May 2003 Edition
Scalloped or Mashed, in a Salad or Hashed

The Incas thrived on them thousands of years ago. Europeans discovered their charms in the 1500s. And North Americans joined the pack in 1621 with the potato's humble arrival in two large cedar chests addressed to Jamestown, VA. Ever since, the prized potato has made history in another way, topping popularity polls and forming the backbone of the comfort food category.

Not surprisingly, the foodservice industry is no stranger to the power of the potato. Roasted, baked, mashed or fried, this versatile menu mainstay remains an ideal companion to meat, poultry or fish, and is easy to prepare, nutritious - and economical.

Sysco is your source for every type of spud under the sun and Sysco's full line of convenient dry potato products give you flexibility when serving up this satisfying side.

Make customers feel right at home with Sysco Classic Casserole Scalloped Potatoes - a true comfort food potato dish. Hearty slices of select russet potatoes in a creamy white sauce - all the flavour of scratch, without all the work.

Or Serve up Sysco Classic Golden Grill Hashbrowns featuring a fresh shred texture and special seasonings for a unique delicious taste. As your fastest meal of the day, breakfast demands foods that fix quick. You won't be disappointed with the Sysco line of hashbrown potatoes, you can cook great-tasting, golden-crispy hashbrowns up to three times faster than frozen. Three times faster! That means better efficiency on the grill and happier customers at the table. To keep mornings moving at your operation, use the hashbrowns that make breakfast faster.

While whole peeled potatoes make sense for some foodservice applications, the benefits of using potato pearls over whole peeled potatoes are many. When it comes to preparing mashed potatoes, whole peeled potatoes require more labour, they need peeling, boiling, mashing and adding ingredients, yet pearls eliminate waste and are virtually goof-proof when it comes to preparation.

Besides being convenient and cost effective for the operator dehydrated potato products are great tasting and good for you. Fresh potatoes are an excellent source of potassium, calcium, iron, and Vitamin C as well as other important vitamins and minerals. And, according to the Washington State Potato Commission dehydrated potatoes products retain this nutritional value.

Save time, money, labour, and eliminate waste by using Sysco Classic Golden Grill Hashbrowns, Extra Rich Potato Pearls or Classic Casserole Scalloped potatoes, then add your own ingredients to make a signature side dish that will have your customers feeling right at home. ¨

Southwest Mashed Potatoes

Serves 50

Ingredients:

Sysco Potato Pearls Extra Rich 1/2 of a 1.61 kg Pure-Pak carton

Salt 15 mL or 1 Tbsp

Cumin 15 mL or 1 Tbsp

Ground oregano 5 mL or 1 tsp

Red pepper flakes 5 mL or 1 tsp

Boiling water 4.5 L or 18 cups

Chicken base 50 mL or 1/4 cup

Canned corn, drained 500 mL or 2 cups

Diced green chilies, drained 125 mL or 1/2 cup

Cheddar cheese 325 mL or 1 1/2 cups

Queso fresco* (optional) 125 mL or 1/2 cup

Chopped green onion 125 mL or 1/2 cup

Method:

Mix potato pearls, salt and spices together. Stir chicken base into boiling water. Whisk in potato mixture until smooth. Stir in corn and green chilies. Sprinkle with cheese and green onion. Keep warm until serving.

* Queso fresco is a fresh, Mexican-style part skim milk cheese. Try using Parmesan, Feta or farmer's cheese if not available.

 

Golden Grill Hashbrown Omelette

Serves 50

Ingredients

Sysco Golden Grill Hashbrown

Potatoes, refreshed 1, (1.06 kg) Pure-Pak carton

Ham, cooked and diced 2.5 kg or 5 lbs

Eggs 50

Cheese slices, American or cheddar 50

Method:

Fill carton of hashbrowns to fill line with hot tap water (140°F to 150°F). Let stand 30 minutes; drain.

For each serving, place about 1/2 cup (125 mL) hashbrowns on well-oiled griddle pre-heated to (375°F to 400°F or 190°C to 200°C). Top with 2 ounces (60 g) ham. Pour one slightly beaten egg over hashbrowns. Top with one slice of cheese. Cook until egg is set and cheese is melted. Fold over and slide onto dinner plate.

Variations: Omelette Lorraine - Substitute 1 1/2 lbs (750 g) cooked, crumbled bacon for ham. Substitute Swiss cheese for American cheese. Cook as directed.

Note: Any blanched or sautéed vegetables may be included in this omelette. Add 2 ounces (60 g) cooked vegetables to omelette in place of, or in addition to meat.

Creamy Potato Salad

Serves 25

Ingredients

Sysco Potato Pearls, Extra Rich 1125 g  or 4 1/2 cups

Boiling water 3.5 L or 14 cups

Hard cooked, chopped eggs 3

Chopped green onion 120 mL or 8 Tbsp

Chopped celery 170 mL or 11 Tbsp

Pickle relish 170 mL or 11 Tbsp

Fat-free mayonnaise 170 mL or 11 Tbsp

Mustard 20 mL or 1 1/2 Tbsp

Salt 4 ml or 3/4 tsp

Method:

Pour hot water (170°F - 190°F) quickly over the dry potatoes all at once. Combine remaining ingredients. Gently fold into potatoes. Serve hot or cold.