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Max’s Breakfast Potatoes


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Max's Breakfast Potatoes


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Max’s Breakfast Potatoes


  • Prep Time : 10 min
  • Cook Time : 35 min
  • Ready Time : 45 min




  • 2 tablespoons butter
  • 8 oz. Onion cut in 1/4" dice
  • 1 qt. sour cream
  • 1 cups 2% Milk
  • 10 oz. shredded cheddar cheese
  • 1 tablespoon salt
  • 1 teaspoon ground white pepper
  • 1 5-lb bag cooked chilled Idaho® potatoes cut in 1/2" cub


  • 1 oz. (1/2 c) panko bread crumbs
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1 tablespoon Melted Butter


1 Melt butter in sauté pan.
2 Add onion; cook until softened, about 5 minutes. Set aside.
3 In mixing bowl, combine sour cream, milk, cheese, salt and pepper. Gently mix together.
4  Fold in potatoes and onion. Spray half-size hotel pan with vegetable oil. Spread potato mixture evenly in pan.
5  Combine topping ingredients in bowl; mix well.
6 Sprinkle over potato mixture. Bake in 350°F oven, uncovered, until bubbling hot, about 30 minutes.

Source: Idaho Potato Commission

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