Potatoes Romanoff

Chef

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16 pounds frozen hashed brown potatoes
68 ounces sour cream
6 ounces green onions, sliced
1 1/2 ounces salt
1 tablespoon black pepper
12 ounces cheddar cheese, shredded
1/2 teaspoon paprika
Servings: 60
1. Thaw potatoes. Steam for 15 minutes.

2. Combine in mixer bowl and blend on low speed.

3. Add cooked potatoes to sour cream mixture. Mix well. Scale into two greased 12x20x2-inch pans, 10 lb per pan. Sprinkle lightly with paprika. Bake uncovered at 350° for 35-45 minutes. Cut 6x5


Yield: 2 pans 12x20x2 inches
 
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