Hash Brown Nachos

Menu Part: 
Appetizer
Cuisine Type: 
American
Serves: 
24 patties

Kendall College Chef Christopher Koetke combines two menu favorites—hash brown potatoes and nachos—to create a recipe that customers will enjoy digging into on several eating occasions. Think about serving these loaded patties—piled with fresh tomatoes, olives, grilled chicken, guacamole and salsa—at a small plates brunch, for a happy hour nibble or as a shared appetizer. 

Ingredients

17 oz. (1/2 carton) packaged fresh cut hash brown potatoes
24 oz. pepper Jack cheese, shredded
Diced fresh tomatoes, as needed
Sour cream, as needed
Shredded grilled chicken, as needed
Guacamole, as needed
Black olive slices, as needed
Chopped green onion, as needed
Salsa, as needed

Steps

1. Rehydrate hash brown potatoes per package instructions; stir in pepper Jack cheese.

2. Scoop out about 4½ oz. of hash brown mixture onto well-oiled griddle and form into a 2½-in. patty. Cook on each side for 3 to 4 min. or until nicely browned.

3. To serve, plate two hash brown patties; top with suggested toppings.

Recipe by Kendall College Chef Christopher Koetke, Chicago. Recipe courtesy of Idahoan Hash Brown Potatoes 

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources