Ingredients
1 pound ground turkey (85% lean)
3 cups (15 ounces) peeled and diced russet potatoes
1 cup (5 ounces) diced onion
1 cup (3-1/2 ounces) thinly sliced bell pepper
3/4 cup (6-3/4 ounces) Pacific Northwest Canned Pears, sliced, drained
Salt and pepper to taste
Scrambled eggs, optional
Method
Heat a large non-stick skillet over medium heat. Add the turkey, breaking it up with a spatula.
Once the turkey is starting to brown, add the diced potato and onion. Continue cooking on medium heat until the potatoes are partially cooked, 5 to 8 minutes.
Once the potatoes are partially soft, add the sliced bell pepper and the canned sliced pears and continue to cook until the potatoes and pears are cooked through, 5 to 8 minutes more. Season with salt and pepper to taste.
Remove from heat and portion approximately 1 cup of hash on each plate and serve.
Servings
Makes 6 servingsIngredients
2 pounds ground turkey (85% lean)
6 cups (1 pound 14 ounces) peeled and diced russet potatoes
2 cups (10 ounces) diced onion
2 cups (7 ounces) thinly sliced bell pepper
1-1/2 cups (13-1/2 ounces) Pacific Northwest Canned Pears, sliced, drained
Salt and pepper to taste
Scrambled eggs, optional
Method
Heat a large non-stick skillet over medium heat. Add the turkey, breaking it up with a spatula.
Once the turkey is starting to brown, add the diced potato and onion. Continue cooking on medium heat until the potatoes are partially cooked, 5 to 8 minutes.
Once the potatoes are partially soft, add the sliced bell pepper and the canned sliced pears and continue to cook until the potatoes and pears are cooked through, 5 to 8 minutes more. Season with salt and pepper to taste.
Remove from heat and portion approximately 1 cup of hash on each plate and serve.
Servings
Makes 12 servingsIngredients
4 sprays nonstick cooking spray
18 lb ground turkey, 85% lean
13 lb (3 ½ gal) frozen, diced potatoes, no salt added
3 lb 4 oz (3 qt) fresh onion, diced
2 lb 12 oz (2 qt 2 cups) fresh green bell pepper, sliced thin
3.75 #10 cans (3 gal) Pacific Northwest pears, canned, sliced, extra light syrup, drained
½ tsp black pepper, ground
Method
Oven Method (25 servings per pan)
Thaw potatoes and ground turkey in the refrigerator. Per 25 servings: Weigh 3 lb 4 oz (3qt 2 cups) frozen potatoes. Keep separated for easy preparation.
CCP: Hold at 40° F or lower.
For every 25 servings:
Heat a 4-inch steamtable pan in the oven for 5 minutes. Spray hot steamtable pan(s) with nonstick cooking spray.
In each steamtable pan, break 4 lb 8 oz ground turkey into small pieces and add to hot, sprayed steamtable pan. Roast in the oven for 15 minutes. Remove from the oven and chop cooked turkey with a dough cutter.
Toss turkey with thawed potatoes and onion. Roast in the oven for 15 minutes. Stir well.
Toss with green bell peppers, pears, and black pepper. Roast in the oven for 15 minutes. Stir well. And repeat 2 more times.
Serve 8 oz ladle (about 7.3 oz).
CCP: Heat to 165° F for at least 15 seconds.
CCP: Hold at 140° F or higher.
Tilt Skillet Method
(Prepare 25 servings per pan)
Thaw potatoes and ground turkey in the refrigerator.
CCP: Hold at 40°F or lower.
Cook turkey, breaking it up with a spatula or paddle.
Once the turkey starts to brown, add thawed potatoes and onion. Continue cooking on medium heat until the potatoes are partially cooked, 5-8 minutes.
Once the potatoes begin to brown, add the sliced bell pepper and the canned sliced pears. Continue to cook until the potatoes, pears, and black pepper are cooked through, 10-15 minutes more.
Serve 8 oz ladle (about 7.3 oz).
CCP: Heat to 165° F for at least 15 seconds.
CCP: Hold at 140° F or higher.
For Grab n Go Service:
Serve in grab n go container.
Note: 1 #10 can pears sliced, packed in juice or light syrup provides about 7-3/8 cups (59.6 oz) drained pears. We recommend using only U.S. grown canned pears for the best flavor, quality, texture and yield.
