Breakfast Sausage Hash

24 servings

Gluten-free • Soy-free • Vegan

NSLP/SBP CREDITING INFORMATION:

One serving (1.25 cup) provides: 2 oz MMA, 5/8 cup starchy vegetable, 3/8 cup other vegetable, and 1/8 cup red-orange vegetable.

 

Ingredients

1 bag Protein Crumbles 

1 bag Adda Veggie Breakfast Sausage Blend

2.5 cups water

2.1 lb Mushrooms

1.5 cups Cooking oil

6.5 lb Potato, 1/2" cubed, unpeeled (fresh)

1.25 lb Green Bell Pepper, small dice

1.9 lb Red Bell Pepper, small dice

1 Tbsp Salt

(Optional accompaniments) Sour cream, shredded cheese, fried egg.

Instructions

  1. In a large mixing bowl, add full bag of Adda Veggie Protein Crumbles and soak in 2.5 cups of water for 5 minutes, stirring halfway.

  2. Stir in Adda Mix and mix well. Mix diced mushrooms into prepared mix.

  3. Tilt Skillet Instructions:

    Add 1⁄2 cup of cooking oil to a tilt skillet.

    Once hot, spread the mix out evenly and leave to cook undisturbed until golden brown. Ensure cooking surface is uncrowded.

    Once browned, flip using a spatula and continue to cook. Add remaining 1⁄2 cup oil and chop with spatula until mixture appear evenly browned and crumbly. Remove from heat.

    Baking Instructions:

    Pre-heat oven to 350°F. Line 1 sheet pan with parchment paper.

    Stir 1 cup of cooking oil into the prepared mix. Spread the mix out evenly on the sheet pan. Bake for 12-15 minutes. Ground crumble will appear slightly browned when ready.

  4. In a large mixing bowl, mix together potato, green bell pepper, red bell pepper, and salt with 1/2 cup of coking oil.

  5. Line 1 sheet pan with parchment paper. Add veggie mixture an bake at 350°F for 20-25 minutes or until potatoes are soft.

  6. Add cooked Adda Veggie crumbles and roasted veggies to a 12" x 20" x 4" steam table pan. Mix until incorporated.

    Critical Control Point: Hold breakfast sausage hash at 135°F or higher.

  7. To serve, portion 1.25 cups of hash using two No. 6 scoops.