Texas Potatoes

Updated at: Tue, 20 Feb 2024 13:41:02 GMT

Step 1

Preheat oven to 350°F. -- Convection oven to 300°F

Step 2

CCP: Wash & sanitize hands & prep area. Wear gloves & discard per facility HACCP guidelines.

Step 3

CCP: Thoroughly wash, rinse, drain & trim vegetables. Sanitize sink & use sanitized cutting board to prepare vegetables.

Step 4

CCP: Check condition of all cans prior to opening. Do not use if product is questionable.

Step 5

1. In large bowl, combine melted margarine (1st listed), condensed soup, and sour cream until well blended.

Step 6

2. Add salt, pepper, onion, cheese, and frozen hashbrowns to soup mixture; stir until well blended.

Step 7

3. Pour into steam table pans sprayed with nonstick cooking spray.

Step 8

To prepare topping:

Step 9

4. Combine crushed corn flakes and melted margarine (2nd listed); sprinkle evenly over potato mixture.

Step 10

5. Bake, uncovered, 40-45 minutes or until top is golden brown and desired internal temperature is reached.

Step 11

CCP: Final internal cooking temperature 165°F for < 1 second.

Step 12

CCP: Maintain holding 135°F or above.

Step 13

If top is browning too quickly towards the end of cooking time, cover loosely with foil.

Step 14

Serve 4 oz. spdl

Step 15

CCP: Cool-Product must reach 70°F or less within 2 hours and 41°F or below within 4 hours. Total cooling time should not exceed 6 hours.

Step 16

Separate into shallow pans as needed for proper cooling. Cover, label and date.

Step 17

CCP: Reheat (one time only) to > 165° F. for 15 seconds within 2 hours.

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