Main Roasted Potatoes and Turkey Hash

6 servings
For 25 & 50 servings, see Recipe notes below.

CACFP Home Childcare Crediting Information

¾ cup (½ cup and ¼ cup measuring cups or 6 fl oz spoodle) provides:

½ cup vegetable (⅛ cup red/orange vegetable, ⅜ cup starchy vegetable) and 1 oz equivalent meat.

3½ cups or 20 oz Diced Potatoes, drained
1 Tbsp or ½ oz Canola oil
2 Tbsp or 1 oz Fresh Garlic, minced
1 tsp (divided into two ½ tsp) Salt
½ tsp White pepper
1½ cups or 7 oz Ground Turkey Breast, raw (no more than 15% fat)
¾ cup or 4½ oz Fresh red bell pepper, diced
¼ or 2 oz Fresh green bell pepper, diced
¼ tsp Cayenne pepper
½ tsp Sage, ground
½ tsp Red pepper flakes
½ tsp Coriander seeds, whole
¼ tsp Garlic powder
¼ tsp Onion powder
2 Tbsp or 1 oz Canned Applesauce, unsweetened

Combine potatoes, oil, garlic, ½ tsp salt, and pepper in a large bowl. Set remaining ½ tsp salt aside for step 10. Stir well.
Lightly spray a baking dish (9” x 13” x 2”) with pan release spray. Evenly spread potatoes in baking dish.
Bake:

Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
Critical Control Point: Hold for hot service at 140 °F or higher.
Set potatoes aside for step 12.
Spray large non-stick skillet lightly with pan release spray and heat over medium high heat.
Add turkey. Cook uncovered over medium-high heat for 2-3 minutes, stirring occasionally.
Add remaining salt (½ tsp), peppers, cayenne pepper, sage, red pepper flakes, coriander, garlic powder, onion powder, and apple sauce. Sauté uncovered over medium-high heat for 3-5 minutes, stirring occasionally. Set aside for step 12.
Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
Pour turkey mixture over seasoned potatoes in baking dish. Stir well.
Critical Control Point: Hold for hot service at 140 °F or higher until served.
Serve ¾ cup (portion with ½ cup and ¼ cup measuring cups or 6 oz spoodle).

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