| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| POTATO, WHITE, DEHYDRATED, SHREDDED | 19 lbs | ||
| CHEESE, MONTEREY JACK, REDUCED FAT, SHREDDED | 2 lbs | 2 quarts | |
| ONIONS, GREEN, FRESH, CHOPPED | 8-7/8 ounces | 2-1/2 cups | 9-3/4 ounces |
| ONIONS, FRESH, CHOPPED | 5-5/8 ounces | 1 cup | 6-1/4 ounces |
| EGGS, WHOLE, FROZEN | 1-3/8 lbs | 2-5/8 cups | |
| GARLIC POWDER | 1-5/8 ounces | 1/4 cup | 1-2/3 tablespoons |
| SALT | 1-1/4 ounces | 2 tablespoons | |
| PEPPER, WHITE, GROUND | 1/8 ounce | 1/4 teaspoon | |
| COOKING SPRAY, NONSTICK | 2 ounces | 1/4 cup | 1/3 tablespoon |
Rehydrate potatoes according to package directions.
Add cheese, green onions, and fresh onions to potato; mix well.
Add garlic powder, salt, and pepper to egg; stir to blend.
Add egg mixture to potatoes; stir lightly to combine all ingredients.
Lightly spray each pan with non-stick cooking spray.
Shape potato mixture into 4-ounce balls. Place balls in rows of 3×5 on each pan. Flatten into 4×1/2-inch thick cakes; lightly spray tops with non-stick cooking spray.
Using a convection oven, bake 30 to 35 minutes in 375 F. oven on high fan, open vent or until well browned. Internal temperature must reach 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service.
Portion 1 Cake
Yield 100