Go Back Email Link
Print Recipe Add to Collection
3 from 3 votes

Roasted Potatoes and Turkey Hash USDA Recipe for Schools

Dash into your day with this nutritious hash! It is a delicious combination of roasted potatoes combined with lean ground turkey and red and green peppers, enhanced with five aromatic spices.
NSLP/SBP CREDITING INFORMATION
²⁄3 cup (No. 6 scoop) provides 0.75 equivalent meat/meat alternate and ¹⁄8 cup red/orange vegetable and ³⁄8 cup starchy vegetable.
Course: Breakfast
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
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
50 Servings
Calories: 131

Ingredients

50 Servings

    Weight

    • 10 lb Potatoes, canned, diced, drained
    • - - Canola oil
    • 6 oz Garlic, fresh, minced
    • - - Salt
    • - - White pepper
    • 3 lb 8 oz Ground turkey breast, raw (no more than 15% fat)
    • 2 lb 4 oz *Red bell peppers, fresh, diced
    • 1 lb *Green bell peppers, fresh, diced
    • - - Cayenne pepper
    • - - Ground sage
    • - - Red pepper flakes
    • - - Coriander seeds,whole
    • - - Garlic powder
    • - - Onion powder
    • 6 oz Canned applesauce, unsweetened

    Measure

    • 1 gal 1 qt 1¹⁄3 cups (approx. 2 No. 10 cans) Potatoes, canned, diced, drained
    • ¹⁄2 cup 2 Tbsp Canola oil
    • ¹⁄2 cup Garlic, fresh, minced
    • 2²⁄3 tsp Salt
    • 1 tsp White pepper
    • 1 qt 3 cups Ground turkey breast, raw (no more than 15% fat)
    • 1 qt 2 cups 2 Tbsp *Red bell peppers, fresh, diced
    • 3 cups *Green bell peppers, fresh, diced
    • ¹⁄2 tsp Cayenne pepper
    • 1 tsp Ground sage
    • ¹⁄2 tsp Red pepper flakes
    • 1 Tbsp 2 tsp Coriander seeds, whole
    • 1 tsp Garlic powder
    • 1 tsp Onion powder
    • ¼ cup 2 Tbsp Canned applesauce, unsweetened

    100 Servings

      Weight

      • 20 lb Potatoes, canned, diced, drained
      • - - Canola oil
      • 12 oz Garlic, fresh, minced
      • - - Salt
      • - - White pepper
      • 7 lb Ground turkey breast, raw (no more than 15% fat)
      • 4 lb 8 oz *Red bell peppers, fresh, diced
      • 2 lb *Green bell peppers, fresh, diced
      • - - Cayenne pepper
      • - - Ground sage
      • - - Red pepper flakes
      • - - Coriander seeds, whole
      • - - Garlic powder
      • - - Onion powder
      • 12 oz Canned applesauce, unsweetened

      Measure

      • 2 gal 2 qt 2²⁄3 cups (approx. 3 No. 10 cans) Potatoes, canned, diced, drained
      • 1 ¹⁄4 cups Canola oil
      • 1 cup Garlic, fresh, minced
      • 1 Tbsp 2¹⁄3 tsp Salt
      • 2 tsp White pepper
      • 3 qt 2 cups Ground turkey breast, raw (no more than 15% fat)
      • 3 qt ¹⁄4 cup *Red bell peppers, fresh, diced
      • 1 qt 2 cups *Green bell peppers, fresh, 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
      • ³⁄4 cup (approx. ¹⁄8 No. 10 can) Canned applesauce, unsweetened

      -

      50 Servings

        Weight

        • 10 lb Potatoes, canned, diced, drained
        • - - Canola oil
        • 6 oz Garlic, fresh, minced
        • - - Salt
        • - - White pepper
        • 3 lb 8 oz Ground turkey breast, raw (no more than 15% fat)
        • 2 lb 4 oz *Red bell peppers, fresh, diced
        • 1 lb *Green bell peppers, fresh, diced
        • - - Cayenne pepper
        • - - Ground sage
        • - - Red pepper flakes
        • - - Coriander seeds,whole
        • - - Garlic powder
        • - - Onion powder
        • 6 oz Canned applesauce, unsweetened

