Roasted Potatoes and Turkey Hash USDA Recipe for Adults in CACFP

Age Group: Adult
Serving Size: 25-50
Roasted Potato and Turkey Hash goes beyond breakfast! Roasted potatoes in combination with ground turkey and red and green peppers, all enhanced with the flavors of cayenne, coriander, garlic and sage, make this dish great for breakfast or any meal!
CACFP CREDITING INFORMATION
1 cup (8 oz spoodle) provides ½ cup vegetable (⅛ cup additional vegetable, ⅛ cup red/orange vegetable, ¼ cup starchy vegetable), and 2 oz equivalent meat.
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Instructions
 

  • Place potatoes in a large bowl. Sprinkle over potatoes ¼ cup oil, garlic, ¾ tsp salt and pepper. Stir well.
    Set remaining oil aside for step 7.
    Set remaining salt aside for step 9.
  • Place 3 qts (about 3 lb 12 oz) seasoned potatoes in a steam table pan (18” x 26” x 1”) lightly coated with pan release spray. Spread evenly.
    For 25 servings, use 1 pan.
    For 50 servings, use 2 pans.
  • Bake:
    Conventional oven: 375 °F for 15-20 minutes.
    Convection oven: 350 °F for 10-15 minutes.
  • Critical Control Point: Heat to 140 °F or higher.
  • Critical Control Point: Hold for hot service at 140 °F or higher.
  • Set aside for step 11.
  • Heat remaining oil in a medium stock pot.
  • Add turkey. Cook uncovered over medium-high heat for 2-3 minutes, stirring occasionally.
  • Add remaining ¾ tsp salt, peppers, cayenne pepper, sage, red pepper flakes, coriander, garlic powder, onion powder, and apple sauce. Cook uncovered over medium-high heat for 3-5 minutes, stirring occasionally.
    Set aside for step 11.
  • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  • Pour 2 qt 2½ cups (about 4 lb 14 oz) turkey mixture over seasoned potatoes in steam table pan.
    Stir well.
    For 25 servings, use 1 pan.
    For 50 servings, use 2 pans.
  • Critical Control Point: Hold for hot service at 140 °F or higher.
  • Portion with 8 oz spoodle (1 cup).

Nutrition INFORMATION

Roasted Potatoes and Turkey Hash USDA Recipe for Adults in CACFP
Amount Per Serving
 
1 cup (8 oz spoodle)
Calories
150
Total Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
28
mg
9
%
Sodium
 
285
mg
12
%
Total Carbohydrate
 
12
g
4
%
Dietary Fiber
 
2
g
8
%
Total Sugars
 
2
g
2
%
Protein
 
9
g
18
%
Vitamin A
 
40
mcg
Vitamin C
 
44
mg
53
%
Vitamin D
 
2
IU
13
%
Calcium
 
18
mg
2
%
Iron
 
2
mg
11
%
Potassium
 
304
mg
9
%
N/A=data not available
*Marketing Guide
25 Servings:
Red bell pepper: 1 lb 9 oz
Green bell pepper: 11 oz
50 Servings:
Red bell pepper: 3 lb 2 oz
Green bell pepper: 1 lb 6 oz

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service.
Yield / Volume
25 Servings:
About 8 lbs 2 oz
About 1 gal/1 steam table pan
(12” x 20” x 2½”)
50 Servings:
About 16 lbs 4 oz
About 2 gal/2 steam table pans
(12” x 20” x 2½”)