 20 g pro., 15 g carb., 1 g fiber, 23 g fat, 12 g sat. fat, 260 mg chol., 483 mg sod., 2 mg iron, 306 mg ca.

INGREDIENTS

  • Bacon, thick-sliced—8 lbs. or 96 slices
  • Hash browns, frozen, shredded, thawed—16 lbs.
  • Cheddar cheese, shredded—8 lbs.
  • Eggs—10 lbs., 8 ozs. or 96 large
  • Salt—as needed
  • Pepper—as needed

 

DIRECTIONS

  1. Heat a conventional oven to 350°F.
  2. Fry the bacon until crisp. Drain and crumble the bacon. Spray-coat the bottom and sides of four 12x20x2-in. pans.
  3. In a separate bowl, mix the bacon and cheese.
  4. Divide and spread 4 lbs. of the hash browns evenly over the bottom of each pan. Season each pan of potatoes with 2 tsps. of salt and pepper to taste. Divide and spread the bacon-cheese mixture over the potatoes.
  5. For each 48 servings, beat the eggs, 1 Tbsp. salt and 1 tsp. pepper. Pour approximately 4 cups of eggs over the ingredients in each pan, moving the potatoes slightly to allow the eggs to disperse throughout the pan.
  6. Bake for 50-55 minutes until firm in the center and golden. Cut each pan 6x4. Serve immediately.

 

Photo, recipe & recipe analysis: American Egg Board, www.aeb.org