Side Dish Snack For School

Ranch Style Hashbrown

  • Ready Time: 60min
    No Reviews
  • Prep Time: 30min
    Cook Time: 30min
  • Potato Type: Russet
    Cuisine: American
  • Serves: 50
    Prep Method: Baked
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Description

Recipe by: Weld County School District 6 Nutrition Services

Operator Notes:
The basic recipe is used for ‘breakfast for lunch’ as a side, and in the breakfast burrito. We also use the recipe for our roasted potatoes as a side dish at lunch, but we cut them in to different sizes and shapes to change things up from time to time. We actually purchased a ‘French Fry’ blade for our chopper, and we will be experimenting with that this coming spring menu cycle!

Ingredients

Ranch Style Hashbrown

  • 9 pounds 8 ounces red potatoes
  • 1/2 cup olive oil
  • 1/2 cup Ranch Dressing Spice Kit

Ranch Dressing Spice Kit

  • 1/3 gram dried parsley
  • 1 3/8 ounces garlic poweder
  • 1 ounce onion powder
  • 12 grams Kosher salt
  • 4 5/8 gram black pepper

Preparation
Prep Time: 30min | Cook Time: 30min

Ranch Style Hashbrown

  1. Wash potatoes thoroughly in continual, cold running water until all dirt is removed.
  2. Dice potatoes using 14mm dice kit in the large Robot Coupe.
  3. As you cut the potatoes, periodically place them in a container filled with cold water (to prevent them from browning).
  4. If stopping here, store potatoes in the walk-in cooler until ready to proceed.
  5. Drain the potatoes of water thoroughly and shake free of any excess moisture.
  6. In a large mixing bowl, toss the following together: 9 pounds 8 oounces diced & drained potatoes, 1/2 cup oil.
  7. Add 1/2 cup ranch seasoning mix and toss again until the potato wedges are evenly coated. CCP: Hold for cold service at 41° F or lower.
  8. Place seasoned potatoes on sheet pan(s) that have been coated with pan spray-ensure that they are spread evenly and are not overcrowded.
  9. Bake at 425°F until the internal temperature reaches 165°F–about 30 minutes.
  10. Remove the potato wedges from the oven and cool properly. CCP: Heat to 165° F or higher for at least 15 seconds CCP: Cool to 41° F or lower within 4 hours.
  11. When cooled, place 9.5 pounds of potatoes into each 2″ hotel pan.
  12. Place lid(s) on pan(s), label them properly and wrap with plastic wrap.

Each pan will provide 50 (3 ounce) servings

Ranch Dressing Spice Kit

  1. Combine spices thoroughly in a mixing bowl by stirring with a whisk
  2. Place 3 ounces of spice mixture into each baggie to be sent to schools
  3. Label and date each baggie appropriately.

Each spice kit will make 1 gallon of Ranch Salad Dressing.

 

 

Nutrition

Calories90
Fat2.16g
Sodium8.06mg
Vitamin C18%
Carbohydrates15.24g
Fiber1g
Protein2.03g

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