Roasted Potatoes and Turkey Hash USDA Recipe for Family Child Care

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Roasted Potatoes and Turkey Hash USDA Recipe for Family Child Care

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 Home Childcare Crediting Information

¾ cup (½ cup and ¼ cup measuring cups or 6 fl oz spoodle) provides ½ cup vegetable (⅛ cup red/orange vegetable, ⅜ cup starchy vegetable) and 1 oz equivalent meat.

Prep Time30

Cook Time30

Total Time1

Course: Breakfast

Keyword: Recipes for Home

Age Group: Ages 3-5, Ages 6-18

Serving Size: 6

Program Type: CACFP

Program Meal Type: Breakfast, Lunch, Supper

Conventional Meal Category: Main Dish (Entrée)

Program Meal Component: Meats, Vegetables

Vegetable Subgroup: Red-Orange Vegetables, Starchy Vegetables

Meal Service Temperature: Hot

Cooking Method: Bake, Sauté

6 Servings

Calories: 140

Ingredients

3½ cups or 20 oz Diced Potatoes, drained
1 Tbsp or ½ oz Canola oil
2 Tbsp or 1 oz Fresh Garlic, minced
1 tsp (divided into two ½ tsp) Salt
½ tsp White pepper
1½ cups or 7 oz Ground Turkey Breast, raw (no more than 15% fat)
¾ cup or 4½ oz Fresh red bell pepper, diced
¼ or 2 oz Fresh green bell pepper, diced
¼ tsp Cayenne pepper
½ tsp Sage, ground
½ tsp Red pepper flakes
½ tsp Coriander seeds, whole
¼ tsp Garlic powder
¼ tsp Onion powder
2 Tbsp or 1 oz Canned Applesauce, unsweetened

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3½ cups or 20 oz Diced Potatoes, drained
1 Tbsp or ½ oz Canola oil
2 Tbsp or 1 oz Fresh Garlic, minced
1 tsp (divided into two ½ tsp) Salt
½ tsp White pepper
1½ cups or 7 oz Ground Turkey Breast, raw (no more than 15% fat)
¾ cup or 4½ oz Fresh red bell pepper, diced
¼ or 2 oz Fresh green bell pepper, diced
¼ tsp Cayenne pepper
½ tsp Sage, ground
½ tsp Red pepper flakes
½ tsp Coriander seeds, whole
¼ tsp Garlic powder
¼ tsp Onion powder
2 Tbsp or 1 oz Canned Applesauce, unsweetened

Instructions

Preheat oven to Bake:
Conventional oven: 375 °F
Convection oven: 350 °F
Combine potatoes, oil, garlic, ½ tsp salt, and pepper in a large bowl. Set remaining ½ tsp salt aside for step 10. Stir well.
Lightly spray a baking dish (9” x 13” x 2”) with pan release spray.
Evenly spread potatoes in baking dish.
Bake:
Conventional oven: 375 °F for 15 minutes.
Convection oven: 350 °F for 10 minutes.
Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
Critical Control Point: Hold for hot service at 140 °F or higher.
Set potatoes aside for step 12.
Spray large non-stick skillet lightly with pan release spray and heat over medium high heat.
Add turkey. Cook uncovered over medium-high heat for 2-3 minutes, stirring occasionally.
Add remaining salt (½ tsp), peppers, cayenne pepper, sage, red pepper flakes, coriander, garlic powder, onion powder, and apple sauce. Sauté uncovered over medium-high heat for 3-5 minutes, stirring occasionally. Set aside for step 12.
Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
Pour turkey mixture over seasoned potatoes in baking dish. Stir well.
Critical Control Point: Hold for hot service at 140 °F or higher until served.
Serve ¾ cup (portion with ½ cup and ¼ cup measuring cups or 6 oz spoodle).

Nutrition