Diced Breakfast Potatoes

Cook Time: 15 Min.

Serving Size: 1/2 Cup Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 350°F

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Nutritional Content

Allergens: Potatoes; AllergenMilk; AllergenSoy

Calories: 140 Kcal

Carbohydrates: 30 g

Protein: 3 g

Total Fat: 2 g

Calcium: 10 mg

Sodium: 25 mg

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Ingredients

10 Servings

• 3 lb Potato, Russet/Baking Fresh

• 2 tsp Parsley, Dried

• 1 Tbsp 2 tsp Margarine, Solids

• 1/2 tsp Paprika

25 Servings

• 7 lb 8 Oz Potato, Russet/Baking Fresh

• 2 Tbsp Parsley, Dried

• 1/4 Cup Margarine, Solids

• 1 tsp Paprika

50 Servings

• 15 lb Potato, Russet/Baking Fresh

• 1/4 Cup Parsley, Dried

• 1/2 Cup Margarine, Solids

• 2 tsp Paprika

100 Servings

• 30 lb Potato, Russet/Baking Fresh

• 1/2 Cup Parsley, Dried

• 1 Cup Margarine, Solids

• 1 Tbsp 1 tsp Paprika

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Instructions

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

2. Pare, wash and dice Potatoes into counter pan(s). *Use immediately or cover and refrigerate at <40F/4C. (Pre-peeled and sliced Potatoes may be used.

3. Steam Potatoes until just tender.

4. Add Margarine & Seasonings and bake

5. CCP -- Maintain >140F/60C. 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. Refer to local or regional public health regulations for specific times.

6. CCP -- Cool: Product must reach 140F/60C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

7. CCP -- Reheat: To internal temp of 165F/74C held 15 sec within 2 hrs - one time only.
   
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