ROAST BEEF HASH (CANNED BEEF CHUNKS)

Ingredients

Ingredient Weight Measure Issue
BEEF,CANNED,CHUNKS,W/NATURAL JUICE,DRAINED 12-3/4 lbs 2 gal 3-5/8 qts
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
OIL,SALAD 3-7/8 oz 1/2 cup
POTATOES,FRESH,CHOPPED 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
RESERVED LIQUID 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 Drain beef chunks. Chop fine.
2 Saute onions and peppers in 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 reserved
liquid.
4 Blend reserved liquid, catsup, salt, pepper and garlic powder.
5 Combine beef, sauteed vegetables, potatoes and catsup mixture. Mix thoroughly.
6 Lightly spray steam table pan with non-stick cooking spray. Place 6-1/2 quarts 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 165 F. or
higher for 15 seconds. Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
196 cal 12 g 17 g 9 g 46 mg 322 mg 12 mg

Portion

1/2 Cup

Yield

100


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