Baked Potato Pancakes

Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
POTATO,WHITE,DEHYDRATED,SHREDDED 19 lbs
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

Method

1 Rehydrate potatoes according to package directions.
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 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 in 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.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
107 cal 18 g 5 g 2 g 30 mg 208 mg 50 mg

Portion

1 Cake

Yield

100