Fruity Idaho® Potato Breakfast Squares

These potato-packed breakfast squares will "fill you up, not out!"


  • 1/2 teaspoon butter
  • 4 large (9 ounces each) Idaho® potatoes, baked and cooled to room temperature
  • 1/2 cup mixed dried fruit (California Raisins, cranberries, cherries, chopped apricots, etc.)
  • 4 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. Peel the skin off the cooled potatoes and slice thinly.
  2. Preheat oven to 350° F. Arrange half the sliced potatoes in the buttered pan. Cover potatoes evenly with the dried fruit. Top fruit layer with remaining potato slices.
  3. Mix eggs, milk, salt and pepper in a separate bowl and pour over potatoes. 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 larger pan to create a water bath. Cover potatoes with foil and bake 40 minutes.
  4. 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.
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Yield: 6 Servings
Calories: 299
Sodium: 287 mg
Fat: 4 g
Protein: 12 g
Cholesterol: 144 mg

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