North Dakota Adult Nutrition

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Tomato Basil Eggs & Sweet Potato

Brooke Wojdynski

Serving Size: 1 each Makes: 10/25/50/100 Servings Cook Method: Cook

Nutritional Content

Allergens: Potatoes, Sweet, Tomato, Onion, AllergenEggs, Citrus, Apples, Garlic

Calories: 260 Kcal

Carbohydrates: 33 g

Protein: 13 g

Total Fat: 10 g

Calcium: 100 mg

Sodium: 180 mg

Ingredients

10 Servings

  • 15 each Egg, Shell Large

  • 1 Tbsp 2 tsp Garlic, Whole Fresh

  • 1 1/4 tsp Pepper, White

  • 1 Tbsp 2 tsp Juice, Lemon Bulk

  • 5.5 Oz Onion, Yellow

  • 5.5 Oz Tomato, Fresh

  • 3 Tbsp 1 tsp Basil, Fresh

  • 10 Oz Apple Granny Smith

  • 10 Oz Onion, Red/Burmuda

  • 1 Tbsp 2 tsp Oil, Olive

  • 1 1/4 tsp Pepper, Black Ground

  • 2 lb 8 Oz Potato, Sweet Fresh

25 Servings

  • 37.5 each Egg, Shell Large

  • 1/4 Cup Garlic, Whole Fresh

  • 1 Tbsp Pepper, White

  • 1/4 Cup Juice, Lemon Bulk

  • 13 Oz Onion, Yellow

  • 13 Oz Tomato, Fresh

  • 1/2 Cup Basil, Fresh

  • 1 lb 9 Oz Apple Granny Smith

  • 1 lb 9 Oz Onion, Red/Burmuda

  • 1/4 Cup Oil, Olive

  • 1 Tbsp Pepper, Black Ground

  • 6 lb 4 Oz Potato, Sweet Fresh

50 Servings

  • 75 each Egg, Shell Large

  • 1/2 Cup Garlic, Whole Fresh

  • 2 Tbsp Pepper, White

  • 1/2 Cup Juice, Lemon Bulk

  • 1 lb 10 Oz Onion, Yellow

  • 1 lb 10 Oz Tomato, Fresh

  • 1 Cup Basil, Fresh

  • 3 lb 2 Oz Apple Granny Smith

  • 3 lb 2 Oz Onion, Red/Burmuda

  • 1/2 Cup Oil, Olive

  • 2 Tbsp Pepper, Black Ground

  • 12 lb 8 Oz Potato, Sweet Fresh

100 Servings

  • 150 each Egg, Shell Large

  • 1 Cup Garlic, Whole Fresh

  • 1/4 Cup Pepper, White

  • 1 Cup Juice, Lemon Bulk

  • 3 lb 4 Oz Onion, Yellow

  • 3 lb 4 Oz Tomato, Fresh

  • 2 Cup Basil, Fresh

  • 6 lb 4 Oz Apple Granny Smith

  • 6 lb 4 Oz Onion, Red/Burmuda

  • 1 Cup Oil, Olive

  • 1/4 Cup Pepper, Black Ground

  • 25 lb Potato, Sweet Fresh

Instructions

  1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

  2. Whisk eggs with garlic, white pepper and lemon juice. Cook eggs until set and set aside.

  3. Saute yellow onions until golden.

  4. Toss tomatoes, basil, and onions into eggs.

  5. Sauté sweet potato, apple, and red onion in oil separately. Until golden brown. Toss all together with black pepper.

  6. Serve: 1/2 cup egg mixture with 1/2 cup potato hash.

  7. For Ground Meat (Beef, Pork, Veal, Lamb, Fish) and Eggs: Cook to internal temp of 155F/68C held for 17 seconds.

  8. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

  9. Discard unused product.



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