Hash Brown Stacker USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Our Hash Brown Stacker is a fun (gluten free) take on the traditional hamburger. A hash brown is topped with lean ground beef and all the traditional burger toppings.
NSLP/SBP CREDITING INFORMATION
1 Hash Brown Stacker provides 1 oz equivalent meat/meat alternate and ¼ cup starchy vegetable.
3 from 4 votes

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Instructions
 

  • Place 25 hash brown patties on a sheet pan (18" x 26" x 1") lined with parchment paper and lightly coated with pan-release spray.
    For 50 servings, use 2 pans.
    For 100 servings, use 4 pans.
  • Bake:
    Conventional oven: 375 °F for 15–18 minutes.
    Convection oven: 375 °F for 10 minutes.
  • Critical Control Point: Heat to 135 °F or higher.
  • Critical Control Point: Hold for hot service at 135 °F or higher.
  • Set aside for step 11.
  • In a large stock pot, add onions and pickles. Saute uncovered over medium-high heat for 1–2 minutes until translucent.
  • Add beef and pepper. Cook uncovered over medium–high heat for 3–4 minutes. Stir often until meat is well done.
  • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  • Remove beef mixture from heat. Drain in a colander. Set aside for step 11.
  • Assembly per pan.
  • Using a No. 30 scoop, portion 2 Tbsp (about 1 oz) beef mixture on top of each hash brown patty.
  • Sprinkle 1 Tbsp 1¾ tsp (about 2⁄5 oz) cheese on top of beef mixture.
  • Bake:
    Conventional oven: 375 °F for 15–18 minutes.
    Convection oven: 375 °F for 10 minutes.
  • Drizzle 1 tsp (about 0.24 oz) ketchup over each patty.
  • Drizzle 1 tsp (about 0.24 oz) mustard over each patty.
  • Critical Control Point: Hold for hot service at 135 °F or higher.
  • Serve 1 Hash Brown Stacker.

Nutrition INFORMATION

Nutrition Facts
Hash Brown Stacker USDA Recipe for Schools
Amount Per Serving 1 Hash Brown Stacker
Calories 123 Calories from Fat 27
% Daily Value*
Total Fat 3g5%
Saturated Fat 1g6%
Cholesterol 15mg5%
Sodium 305mg13%
Potassium 333mg10%
Total Carbohydrate 16g5%
Dietary Fiber 2g8%
Total Sugars 4g4%
Protein 9g18%
Vitamin D 1IU7%
Calcium 60mg6%
Iron 1mg6%
*
*Marketing Guide
50 Servings:
Mature onions: 10 oz
100 Servings:
Mature onions: 1 lb 4 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
50 Servings:
About 3 lb 5 oz
About 1 qt 2⅔ cups/50 stackers
100 Servings:
About 6 lb 10 oz
About 3 qt 1¼ cups/100 stackers