DENVER, Jan. 26, 2017 /PRNewswire/ -- Potatoes USA is inviting school foodservice professionals across the country to submit their most creative, potato-centric school breakfast recipes to the "Wake Up with Potatoes!" recipe contest.
In anticipation of National School Breakfast Week in March, school foodservice operators are encouraged to get creative in the kitchen with fresh, frozen and/or dehydrated potatoes. A Grand Prize winner will receive a $500 gift card for use toward improvements or new tools for their school kitchen. A Runner Up will receive a Sunkist Commercial Sectionizer (a $250 value).
Potatoes are a popular vegetable in school cafeterias as they are cost-effective, nutritious and students love them. Potatoes also deliver an unbeatable ROI for school foodservice programs, including the USDA's School Breakfast Program which serves more than 14 million children every school day.1
Contest entries can be submitted at PotatoesRaisetheBar.com through March 31, 2017. All entries will be judged by a panel of potato experts from Potatoes USA, based on criteria including appetite appeal, creativity, use of potatoes and potential for school menuing. Winners will be announced in April.
Potatoes USA is a proud sponsor of the School Nutrition Association's National School Breakfast Week 2017. For recipe inspiration, like this Ultimate Hash Brown Breakfast Burrito, visit the Potatoes USA school foodservice recipe database at PotatoesRaisetheBar.com.
Ultimate Hash Brown Breakfast Burrito
Makes 50 servingsEach serving provides 2 ounce equivalents grains, 2.5 ounces meat/meat alternate, ¼ cup starchy vegetables.
Ingredients:
50 10-inch whole grain flour tortillas50 frozen hash brown patties5 pounds liquid whole eggs11 ounces (1 ¼ cups) canned diced green chilies1 teaspoon ground black pepper½ teaspoon cayenne pepper¼ teaspoon garlic powder½ teaspoon salt1 pound 10 ounces shredded cheddar cheese, reduced fat
Directions:
Wrap whole grain flour tortillas in plastic wrap or foil and place in a warmer to soften. Preheat the oven to 400°F.
Place frozen hash brown patties on a perforated sheet pan and hold in the freezer until just before baking. Use a speed rack to hold full pans of hash browns in the freezer.
Spray two 2-inch full-size steamtable pans with pan-release spray. In a large container combine the liquid whole eggs, diced green chilies, ground black pepper, cayenne pepper, garlic powder, and salt. Whisk until well combined. Divide the egg mixture evenly between the two prepared pans. Bake the eggs in a preheated 350°F oven for 20 minutes, stirring after 15 minutes. Or steam the eggs in a steamer for about 3-5 minutes (depending on the steamer). CCP: Heat to 145°F for 3 minutes.
Remove the cooked eggs and stir to break into curds. Hold in the warmer until ready to assemble the burritos. CCP: Hold hot at 135°F or above.
Bake the frozen hash brown patties in the preheated 400°F oven for about 15 minutes, or until they are browned and crisp on the outside. CCP: Heat to 135°F for 15 seconds.
Burrito assembly:
Lay out softened whole grain flour tortillas on a sanitized work surface. Using a #16 scoop, place ¼ cup of the egg and chilies mixture in the center of each tortilla. Using a #30 scoop, place 2 tablespoons shredded cheddar cheese over the eggs. With a gloved hand break a hash brown patty in half lengthwise and place on top of the eggs and cheese. Fold the bottom edge of the tortilla up and over the filling and pull back slightly to spread out the filling. Fold in the tortilla on each side, then roll the burrito over the top edge of the tortilla. Wrap each burrito in deli paper and hold hot in a warmer until ready to serve. CCP: Hold hot at 135°F or above.
Nutrition Information Per Serving:
364 calories, 16.6 g total fat, 5.4 g saturated fat, 180 mg cholesterol, 640 mg sodium, 37 g carbohydrates, 4 g fiber, 15 g protein
1 USDA Final Rule Nutrition Standards in the National School Lunch and School Breakfast Programs, Jan 2012. Available at: http://www.fns.usda.gov/sites/default/files/dietaryspecs.pdf
About Potatoes USA
Potatoes USA is the nation's potato marketing and research organization. Based in Denver, Colorado, Potatoes USA represents more than 2,500 potato growers and handlers across the country. Potatoes USA was established in 1971 by a group of potato growers to promote the benefits of eating potatoes. Today, as the largest vegetable commodity board, Potatoes USA is proud to be recognized as an innovator in the produce industry and dedicated to positioning potatoes as a nutrition powerhouse.
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In anticipation of National School Breakfast Week in March, school foodservice operators are encouraged to get creative in the kitchen with fresh, frozen and/or dehydrated potatoes. A Grand Prize winner will receive a $500 gift card for use toward improvements or new tools for their school kitchen. A Runner Up will receive a Sunkist Commercial Sectionizer (a $250 value).
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Potatoes are a popular vegetable in school cafeterias as they are cost-effective, nutritious and students love them. Potatoes also deliver an unbeatable ROI for school foodservice programs, including the USDA's School Breakfast Program which serves more than 14 million children every school day.1
Contest entries can be submitted at PotatoesRaisetheBar.com through March 31, 2017. All entries will be judged by a panel of potato experts from Potatoes USA, based on criteria including appetite appeal, creativity, use of potatoes and potential for school menuing. Winners will be announced in April.
Potatoes USA is a proud sponsor of the School Nutrition Association's National School Breakfast Week 2017. For recipe inspiration, like this Ultimate Hash Brown Breakfast Burrito, visit the Potatoes USA school foodservice recipe database at PotatoesRaisetheBar.com.
Ultimate Hash Brown Breakfast Burrito
Makes 50 servingsEach serving provides 2 ounce equivalents grains, 2.5 ounces meat/meat alternate, ¼ cup starchy vegetables.
Ingredients:
50 10-inch whole grain flour tortillas50 frozen hash brown patties5 pounds liquid whole eggs11 ounces (1 ¼ cups) canned diced green chilies1 teaspoon ground black pepper½ teaspoon cayenne pepper¼ teaspoon garlic powder½ teaspoon salt1 pound 10 ounces shredded cheddar cheese, reduced fat
Directions:
Wrap whole grain flour tortillas in plastic wrap or foil and place in a warmer to soften. Preheat the oven to 400°F.
Place frozen hash brown patties on a perforated sheet pan and hold in the freezer until just before baking. Use a speed rack to hold full pans of hash browns in the freezer.
Spray two 2-inch full-size steamtable pans with pan-release spray. In a large container combine the liquid whole eggs, diced green chilies, ground black pepper, cayenne pepper, garlic powder, and salt. Whisk until well combined. Divide the egg mixture evenly between the two prepared pans. Bake the eggs in a preheated 350°F oven for 20 minutes, stirring after 15 minutes. Or steam the eggs in a steamer for about 3-5 minutes (depending on the steamer). CCP: Heat to 145°F for 3 minutes.
Remove the cooked eggs and stir to break into curds. Hold in the warmer until ready to assemble the burritos. CCP: Hold hot at 135°F or above.
Bake the frozen hash brown patties in the preheated 400°F oven for about 15 minutes, or until they are browned and crisp on the outside. CCP: Heat to 135°F for 15 seconds.
Burrito assembly:
Lay out softened whole grain flour tortillas on a sanitized work surface. Using a #16 scoop, place ¼ cup of the egg and chilies mixture in the center of each tortilla. Using a #30 scoop, place 2 tablespoons shredded cheddar cheese over the eggs. With a gloved hand break a hash brown patty in half lengthwise and place on top of the eggs and cheese. Fold the bottom edge of the tortilla up and over the filling and pull back slightly to spread out the filling. Fold in the tortilla on each side, then roll the burrito over the top edge of the tortilla. Wrap each burrito in deli paper and hold hot in a warmer until ready to serve. CCP: Hold hot at 135°F or above.
Nutrition Information Per Serving:
364 calories, 16.6 g total fat, 5.4 g saturated fat, 180 mg cholesterol, 640 mg sodium, 37 g carbohydrates, 4 g fiber, 15 g protein
1 USDA Final Rule Nutrition Standards in the National School Lunch and School Breakfast Programs, Jan 2012. Available at: http://www.fns.usda.gov/sites/default/files/dietaryspecs.pdf
About Potatoes USA
Potatoes USA is the nation's potato marketing and research organization. Based in Denver, Colorado, Potatoes USA represents more than 2,500 potato growers and handlers across the country. Potatoes USA was established in 1971 by a group of potato growers to promote the benefits of eating potatoes. Today, as the largest vegetable commodity board, Potatoes USA is proud to be recognized as an innovator in the produce industry and dedicated to positioning potatoes as a nutrition powerhouse.
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SOURCE Potatoes USA
