A savory egg and potato breakfast casserole
with sweet bits of dried fruit scattered throughout.
Fruity Potato Breakfast
Squares
- 1/2 teaspoon butter
- 4 large (9-ounces each) Idaho Potatoes,
baked and cooled to room temperature
- 1/2 cup mixed dried fruit (raisins, cranberries,
cherries, chopped apricots, etc.)
- 4 large eggs
- 1 cup evaporated skim milk
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Butter a 7 x 11-inch baking pan.
- Peel the skin off the cooled potatoes
and slice thinly.
- Preheat oven to 350°F (175°C).
- Arrange half the sliced potatoes in the
buttered pan. Cover potatoes evenly with the dried fruit. Top
fruit layer with remaining potato slices.
- Mix eggs, milk, salt and pepper in a separate
bowl and pour over potatoes.
- Place the pan of potatoes in a large baking
pan (such as a 13 x 9-inch pan) and carefully pour 1/2 inch of
boiling water in the the larger pan to create a water bath. Cover
potatoes with foil and bake 40 minutes.
- Uncover potatoes and bake another 15 minutes
or until a knife inserted in the center comes out clean. Remove
from oven, cut into 6 squares and serve.
Makes 6 servings.
Notes: Potatoes may be topped with 1/4
cup toasted, sliced almonds, and 1/2 cup diced lean ham or crumbled
bacon may be added to dried fruit mixture. Squares may be served
with maple syrup, if desired.
Approximate nutritional analysis per serving:
299 calories, 4 g fat, 144 mg cholesterol, 287 mg sodium, 12
g protein, 55 g carbohydrates (does not include optional ingredients)
Recipe provided courtesy of Idaho Potato Commission.
