Five a Day: Food Service Recipes

Potatoes are a recommended vegetable in the 5-a-day fruit and vegetable food pyramid. They cost only pennies per serving and are one of the best ways to fill up a plate or round out a menu at pared-down costs. By featuring potatoes on your menu, you can save on food costs and still provide patrons with tasty, fulfilling, well-balanced meals.

Hearty Michigan Hash: 50 servings
Ingredients	Weights	Amount
Powdered beef broth	6 oz.
Hot water (140'- 150'F)		3 qt.
Michigan hash brown potatoes	1 1/2 lb.	2 qt.
Ground beef	10 lb.
Onions, chopped	2 lb.6 oz.	2 qt.
Green pepper, chopped	10 oz.	2 cups
Parsley, chopped	2 oz.	2 cups
Tomato sauce	3 lb. 8 oz.	1 1/2 qt.
Worcestershire sauce	4 oz.	1/2 cup.
Pan size for 50 servings: two 16 x 2 1/2; 10 lb. hash per

Low Fat Potatoes Au Gratin: 50 servings
Ingredients	Weights	Amount
Polyunsaturated Margarine	14 oz.	1 3/4 cup
All-purpose flour	5 oz.	1 1/4 cup
Salt		1 1/2 Tbsp.
Hot skim milk		3 1/2 qt.
Grated low fat cheese	10 oz.
Michigan sliced potatoes	2 lb. 4 oz.
Instant minced onions	4 oz.	2/3 cup
Boiling water		3 1/2 qt.
Pan size for 50 servings: two 18 x 10 x 2112"; sauce - 2 qt. per pan.

Potato Stir Fry: 50 Servings
Ingredients	Weights	Amount
Fresh Michigan potatoes, cut into julienne strips	3 lbs.
Olive oil		1 cup
Cured ham, 1 _ x 1/8" julienne strips	3 lbs.
Fresh garlic, minced		8 cloves
Dried leaf thyme, crumbled		3 _ tsp.
Carrots, cut julienne	3 lbs.
Red or green bell pepper, cut into julienne strips	3 lbs.
Salt		1 1/2 tsp.
Pepper		1 1/2 tsp.
Directions: In large sauté pan heat oil; cook potatoes and ham until golden. Add garlic, thyme and julienne vegetables. Cook over medium-high heat until crisp-tender. Do not overcook. Season with salt and pepper.

Walk-Away Warmers
Melt-in-the-mouth take-out fare. For customers on the run a fast and filling, napkin-wrapped, hot baked potato slit at one end and stuffed with a generous portion of seasoned butter and a giant cheddar cheese wedge.

Potato Put Ons
Pass out the potatoes and let the people parade through your potato bar. Let their imagination Reign. Offer sour cream, butter, chives, and bacon, but also feature novelty toppings: salsa, chili, stroganoff, blue cheese, horseradish, marinated veggies and more!

For more ideas try these links.

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