        Measure

        • 1 gal 1 qt 1¹⁄3 cups (approx. 2 No. 10 cans) Potatoes, canned, diced, drained
        • ¹⁄2 cup 2 Tbsp Canola oil
        • ¹⁄2 cup Garlic, fresh, minced
        • 2²⁄3 tsp Salt
        • 1 tsp White pepper
        • 1 qt 3 cups Ground turkey breast, raw (no more than 15% fat)
        • 1 qt 2 cups 2 Tbsp *Red bell peppers, fresh, diced
        • 3 cups *Green bell peppers, fresh, diced
        • ¹⁄2 tsp Cayenne pepper
        • 1 tsp Ground sage
        • ¹⁄2 tsp Red pepper flakes
        • 1 Tbsp 2 tsp Coriander seeds, whole
        • 1 tsp Garlic powder
        • 1 tsp Onion powder
        • ¼ cup 2 Tbsp Canned applesauce, unsweetened

        100 Servings

          Weight

          • 20 lb Potatoes, canned, diced, drained
          • - - Canola oil
          • 12 oz Garlic, fresh, minced
          • - - Salt
          • - - White pepper
          • 7 lb Ground turkey breast, raw (no more than 15% fat)
          • 4 lb 8 oz *Red bell peppers, fresh, diced
          • 2 lb *Green bell peppers, fresh, diced
          • - - Cayenne pepper
          • - - Ground sage
          • - - Red pepper flakes
          • - - Coriander seeds, whole
          • - - Garlic powder
          • - - Onion powder
          • 12 oz Canned applesauce, unsweetened

          Measure

          • 2 gal 2 qt 2²⁄3 cups (approx. 3 No. 10 cans) Potatoes, canned, diced, drained
          • 1 ¹⁄4 cups Canola oil
          • 1 cup Garlic, fresh, minced
          • 1 Tbsp 2¹⁄3 tsp Salt
          • 2 tsp White pepper
          • 3 qt 2 cups Ground turkey breast, raw (no more than 15% fat)
          • 3 qt ¹⁄4 cup *Red bell peppers, fresh, diced
          • 1 qt 2 cups *Green bell peppers, fresh, 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
          • ³⁄4 cup (approx. ¹⁄8 No. 10 can) Canned applesauce, unsweetened

          Instructions

          • Combine potatoes, ¹⁄2 cup oil, garlic, ²⁄3 tsp salt, and pepper in a large bowl. Stir well. Set remaining oil aside for step 7. Set remaining salt aside for step 9. Set seasoned potatoes aside for step 2. Recommend to cook in batches of 50.
          • Place 2 qt 3 cups (about 5 lb 2¹⁄2 oz) seasoned potatoes in a steam table pan (18" x 26" x 1") lightly coated with pan release spray. Spread evenly.
            For 50 servings, use 2 pans.
            For 100 servings, use 4 pans.
          • Bake:
            Conventional oven: 375 °F for 15–20 minutes.
            Convection oven: 350 °F for 10–15 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.
          • Heat remaining oil in a medium stock pot.
          • Add turkey. Cook uncovered over medium–high heat for 2–3 minutes, stirring occasionally.
          • Add remaining salt, peppers, cayenne pepper, sage, red pepper flakes, coriander, garlic powder, onion powder, and applesauce. 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 1 qt (about 1 lb 6 oz) turkey mixture over seasoned potatoes in steam table pan. Stir well.
            For 50 servings, use 2 pans.
            For 100 servings, use 4 pans.
          • Critical Control Point: Hold for hot service at 135 °F or higher.
          • Portion with No. 6 scoop (²⁄3 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: 0²⁄3 cup (No. 6 scoop) | Calories: 131 | Total Carbohydrate: 15g | Protein: 6g | Total Fat: 5g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 137mg | Potassium: 309mg | Dietary Fiber: 3g | Total Sugars: 2g | Vitamin D: 1IU | Calcium: 14mg | Iron: 2mg