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Roasted Potatoes and Turkey Hash USDA Recipe for Adults in CACFP

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.
Course: Breakfast
Keyword: CACFP
Age Group: Adult
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Side Dish
Program Meal Component: Meats, Vegetables
Vegetable Subgroup: Red-Orange Vegetables, Starchy Vegetables
Meal Service Temperature: Hot
Cooking Method: Bake, Sauté
25 Servings
Calories: 150

Ingredients

25 Servings

    Weight

    • 3 lb 12 oz Canned diced potatoes, drained
    • - - Canola oil
    • 3 oz Fresh garlic, minced
    • - - Salt (divide in half)
    • - - White pepper
    • 3 lb 4 oz Raw ground turkey breast (no more than15% fat)
    • 1 lb 2 oz *Fresh red bell peppers, diced
    • 8 oz *Fresh green bell peppers, diced
    • - - Cayenne pepper
    • - - Ground sage
    • - - Red pepper flakes
    • - - Coriander seeds, whole
    • - - Garlic powder
    • - - Onion powder
    • 6 oz Canned applesauce, unsweetened

    Measure

    • 3½ qt (approx. ½ No. 10 can) Canned diced potatoes, drained
    • ¼ cup 1 Tbsp Canola oil
    • ¼ cup Fresh garlic, minced
    • 1½ tsp Salt (divide in half)
    • ½ tsp White pepper
    • - - Raw ground turkey breast (no more than15% fat)
    • 3 cups *Fresh red bell peppers, diced
    • 1½ cups *Fresh green bell peppers, diced
    • ½ tsp Cayenne pepper
    • 1 tsp Ground sage
    • ½ tsp Red pepper flake
    • 1 Tbsp 2 tsp Coriander seeds, whole
    • 1 tsp Garlic powder
    • 1 tsp Onion powder
    • ¼ cup 2 Tbsp Canned applesauce, unsweetened

    50 Servings

      Weight

      • 7 lb 8 oz Canned diced potatoes, drained
      • - - Canola oil
      • 6 oz Fresh garlic, minced
      • - - Salt (divide in half)
      • - - White pepper
      • 6 lb 8 oz Raw ground turkey breast (no more than 15% fat)
      • 2 lb 4 oz *Fresh red bell peppers, diced
      • 1 lb *Fresh green bell peppers, diced
      • - - Cayenne pepper
      • - - Ground sage
      • - - Red pepper flakes
      • - - Coriander seeds, whole
      • - - Garlic powder
      • - - Onion powder
      • 12 oz Canned applesauce, unsweetened

      Measure

      • 1 gal 3 qt (approx. 1 No. 10 can) Canned diced potatoes, drained
      • ½ cup 2 Tbsp Canola oil
      • ½ cup Fresh garlic, minced
      • 1 Tbsp Salt (divide in half)
      • 1 tsp White pepper
      • - - Raw ground turkey breast (no more than 15% fat)
      • 1 qt 2 cups *Fresh red bell peppers, diced
      • 3 cups *Fresh green bell peppers, diced
      • 1 tsp Cayenne pepper
      • 2 tsp Ground sage
      • 1 tsp Red pepper flakes
      • 3 Tbsp 1 tsp Coriander seeds, whole
      • 2 tsp Garlic powder
      • 2 tsp Onion powder
      • ¾ cup Canned applesauce, unsweetened

      -

      25 Servings

        Weight

        • 3 lb 12 oz Canned diced potatoes, drained
        • - - Canola oil
        • 3 oz Fresh garlic, minced
        • - - Salt (divide in half)
        • - - White pepper
        • 3 lb 4 oz Raw ground turkey breast (no more than15% fat)
        • 1 lb 2 oz *Fresh red bell peppers, diced
        • 8 oz *Fresh green bell peppers, diced
        • - - Cayenne pepper
        • - - Ground sage
        • - - Red pepper flakes
        • - - Coriander seeds, whole
        • - - Garlic powder
        • - - Onion powder
        • 6 oz Canned applesauce, unsweetened

        Measure

        • 3½ qt (approx. ½ No. 10 can) Canned diced potatoes, drained
        • ¼ cup 1 Tbsp Canola oil
        • ¼ cup Fresh garlic, minced
        • 1½ tsp Salt (divide in half)
        • ½ tsp White pepper
        • - - Raw ground turkey breast (no more than15% fat)
        • 3 cups *Fresh red bell peppers, diced
        • 1½ cups *Fresh green bell peppers, diced
        • ½ tsp Cayenne pepper
        • 1 tsp Ground sage
        • ½ tsp Red pepper flake
        • 1 Tbsp 2 tsp Coriander seeds, whole
        • 1 tsp Garlic powder
        • 1 tsp Onion powder
        • ¼ cup 2 Tbsp Canned applesauce, unsweetened

        50 Servings

          Weight

          • 7 lb 8 oz Canned diced potatoes, drained
          • - - Canola oil
          • 6 oz Fresh garlic, minced
          • - - Salt (divide in half)
          • - - White pepper
          • 6 lb 8 oz Raw ground turkey breast (no more than 15% fat)
          • 2 lb 4 oz *Fresh red bell peppers, diced
          • 1 lb *Fresh green bell peppers, diced
          • - - Cayenne pepper
          • - - Ground sage
          • - - Red pepper flakes
          • - - Coriander seeds, whole
          • - - Garlic powder
          • - - Onion powder
          • 12 oz Canned applesauce, unsweetened

          Measure

          • 1 gal 3 qt (approx. 1 No. 10 can) Canned diced potatoes, drained
          • ½ cup 2 Tbsp Canola oil
          • ½ cup Fresh garlic, minced
          • 1 Tbsp Salt (divide in half)
          • 1 tsp White pepper
          • - - Raw ground turkey breast (no more than 15% fat)
          • 1 qt 2 cups *Fresh red bell peppers, diced
          • 3 cups *Fresh green bell peppers, diced
          • 1 tsp Cayenne pepper
          • 2 tsp Ground sage
          • 1 tsp Red pepper flakes
          • 3 Tbsp 1 tsp Coriander seeds, whole
          • 2 tsp Garlic powder
          • 2 tsp Onion powder
          • ¾ cup Canned applesauce, unsweetened

          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).

          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.

          Nutrition

          Serving: 1cup (8 oz spoodle) | Calories: 150 | Total Carbohydrate: 12g | Protein: 9g | Total Fat: 7g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 285mg | Potassium: 304mg | Dietary Fiber: 2g | Total Sugars: 2g | Vitamin C: 44mg | Vitamin D: 2IU | Calcium: 18mg | Iron: 2mg | Vitamin A: 40mcg