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Roast Beef Hash
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 033 00
ROAST BEEF HASH
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
159 cal
12 g
15 g
6g
39 mg
315 mg
13 mg
Ingredient
Weight
Measure
Issue
BEEF,OVEN ROAST,PRE COOKED
10 lbs
SHORTENING
3-5/8 oz
1/2 cup
ONIONS,FRESH,CHOPPED
2-1/2 lbs
1 qts 3 cup
2-3/4 lbs
1-1/2 lbs
1 qts 1/2 cup
1-3/4 lbs
PEPPERS,GREEN,FRESH,CHOPPED
POTATOES,FRESH,PEELED,CUBED
10 lbs
1 gal 3-1/4 qts
12-1/3 lbs
14-5/8 lbs
1 gal 3 qts
WATER,BOILING
SALT
1/4 oz
1/8 tsp
WATER
1-5/8 lbs
3 cup
14-1/8 oz
1-5/8 cup
CATSUP
SALT
1-7/8 oz
3 tbsp
1/8 oz
1/4 tsp
PEPPER,BLACK,GROUND
GARLIC POWDER
1/4 oz
1/2 tsp
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
Method
1 Chop beef finely. Set aside for use in Step 5.
2 Saute onions, and peppers in shortening or salad oil for 10 minutes or until tender. Stir frequently.
3 Place potatoes in boiling salted water. Return to boil; reduce heat; cook 10 minutes or until tender. Drain. Set aside for use in Step
5.
4 Blend water, catsup, salt, pepper and garlic powder.
5 Combine beef, sauteed vegetables, potatoes and catsup mixture. Mix thoroughly.
6 Lightly spray steam table pans with non-stick cooking spray. Place about 6-1/2 qts beef mixture into each steam table pan.
7 Using a convection oven, bake at 325 F. for 25 minutes or until lightly browned. CCP: Internal temperature must reach 145 F. or
higher for 15 seconds. Hold for service at 140 F. or higher.



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Roast Beef Hash

Yield: 100 Portion: 1/2 Cup
Calories: 159 cal
Carbohydrates: 12 g
Protein: 15 g
Fat: 6g
Cholesterol: 39 mg
Sodium: 315 mg
Calcium: 13 mg

Ingredient Weight Measure Issue
BEEF,OVEN ROAST,PRE COOKED 10 lbs
SHORTENING 3-5/8 oz 1/2 cup
ONIONS,FRESH,CHOPPED 2-1/2 lbs 1 qts 3 cup 2-3/4 lbs
PEPPERS,GREEN,FRESH,CHOPPED 1-1/2 lbs 1 qts 1/2 cup 1-3/4 lbs
POTATOES,FRESH,PEELED,CUBED 10 lbs 1 gal 3-1/4 qts 12-1/3 lbs
WATER,BOILING 14-5/8 lbs 1 gal 3 qts
SALT 1/4 oz 1/8 tsp
WATER 1-5/8 lbs 3 cup
CATSUP 14-1/8 oz 1-5/8 cup
SALT 1-7/8 oz 3 tbsp
PEPPER,BLACK,GROUND 1/8 oz 1/4 tsp
GARLIC POWDER 1/4 oz 1/2 tsp
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp

Method:
1 Chop beef finely. Set aside for use in Step 5.
2 Saute onions, and peppers in shortening or salad oil for 10 minutes or until tender. Stir frequently.
3 Place potatoes in boiling salted water. Return to boil; reduce heat; cook 10 minutes or until tender. Drain. Set aside for use in Step
5.
4 Blend water, catsup, salt, pepper and garlic powder.
5 Combine beef, sauteed vegetables, potatoes and catsup mixture. Mix thoroughly.
6 Lightly spray steam table pans with non-stick cooking spray. Place about 6-1/2 qts beef mixture into each steam table pan.
7 Using a convection oven, bake at 325 F. for 25 minutes or until lightly browned. CCP: Internal temperature must reach 145 F. or
higher for 15 seconds. Hold for service at 140 F. or higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/roast_beef_hash.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence