Source: MRS 2020
MRS: 1103 — Vegetables (1000s)

Hashbrown Potatoes

Meal Component Contribution:
½ cup starchy vegetable
Number of Portions: 100  Size of Portion: 2 patties
Recipe HACCP Process: #2 - Same day service
Vegetables (Starchy)
  •  Vegetables (Starchy)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Hash Browns, Prefried Pattie, #1614
200  patties
Pan Release Spray, Vegetable Oil, #2514
20  second spray
DIRECTIONS

1.

Place frozen potatoes in a single layer on sheet pans lines with pan liner or sprayed with pan release spray. Do not pan more than you can serve quickly. This product may become soggy. Batch cook to maintain quality.

2.

Bake according to oven (combi or convection) and package or case directions.

CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations.

3.

Use a spatula to remove the potatoes from the sheet pans and place them into half-sized steamtable pans.
Serve them immediately. If that is not an option, place them under a heat lamp to keep the potatoes crisp or cover them with aluminum foil. Cut holes in the foil and place the potatoes in a warmer.

CCP: Cover and hold for service at 135 degrees F or higher. Check the temperature every 30 minutes.

4.

Portion 2 patties per serving. Each portion provides ½ cup starchy vegetable.

CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Discard any leftovers.

Production Notes

Use USDA Foods or Department of Defense (DOD) foods when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
”Culinary Techniques for Healthy School Meals: Preparing Vegetables“ provides seasoning and serving ideas for vegetables.

Nutrients Per Serving
Calories
250
Carbohydrates
31.00 g
Dietary Fiber
2.00 g
Protein
3.00 g
Sodium
550.00 mg
Total Fat
13.00 g
Sat. Fat
2.00 g
Trans Fat
0.00 g