Potato Scramble with Butternut Squash and Pasilla Peppers


At a Glance

  • Potato Type: Russet
  • Prep Method: null
  • Yield: 4
  • Prep Time:
  • Ready Time:
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  • 7 pounds, 8 ounces Russet potatoes, peeled and cut into 1/2-inch dice
  • 3/4 cup Canola oil
  • Salt and pepper As needed
  • 3 pounds Pasilla peppers, stemmed, seeded and diced
  • 6 pounds Butternut squash, grated
  • 8 ounces Green onions, thinly sliced
  • 1 pound, 4 ounces Lowfat jack or Cheddar cheese, grated


Heat oven to 350°F. In large pot of boiling water, boil potatoes for 5 minutes or until barely tender; drain. In skillet over high heat, heat oil. Add potatoes and season with salt and pepper; cook, stirring occasionally, about 10 minutes or until golden brown. Add peppers and cook until just softened.  Mix in squash and green onions; Cook over medium heat, stirring occasionally, 5 minutes more. Spread potato mixture evenly in baking dish; sprinkle with cheese. Bake 15 minutes or until cheese is melted. 

Calories: 308 Fat: 10g Cholesterol: 11mg Sodium: 198mg Fiber: 6g Protein: 12g Potassium: 1388mg

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