Harvest Hashbrown

50 and 100 (2 hashbrowns) servings


1 serving provides:

  • ⅛ cup red/orange vegetable
  • ⅜ cup starchy vegetable

PrimeroEdge: SR110240


50 Servings

2 qt (1 lb 10 oz)   Potato flakes, dehydrated
1 Tbsp   Kosher salt, fine ground
1 tsp   Black pepper
1 Tbsp + 1 tsp   Garlic powder
2 tsp   Onion powder
3 qt + 1 cup   Hot water
2 qt + 2 cups (3 lb)   Spaghetti squash flesh, baked

100 Servings

1 gal (3 lb 4 oz)   Potato flakes, dehydrated
2 Tbsp   Kosher salt, fine ground
2 tsp   Black pepper
2 Tbsp + 2 tsp   Garlic powder
1 Tbsp + 1 tsp   Onion powder
1 gal + 2 qt + 2 cups   Hot water
1 gal + 1 qt (6 lb)   Spaghetti squash flesh, baked

Harvest Hashbrown Directions

  1. In a large bowl, whisk together potato flakes, kosher salt, black pepper, garlic powder, and onion powder.
  2. Add hot water to potato mixture. Mix well by hand.
  3. Fold in the squash using a rubber spatula.
  4. Preheat convection oven to 400°F. Spray parchment-lined sheet with cooking spray. Portion mixture onto sheet tray using a #16 scoop (4 X 5). Spray top of scooped mixture with cooking spray. Lay parchment over the scooped mixture. Place a full sheet tray on top of parchment. Press gently to flatten into 3" diameter circles. Remove sheet tray and parchment from the top.
  5. Bake at 400°F for 16-18 minutes to an internal temperature of 165°F.
  6. Once baked, serve using a metal spatula.
  7. Two hashbrowns per serving.
  8. Process #2: Same Day Service


harvest hashbrowns notes all charts


Recipe developed with funding from USDA’s Team Nutrition Training Grant for School Meal Recipe Development.
(Pennridge School District)

This project was funded using U. S. Department of Agriculture grant funds.

This institution is an equal opportunity provider.

Sorry, this website uses features that your browser doesn’t support. Upgrade to a newer version of Firefox, Chrome, Safari, or Edge and you’ll be all set.