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

Category: Peppers

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

  1. 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.
  2. 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.
  3. Bake: Conventional oven: 375 °F for 15–20 minutes. Convection oven: 350 °F for 10–15 minutes.
  4. Critical Control Point: Heat to 135 °F or higher.
  5. Critical Control Point: Hold for hot service at 135 °F or higher.
  6. Set aside for step 11.
  7. Heat remaining oil in a medium stock pot.
  8. Add turkey. Cook uncovered over medium–high heat for 2–3 minutes, stirring occasionally.
  9. 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.
  10. Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  11. 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.
  12. Critical Control Point: Hold for hot service at 135 °F or higher.
  13. Portion with No. 6 scoop (⅔ cup).

Recipe notes

Source: Child Nutrition Recipe Box: Healthy Recipes for Child Nutrition Professionals (Institute of Child Nutrition).

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