Harvest Hashbrown State (Pennsylvania) Child Nutrition Agency Developed Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Spaghetti squash enhances the nutritional value, flavor, and color of this hashbrown.
NSLP/SBP CREDITING INFORMATION:
2 hashbrowns provide ⅛ cup red/orange vegetable, ⅜ cup starchy vegetable.
RECIPE PROJECT NAME
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Pennsylvania Department of Education
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
3.50 from 2 votes
Add to Cookbook https://theicn.org/cnrb/pdfs/state-recipes-2023-05-24/Pennsylvania-recipes/508_Pennsylvania-DOE-Harvest-Hashbrown-Recipe.pdf

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Prep Time 1 hour 15 minutes
Cook Time 1 hour 3 minutes
Total Time 2 hours 18 minutes

Ingredients
 

50 Servings

    Weight

    • 1 lb 10 oz Potato flakes, dehydrated
    • - - Kosher salt, fine ground
    • - - Black pepper
    • - - Garlic powder
    • - - Onion powder
    • - - Hot water
    • 3 lb *Spaghetti squash flesh, baked

    Measure

    • 2 qt 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 *Spaghetti squash flesh, baked

    100 Servings

      Weight

      • 3 lb 4 oz Potato flakes dehydrated
      • - - Kosher salt, fine ground
      • - - Black pepper
      • - - Garlic powder
      • - - Onion powder
      • - - Hot water
      • 6 lb *Spaghetti squash flesh, baked

      Measure

      • 1 gal 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 *Spaghetti squash flesh, baked

      Quantity
       

      50 Servings

        Weight

        • 1 lb 10 oz Potato flakes, dehydrated
        • - - Kosher salt, fine ground
        • - - Black pepper
        • - - Garlic powder
        • - - Onion powder
        • - - Hot water
        • 3 lb *Spaghetti squash flesh, baked

        Measure

        • 2 qt 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 *Spaghetti squash flesh, baked

        100 Servings

          Weight

          • 3 lb 4 oz Potato flakes dehydrated
          • - - Kosher salt, fine ground
          • - - Black pepper
          • - - Garlic powder
          • - - Onion powder
          • - - Hot water
          • 6 lb *Spaghetti squash flesh, baked

          Measure

          • 1 gal 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 *Spaghetti squash flesh, baked

          Ingredients
           

          50 Servings

            Weight

            • 1 lb 10 oz Potato flakes, dehydrated
            • - - Kosher salt, fine ground
            • - - Black pepper
            • - - Garlic powder
            • - - Onion powder
            • - - Hot water
            • 3 lb *Spaghetti squash flesh, baked

            Measure

            • 2 qt 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 *Spaghetti squash flesh, baked

            100 Servings

              Weight

              • 3 lb 4 oz Potato flakes dehydrated
              • - - Kosher salt, fine ground
              • - - Black pepper
              • - - Garlic powder
              • - - Onion powder
              • - - Hot water
              • 6 lb *Spaghetti squash flesh, baked

              Measure

              • 1 gal 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 *Spaghetti squash flesh, baked

              Quantity
               

              50 Servings

                Weight

                • 1 lb 10 oz Potato flakes, dehydrated
                • - - Kosher salt, fine ground
                • - - Black pepper
                • - - Garlic powder
                • - - Onion powder
                • - - Hot water
                • 3 lb *Spaghetti squash flesh, baked

                Measure

                • 2 qt 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 *Spaghetti squash flesh, baked

                100 Servings

                  Weight

                  • 3 lb 4 oz Potato flakes dehydrated
                  • - - Kosher salt, fine ground
                  • - - Black pepper
                  • - - Garlic powder
                  • - - Onion powder
                  • - - Hot water
                  • 6 lb *Spaghetti squash flesh, baked

                  Measure

                  • 1 gal 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 *Spaghetti squash flesh, baked
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • 1 lb 10 oz Potato flakes, dehydrated
                    • - - Kosher salt, fine ground
                    • - - Black pepper
                    • - - Garlic powder
                    • - - Onion powder
                    • - - Hot water
                    • 3 lb *Spaghetti squash flesh, baked

