| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| POTATOES, WHITE, FROZEN, SHREDDED, HASHBROWN | 25-7/8 lbs | 3 gallons | 2 quarts |
| 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 |
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 steam table 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 at 375 F. oven on high fan, open vent or until well browned.
CCP: Internal
temperature must reach 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service.
Portion 1 Cake
Yield 100