Source: U.S. Department of Defence
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Hashed Brown Potatoes (Dehydrated, Diced)
Source: U.S. Department of Defence | |
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 VEGETABLES No.Q 054 04
HASHED BROWN POTATOES (DEHYDRATED, DICED)
Yield 100
Portion 2/3 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
75 cal
7g
1g
5g
0 mg
288 mg
8 mg
Ingredient
Weight
Measure
Issue
POTATO,WHITE,DEHYDRATED,DICED
7-1/2 lbs
WATER,BOILING
50-1/8 lbs
6 gal
SALT
1-7/8 oz
3 tbsp
1-1/8 lbs
2-1/2 cup
SHORTENING,VEGETABLE,MELTED
SALT
5/8 oz
1 tbsp
1/8 oz
1/3 tsp
PEPPER,BLACK,GROUND
Method
1 Add dehydrated diced potatoes to boiling salted water. Cover. Bring quickly to a boil. Reduce heat and simmer for 15 minutes.
2 Spread 1/3 layer of potatoes on greased 375 F. griddle. Sprinkle with mixture of salt and pepper. Cook 10 minutes or until golden
brown. Turn potatoes; continue to cook 10 minutes or until golden brown. Proceed with remaining layers. CCP: Hold at 140 F. or
higher for service.
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| Yield: 100 | Portion: 2/3 Cup |
| Calories: | 75 cal |
| Carbohydrates: | 7g |
| Protein: | 1g |
| Fat: | 5g |
| Cholesterol: | 0 mg |
| Sodium: | 288 mg |
| Calcium: | 8 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| POTATO,WHITE,DEHYDRATED,DICED | 7-1/2 lbs | ||
| WATER,BOILING | 50-1/8 lbs | 6 gal | |
| SALT | 1-7/8 oz | 3 tbsp | |
| SHORTENING,VEGETABLE,MELTED | 1-1/8 lbs | 2-1/2 cup | |
| SALT | 5/8 oz | 1 tbsp | |
| PEPPER,BLACK,GROUND | 1/8 oz | 1/3 tsp |
| Method: | |
|
1 Add dehydrated diced potatoes to boiling salted water. Cover. Bring quickly to a boil. Reduce heat and simmer for 15 minutes. 2 Spread 1/3 layer of potatoes on greased 375 F. griddle. Sprinkle with mixture of salt and pepper. Cook 10 minutes or until golden brown. Turn potatoes; continue to cook 10 minutes or until golden brown. Proceed with remaining layers. CCP: 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.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence