From: Executive chef Brad Gilmore,Urban Table, Prairie Village, KS. Yield: 6 servings. 1 lb. Yukon Gold Idaho potatoes, cooked, medium-diced ½ cup roasted red peppers, diced ½ cup caramelized onions 1 Tbsp. Parmesan cheese, grated 1 Tbsp. herb blend 9 eggs ½ cup milk Preheat oven to 325°F. Combine the cracked eggs, milk, Parmesan cheese and herb blend. Mix well and set aside. Saute the potatoes, roasted red peppers and caramelized onions on ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.