Roasted Potatoes and Turkey Hash

6 servings  

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.
Category: Potatoes | CACFP

Ingredients

Roasted Potatoes and Turkey Hash

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

Roasted Potatoes and Turkey Hash Directions

  1. Preheat oven to Bake:
    • Conventional oven: 375 °F
    • Convection oven: 350 °F
  2. Combine potatoes, oil, garlic, ½ tsp salt, and pepper in a large bowl. Set remaining ½ tsp salt aside for step 10. Stir well.
  3. Lightly spray a baking dish (9” x 13” x 2”) with pan release spray. Evenly spread potatoes in baking dish.
  4. Bake:
    • Conventional oven: 375 °F for 15 minutes.
    • Convection oven: 350 °F for 10 minutes.
  5. Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
  6. Critical Control Point: Hold for hot service at 140 °F or higher.
  7. Set potatoes aside for step 12.
  8. Spray large non-stick skillet lightly with pan release spray and heat over medium high heat.
  9. Add turkey. Cook uncovered over medium-high heat for 2-3 minutes, stirring occasionally.
  10. 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.
  11. Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  12.  Pour turkey mixture over seasoned potatoes in baking dish. Stir well.
  13. Critical Control Point: Hold for hot service at 140 °F or higher until served.
  14. Serve ¾ cup (portion with ½ cup and ¼ cup measuring cups or 6 oz spoodle).

Recipe notes

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

top