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Ultimate Hash Brown Breakfast Taco

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Potato Type: Russet
Cuisine: AmericanHispanic
Prep Method: Baked

Dish

Breakfast/BrunchSchool Foodservice

Prep Time

15 Mins

Cook Time

40 Mins

Serving

Serves 45

Ingredients

+

Ultimate Hash Brown Breakfast Taco

  • 5 lbs eggs, liquid, thawed
  • 7 lbs potato rounds, frozen
  • 1/2 cup (2.5 oz) pepper, red bell, diced
  • 2 teaspoons parsley, dried
  • 1 teaspoon black pepper, ground
  • 1/2 teaspoon cayenne pepper, ground
  • 1/4 teaspoon garlic powder
  • 90 each tortillas, flour, 6 inch
  • 2 quarts & 3 1/4 cup salsa, reduced sodium

Preparation

  1. Thaw liquid eggs in the refrigerator.
    CCP: Hold at 41°F or below.
  2. Spray full size sheet pan with pan release.
  3. Place 5 lbs. of frozen potato rounds on each prepared pan.
  4. Bake potato rounds according to manufacturer’s instructions.
    CCP: Cook to a minimum internal temperature of 135°F.
  5. Transfer cooked potato rounds to 2-inch steamtable pan and hold for service.
    CCP: Hold and serve at 135°F or above.
  6. Rinse peppers under running water. Dice into ¼ inch cubes. Hold refrigerated until ready to use.
  7. Spray 2-inch full size steamtable pan with pan release.
  8. Pour eggs into prepared pan and add bell pepper, parsley, black pepper, cayenne pepper, and granulated garlic. Stir to combine ingredients.
  9. Cover with foil and bake for 15 minutes at 350°F. Remove from oven and break eggs into bite sized pieces. Return to oven and cook until a minimum of 165°F. Hold for service.
    CCP: Cook to a minimum internal temperature of 165°F or above.
    CCP: Hold and serve at 135°F or above.
  10. For service: Place 2 flour tortillas on tray or other serving container.
  11. Using a 1 oz spoodle or no 30 disher, place 1 oz egg into each tortilla for a 2 oz serving.
  12. Top each tortilla with 1/4 c of potato rounds using 2 oz spoodle.
  13. As an option, place 2 oz egg using no. 16 disher into 8 inch tortilla and top with ½ c potato rounds using 4 oz spoodle.
    CCP: Hold and serve at 135°F or above.
  14. Serve with ¼ c salsa.

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Recipe By: Dallas Independent School District, Betsy Woolridge Nutrition Specialist II, Menu Planning

Nutrition Facts Per Serving

Calories

362

Fat

13g

Sodium

550mg

Cholesterol

187g

Vitamin C

14mg

Carbohydrates

46g

Fiber

5g

Protein

13g

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