                    Measure

                    • 2 qt 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 *Spaghetti squash flesh, baked

                    100 Servings

                      Weight

                      • 3 lb 4 oz Potato flakes dehydrated
                      • - - Kosher salt, fine ground
                      • - - Black pepper
                      • - - Garlic powder
                      • - - Onion powder
                      • - - Hot water
                      • 6 lb *Spaghetti squash flesh, baked

                      Measure

                      • 1 gal 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 *Spaghetti squash flesh, baked

                      Quantity
                       

                      50 Servings

                        Weight

                        • 1 lb 10 oz Potato flakes, dehydrated
                        • - - Kosher salt, fine ground
                        • - - Black pepper
                        • - - Garlic powder
                        • - - Onion powder
                        • - - Hot water
                        • 3 lb *Spaghetti squash flesh, baked

                        Measure

                        • 2 qt 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 *Spaghetti squash flesh, baked

                        100 Servings

                          Weight

                          • 3 lb 4 oz Potato flakes dehydrated
                          • - - Kosher salt, fine ground
                          • - - Black pepper
                          • - - Garlic powder
                          • - - Onion powder
                          • - - Hot water
                          • 6 lb *Spaghetti squash flesh, baked

                          Measure

                          • 1 gal 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 *Spaghetti squash flesh, baked
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • 1 lb 10 oz Potato flakes, dehydrated
                            • - - Kosher salt, fine ground
                            • - - Black pepper
                            • - - Garlic powder
                            • - - Onion powder
                            • - - Hot water
                            • 3 lb *Spaghetti squash flesh, baked

                            Measure

                            • 2 qt 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 *Spaghetti squash flesh, baked

                            100 Servings

                              Weight

                              • 3 lb 4 oz Potato flakes dehydrated
                              • - - Kosher salt, fine ground
                              • - - Black pepper
                              • - - Garlic powder
                              • - - Onion powder
                              • - - Hot water
                              • 6 lb *Spaghetti squash flesh, baked

                              Measure

                              • 1 gal 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 *Spaghetti squash flesh, baked

                              Quantity
                               

                              50 Servings

                                Weight

                                • 1 lb 10 oz Potato flakes, dehydrated
                                • - - Kosher salt, fine ground
                                • - - Black pepper
                                • - - Garlic powder
                                • - - Onion powder
                                • - - Hot water
                                • 3 lb *Spaghetti squash flesh, baked

                                Measure

                                • 2 qt 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 *Spaghetti squash flesh, baked

                                100 Servings

                                  Weight

                                  • 3 lb 4 oz Potato flakes dehydrated
                                  • - - Kosher salt, fine ground
                                  • - - Black pepper
                                  • - - Garlic powder
                                  • - - Onion powder
                                  • - - Hot water
                                  • 6 lb *Spaghetti squash flesh, baked

                                  Measure

                                  • 1 gal 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 *Spaghetti squash flesh, baked
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • 1 lb 10 oz Potato flakes, dehydrated
                                    • - - Kosher salt, fine ground
                                    • - - Black pepper
                                    • - - Garlic powder
                                    • - - Onion powder
                                    • - - Hot water
                                    • 3 lb *Spaghetti squash flesh, baked

                                    Measure

                                    • 2 qt 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 *Spaghetti squash flesh, baked

                                    100 Servings

                                      Weight

                                      • 3 lb 4 oz Potato flakes dehydrated
                                      • - - Kosher salt, fine ground
                                      • - - Black pepper
                                      • - - Garlic powder
                                      • - - Onion powder
                                      • - - Hot water
                                      • 6 lb *Spaghetti squash flesh, baked

                                      Measure

                                      • 1 gal 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 *Spaghetti squash flesh, baked

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • 1 lb 10 oz Potato flakes, dehydrated
                                        • - - Kosher salt, fine ground
                                        • - - Black pepper
                                        • - - Garlic powder
                                        • - - Onion powder
                                        • - - Hot water
                                        • 3 lb *Spaghetti squash flesh, baked

                                        Measure

                                        • 2 qt 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 *Spaghetti squash flesh, baked

                                        100 Servings

                                          Weight

                                          • 3 lb 4 oz Potato flakes dehydrated
                                          • - - Kosher salt, fine ground
                                          • - - Black pepper
                                          • - - Garlic powder
                                          • - - Onion powder
                                          • - - Hot water
                                          • 6 lb *Spaghetti squash flesh, baked

                                          Measure

                                          • 1 gal 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 *Spaghetti squash flesh, baked
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • In a large bowl, whisk together potato flakes, kosher salt, black pepper, garlic powder, and onion powder.
                                          • Add hot water to potato mixture. Mix well by hand.
                                          • Preheat convection oven to 350 ̊F. Cover a sheet tray with parchment paper.
                                          • Slice squash in half long ways, stem to stem. Using a solid spoon, remove seeds. Place squash on parchment-lined sheet tray, skin side up.
                                          • Roast in oven for 35-45 minutes or until fork tender. Remove from oven and allow to cool for approximately 20 minutes or until able to handle. When cool, use a fork to scrape squash into a large bowl. Discard skin.
                                          • Fold in the squash using a rubber spatula.
                                          • Preheat convection oven to 400 ºF. Spray parchment-lined sheet with cooking spray.
                                          • Portion mixture onto sheet tray using a No. 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-inch diameter circles. Remove sheet tray and parchment from the top.
                                          • Bake at 400 ºF for 16-18 minutes to an internal temperature of 165 ºF for at least 15 seconds.
                                          • Once baked, serve using a metal spatula.
                                            Critical Control Point: Hold hot for service at 135 ºF or higher.
                                          • Serve two hashbrowns per serving.

                                          Nutrition INFORMATION

                                          Harvest Hashbrown State (Pennsylvania) Child Nutrition Agency Developed Recipe for Schools
                                          Amount Per Serving
                                           
                                          2 hashbrowns
                                          Calories
                                          40
                                          Total Fat
                                           
                                          0
                                          g
                                          0
                                          %
                                          Saturated Fat
                                           
                                          0
                                          g
                                          0
                                          %
                                          Cholesterol
                                           
                                          0
                                          mg
                                          0
                                          %
                                          Sodium
                                           
                                          129
                                          mg
                                          6
                                          %
                                          Total Carbohydrate
                                           
                                          9
                                          g
                                          3
                                          %
                                          Dietary Fiber
                                           
                                          1
                                          g
                                          4
                                          %
                                          Total Sugars
                                           
                                          1
                                          g
                                          1
                                          %
                                          Added Sugars included
                                           
                                          0
                                          g
                                          Protein
                                           
                                          1
                                          g
                                          2
                                          %
                                          Calcium
                                           
                                          10
                                          mg
                                          1
                                          %
                                          Iron
                                           
                                          0
                                          mg
                                          0
                                          %
                                          Potassium
                                           
                                          128
                                          mg
                                          4
                                          %
                                          N/A=data not available
                                          *Marketing Guide
                                          50 Servings:
                                          Spaghetti squash: 5 lb 12 oz
                                          100 Servings:
                                          Spaghetti squash: 11 lb 8 oz

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
                                          To roast spaghetti squash: Preheat convection oven to 350 °F.
                                          Slice squash in half long ways, stem to stem. Using a solid spoon, remove seeds. Place squash on parchment-lined sheet tray, skin side up. Roast in oven for 35-45 minutes or until fork-tender. Remove from oven and allow to cool for approximately 20 minutes or until able to handle. When cool, use a fork to scrape squash into a large bowl. Discard skin.
                                          Rotate sheet trays of hashbrowns halfway through baking time for best results.
                                          Cooking Process #2: Same Day Service
                                          Yield / Volume
                                          50 Servings:
                                          About 100 each
                                          About 7 lb 8 oz
                                          100 Servings:
                                          About 200 each
                                          About 15 lb