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Baked Potato Pancakes
Source: U.S. Department of Defence

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VEGETABLES No.Q 077 01
BAKED POTATO PANCAKES
Yield 100
Portion 1 Cake
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
107 cal
18 g
5g
2g
30 mg
208 mg
50 mg
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
5-5/8 oz
1 cup
6-1/4 oz
ONIONS,FRESH,CHOPPED
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 3x5 on each pan. Flatten into 4x1/2-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.



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Baked Potato Pancakes

Yield: 100 Portion: 1 Cake
Calories: 107 cal
Carbohydrates: 18 g
Protein: 5g
Fat: 2g
Cholesterol: 30 mg
Sodium: 208 mg
Calcium: 50 mg

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 3x5 on each pan. Flatten into 4x1/2-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.

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/vegetables/baked_potato_pancakes.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence