Yield: 24 servings. 7 lb., 8 oz. russet potatoes, peeled and cut into 1/2" dice 3/4 cup canola oil as needed, salt and pepper 3 lb. pasilla peppers, stemmed, seeded, diced 6 lb. butternut squash, grated 8 oz. green onions, thinly sliced 1 lb., 4 oz. lowfat Jack or Cheddar cheese, grated In a large pot of boiling water, blanch potatoes for 5 minutes or until barely tender. Drain. In a rondo over high heat, heat oil. Add potatoes and season with salt and pepper. Sautè about 10 minutes or ...
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