Greek Yogurt Denver HashA spicy breakfast parfait combines Upstate Farms® Nonfat Plain Yogurt with roasted potatoes, sautéed peppers and spinach. For a bit of crunch, it’s all topped with whole-grain tortilla chips.
12 1/2 lbs. Upstate Farms® Nonfat Plain Yogurt
5 lbs. potatoes, frozen, diced, pre-cooked
2 lbs. bell peppers, frozen, diced
2 lbs. spinach, frozen, chopped, thawed and drained
2 tbsp. garlic powder
2 tbsp. onion powder
3 lbs. whole-grain tortilla chips
Nonstick cooking spray
1. Preheat a large pan or tilt skillet to medium-high heat and coat with nonstick cooking spray.
2. Add frozen potatoes and cook, stirring occasionally, for 10 to 15 minutes or until brown. Remove from pan and keep warm.
3. Add frozen peppers, thawed spinach, garlic and onion powder to pan and cook for 8 minutes or until soft. Combine the vegetable mixture with Upstate Farms® Nonfat Plain Yogurt.
4. To serve, add 1/4 cup of potatoes to each bowl. Top with 1/2 cup of yogurt mixture and 1/4 cup of whole-grain tortilla chips.