|POTATOES,WHITE,FROZEN,SHREDDED,HASHBROWN||25-7/8 lbs||3 gal 2 qts|
|CHEESE,MONTEREY JACK,REDUCED FAT,SHREDDED||2 lbs||2 qts|
|ONIONS,GREEN,FRESH,CHOPPED||8-7/8 oz||2-1/2 cup||9-3/4 oz|
|ONIONS,FRESH,CHOPPED||5-5/8 oz||1 cup||6-1/4 oz|
|EGGS,WHOLE,FROZEN||1-3/8 lbs||2-5/8 cup|
|GARLIC POWDER||1-5/8 oz||1/4 cup 1-2/3 tbsp|
|SALT||1-1/4 oz||2 tbsp|
|PEPPER,WHITE,GROUND||1/8 oz||1/4 tsp|
|COOKING SPRAY,NONSTICK||2 oz||1/4 cup 1/3 tbsp|
2 Add cheese, green onions, and fresh onions to potato; mix well.
3 Add garlic powder, salt, and pepper to egg; stir to blend.
4 Add egg mixture to potatoes; stir lightly to combine all ingredients.
5 Lightly spray each steam table pan with non-stick cooking spray.
6 Shape potato mixture into 4-ounce balls. Place balls in rows of 3×5 on each pan. Flatten into 4×1/2-inch thick cakes; lightly spray
tops with non-stick cooking spray.
7 Using a convection oven, bake 30 to 35 minutes at 375 F. oven on high fan, open vent or until well browned. CCP: Internal
temperature must reach 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service.
|129 cal||22 g||6 g||2 g||30 mg||230 mg||54 mg|