Roasted Potatoes and Turkey Hash
50 servings
Crediting:
⅔ cup (No. 6 scoop) provides:
- 0.75 equivalent meat/meat alternate and ⅛ cup red/orange vegetable and ⅜ cup starchy vegetable.
PrimeroEdge: SR109967
Ingredients
Roasted Potatoes and Turkey Hash
| 1 gal + 1 qt + 1⅓ cups [approx. 2 No. 10 cans] (10 lb) Potatoes, canned, diced, drained |
| ½ cup + 2 Tbsp Canola oil |
| ½ cup (6 oz) Garlic, fresh, minced |
| 2⅔ tsp Salt |
| 1 tsp White pepper |
| 1 qt + 3 cups (3 lb 8 oz) Ground turkey breast, raw, (no more than 15% fat) |
| 1 qt + 2 cups + 2 Tbsp (2 lb 4 oz) Red bell peppers, fresh, diced |
| 3 cups (1 lb) Green bell peppers, fresh, diced |
| ½ tsp Cayenne pepper |
| 1 tsp Ground sage |
| ½ tsp Red pepper flakes |
| 1 Tbsp + 2 tsp Coriander seeds, whole |
| 1 tsp Garlic powder |
| 1 tsp Onion powder |
| ¼ cup + 2 Tbsp (6 oz) Canned applesauce, unsweetened |
Roasted Potatoes and Turkey Hash Directions
- Combine potatoes, ½ cup oil, garlic, ⅔ tsp salt, and pepper in a large bowl. Stir well. Set remaining oil aside for step 7. Set remaining salt aside for step 9. Set seasoned potatoes aside for step 2. Recommend to cook in batches of 50.
- Place 2 qt 3 cups (about 5 lb 2¹⁄2 oz) seasoned potatoes in a steam table pan (18" x 26" x 1") lightly coated with pan release spray. Spread evenly.For 50 servings, use 2 pans.
- Bake: Conventional oven: 375 °F for 15–20 minutes. Convection oven: 350 °F for 10–15 minutes.
- Critical Control Point: Heat to 135 °F or higher.
- Critical Control Point: Hold for hot service at 135 °F or higher.
- Set aside for step 11.
- Heat remaining oil in a medium stock pot.
- Add turkey. Cook uncovered over medium–high heat for 2–3 minutes, stirring occasionally.
- Add remaining salt, peppers, cayenne pepper, sage, red pepper flakes, coriander, garlic powder, onion powder, and applesauce. Cook uncovered over medium–high heat for 3–5 minutes, stirring occasionally. Set aside for step 11.
- Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
- Pour 1 qt (about 1 lb 6 oz) turkey mixture over seasoned potatoes in steam table pan. Stir well.
For 50 servings, use 2 pans. For 100 servings, use 4 pans. - Critical Control Point: Hold for hot service at 135 °F or higher.
- Portion with No. 6 scoop (⅔ cup).
Notes
Source: Child Nutrition Recipe Box: Healthy Recipes for Child Nutrition Professionals (Institute of Child Nutrition).
