Zesty Breakfast Potatoes State (Virginia) Child Nutrition Agency Developed Recipe

4 from 1 vote

Zesty Breakfast Potatoes State (Virginia) Child Nutrition Agency Developed Recipe

Mixture of sweet and red potatoes, red onion, and bell peppers seasoned with garlic and paprika, then roasted. Flavorful side dish served for breakfast or lunch.

NSLP/SBP CREDITING INFORMATION: ½ cup (No. 8 scoop) provides ⅛ cup red/orange vegetable, ¼ cup starchy vegetable, ⅛ cup additional vegetable.

RECIPE PROJECT NAME

Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Virginia Department of Education

*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.

Prep Time30

Cook Time30

Total Time1

Course: Breakfast

Keyword: TNTG state recipes

Age Group: Ages 6-18

Serving Size: 50-100

Program Type: School Meals

Program Meal Type: Breakfast, Lunch

Conventional Meal Category: Side Dish

Program Meal Component: Vegetables

Vegetable Subgroup: Red-Orange Vegetables, Starchy Vegetables, Other Vegetables

Meal Service Temperature: Hot

Cooking Method: Roast

Season: Summer, Fall, Spring, Winter

50 Servings

Calories: 105

Ingredients

50 Servings

Weight

5 lb 8 oz *Sweet potatoes, raw
5 lb 8 oz *Red potatoes, raw
2 oz *Red onion, raw
4 oz *Red bell pepper, raw
4 oz *Green bell pepper, raw
- - Salt, table
- - Pepper, black
- - Onion powder
- - Paprika
- - Parsley, dried
- - Oil, olive or salad
- - Turkey bacon, cooked

Measure

1 gal 1 qt ½ cup *Sweet potatoes, raw
1 gal 1 qt ½ cup *Red potatoes, raw
½ cup *Red onion, raw
¼ cup *Red bell pepper, raw
¼ cup *Green bell pepper, raw
1 Tbsp Salt, table
2 Tbsp Pepper, black
2 Tbsp Onion powder
2 Tbsp Paprika
2 Tbsp Parsley, dried
½ cup Oil, olive or salad
6 slices Turkey bacon, cooked

100 Servings

Weight

11 lb *Sweet potatoes, raw
11 lb *Red potatoes, raw
4 oz *Red onion, raw
8 oz *Red bell pepper, raw
8 oz *Green bell pepper, raw
- - Salt, table
- - Pepper, black
- - Onion powder
- - Paprika
- - Parsley, dried
- - Oil, olive or salad
- - Turkey bacon, cooked

Measure

2 gal 2 qt 1 cup *Sweet potatoes, raw
2 gal 2 qt 1 cup *Red potatoes, raw
1 cup *Red onion, raw
½ cup *Red bell pepper, raw
½ cup *Green bell pepper, raw
2 Tbsp Salt, table
¼ cup Pepper, black
¼ cup Onion powder
¼ cup Paprika
¼ cup Parsley, dried
1 cup Oil, olive or salad
12 slices Turkey bacon, cooked

-

50 Servings

Weight

5 lb 8 oz *Sweet potatoes, raw
5 lb 8 oz *Red potatoes, raw
2 oz *Red onion, raw
4 oz *Red bell pepper, raw
4 oz *Green bell pepper, raw
- - Salt, table
- - Pepper, black
- - Onion powder
- - Paprika
- - Parsley, dried
- - Oil, olive or salad
- - Turkey bacon, cooked

Measure

1 gal 1 qt ½ cup *Sweet potatoes, raw
1 gal 1 qt ½ cup *Red potatoes, raw
½ cup *Red onion, raw
¼ cup *Red bell pepper, raw
¼ cup *Green bell pepper, raw
1 Tbsp Salt, table
2 Tbsp Pepper, black
2 Tbsp Onion powder
2 Tbsp Paprika
2 Tbsp Parsley, dried
½ cup Oil, olive or salad
6 slices Turkey bacon, cooked

100 Servings

Weight

11 lb *Sweet potatoes, raw
11 lb *Red potatoes, raw
4 oz *Red onion, raw
8 oz *Red bell pepper, raw
8 oz *Green bell pepper, raw
- - Salt, table
- - Pepper, black
- - Onion powder
- - Paprika
- - Parsley, dried
- - Oil, olive or salad
- - Turkey bacon, cooked

Measure

2 gal 2 qt 1 cup *Sweet potatoes, raw
2 gal 2 qt 1 cup *Red potatoes, raw
1 cup *Red onion, raw
½ cup *Red bell pepper, raw
½ cup *Green bell pepper, raw
2 Tbsp Salt, table
¼ cup Pepper, black
¼ cup Onion powder
¼ cup Paprika
¼ cup Parsley, dried
1 cup Oil, olive or salad
12 slices Turkey bacon, cooked

Instructions

Preheat oven to 375 ºF.
Wash all produce.
Keeping sweet potatoes and red potatoes separate, cut into ½ inch cubes.
Cut onions and peppers into ½ inch dice.
In a small mixing bowl, combine all spices. Then add the oil to the spice mixture and whisk until well incorporated.
Using large mixing bowls, separate the red potatoes into one bowl and the sweet potatoes, red onion, and peppers in another.
Drizzle half the oil/spice mixture over red potatoes and the other half over the sweet potato mixture.
Using gloved hands or tongs, combine the mixture until well coated.
Keeping the red potatoes and sweet potato mixture separate, spread each in a single layer on a parchment paper lined sheet pan(s) (18” x 16”).
For 50 servings, use 2 pans.
For 100 servings, use 4 pans.
Roast the red potatoes for 10 minutes.
Remove from the oven and flip potatoes.
Place the red potatoes back in the oven along with the sheet trays of sweet potatoes and bake for 10 minutes.
After 10 minutes, remove the sweet potatoes from the oven and flip.
Divide the bacon evenly, adding it to all of the sheet pans of red and sweet potatoes and bake for another 10 minutes or until potatoes are fork tender.
Critical Control Point: Heat to 135 ºF or higher for at least 15 seconds.
After removing red and sweet potatoes from the oven, combine in a large mixing bowl.
Critical Control Point: Hold for hot service at 135 ºF or higher.
Portion ½ cup servings with No. 8 scoop.

Video

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