From: Chef Danny Wilser, Ella's, San Francisco. Yield: 24 portions. 7 lb., 8 oz. russet potatoes, peeled and cut into ½" dice ¾ cup canola oil as needed, salt and pepper 3 lb. pasilla peppers, stemmed, seeded and diced 6 lb. butternut squash, grated 8 oz. green onions, thinly sliced 1 lb., 4 oz. lowfat jack or Cheddar cheese, grated In large pot of boiling water, blanch potatoes for 5 minutes or until barely tender. Drain. In rondo over high heat, ...
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