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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

1. Butter a 7 x 11-inch baking pan.
2. Peel the skin off the cooled potatoes and slice thinly.
3. Preheat oven to 350° F.
4. Arrange half the sliced potatoes in the buttered pan. Cover potatoes evenly with the dried fruit. Top fruit layer with remaining potato slices.
5. Mix eggs, milk, salt and pepper in a separate bowl and pour over potatoes.
6. Place 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.
7. 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.

Cooks 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.