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Baked Potato Pancakes (Frozen Shredded Potato)
Source: U.S. Department of Defence

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VEGETABLES No.Q 077 00
BAKED POTATO PANCAKES (FROZEN SHREDDED POTATO)
Yield 100
Portion 1 Cake
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
129 cal
22 g
6g
2g
30 mg
230 mg
54 mg
Ingredient
Weight
Measure
Issue
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
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
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.
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
6
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.



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Baked Potato Pancakes (Frozen Shredded Potato)

Yield: 100 Portion: 1 Cake
Calories: 129 cal
Carbohydrates: 22 g
Protein: 6g
Fat: 2g
Cholesterol: 30 mg
Sodium: 230 mg
Calcium: 54 mg

Ingredient Weight Measure Issue
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

Method:
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.
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
6
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.

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_frozen_shredded_potato.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence