ROAST BEEF HASH

Ingredients

Ingredient Weight Measure Issue
BEEF,OVEN ROAST,PRE COOKED 10 lbs
SHORTENING 3-5/8 oz 1/2 cup
ONIONS,FRESH,CHOPPED 2-1/2 lbs 1 qts 3 cup 2-3/4 lbs
PEPPERS,GREEN,FRESH,CHOPPED 1-1/2 lbs 1 qts 1/2 cup 1-3/4 lbs
POTATOES,FRESH,PEELED,CUBED 10 lbs 1 gal 3-1/4 qts 12-1/3 lbs
WATER,BOILING 14-5/8 lbs 1 gal 3 qts
SALT 1/4 oz 1/8 tsp
WATER 1-5/8 lbs 3 cup
CATSUP 14-1/8 oz 1-5/8 cup
SALT 1-7/8 oz 3 tbsp
PEPPER,BLACK,GROUND 1/8 oz 1/4 tsp
GARLIC POWDER 1/4 oz 1/2 tsp
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp

Method

1 Chop beef finely. Set aside for use in Step 5.
2 Saute onions, and peppers in shortening or salad oil for 10 minutes or until tender. Stir frequently.
3 Place potatoes in boiling salted water. Return to boil; reduce heat; cook 10 minutes or until tender. Drain. Set aside for use in Step
5.
4 Blend water, catsup, salt, pepper and garlic powder.
5 Combine beef, sauteed vegetables, potatoes and catsup mixture. Mix thoroughly.
6 Lightly spray steam table pans with non-stick cooking spray. Place about 6-1/2 qts beef mixture into each steam table pan.
7 Using a convection oven, bake at 325 F. for 25 minutes or until lightly browned. CCP: Internal temperature must reach 145 F. or
higher for 15 seconds. Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
159 cal 12 g 15 g 6 g 39 mg 315 mg 13 mg

Portion

1/2 Cup

Yield

100


( categories: )