Fruity Potato Breakfast Squares
A savory egg and potato breakfast casserole with sweet bits of dried fruit scattered throughout.
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 13x9x2-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.
- 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.
Nutritional Information Per Serving (1/6 of recipe): 299 calories, 4 g fat, 144 mg cholesterol, 287 mg sodium, 12 g protein, 55 g carbohydrates (does not include optional ingredients)
Recipe and photograph provided courtesy of Idaho Potato Commission.