Maple Sausage Baked Bean Hash

Menu Part: 
Side Dish
Cuisine Type: 
American
Serves: 
24

Create an unforgettable sweet and savory breakfast hash with Bush’s Best® Bean Pot Baked Beans mixed with maple syrup sausage, sweet potatoes, cranberries, and thyme.

Ingredients

5, #10 cans Bush’s Best® Bean Pot Baked Beans, drained, not rinsed
210 each Sausage Links 18:1
7 ½ lb Sweet Potatoes, peeled and medium diced
7 ½ lb Red Potatoes, medium diced
3 lb Yellow Onions, medium diced
3 ½ Tbsp Kosher Salt
1 ½ Tbsp Black Pepper
4 fl oz Canola Oil
¼ cup Fresh Picked Thyme Leaves
1 lb 12 oz Dried Cranberries

Steps

  1. Pre-heat convection oven to 350°F.
  2. Bake breakfast sausage links in pre-heated oven for 15 minutes or until cooked through, reserving any fat. Once cooked, set aside.
  3. Toss diced potatoes and onions with any excess fat from the sausage, salt, pepper, canola oil and thyme leaves. Spread out onto sheet trays and bake in convection oven for 35 minutes or until golden brown and cooked through.
  4. Once potatoes are in oven, chop cooked sausage links into fourths and combine with drained baked beans and dried cranberries. Equally divide mixtures into 5 (2-in) full hotel pans, cover with foil and place in oven along with the potatoes.
  5. Once beans are hot and potatoes are done, divide the cooked potatoes equally among the pans of beans. Stir to combine and hold covered for service.

More From FoodService Director

Sponsored Content
Mrs. T’s pierogies

From Mrs. T’s Foodservice.

Today’s college and university students demand customization, but they also seek out creative riffs on familiar dishes, making comfort food an area of opportunity for college & university operators.

This is especially true as more restaurants across all sectors add comfort-food favorites such as meatloaf, potato tots and loaded fries to menus.

Operators are already starting to see how a comforting, customizable ingredient such as pierogies meets those needs: Menu mentions of pierogies as an entree are up 9.3% over the last two years,...

Sponsored Content
local produce

From WinCup.

Today’s students care deeply about sustainability—much more so than the general population. For them, sustainable practices are visit drivers. What’s more, some 57% of students are willing to pay more for sustainable foods, according to Technomic’s recent College & University Consumer Trend Report . Sustainable claims drive visits, especially for young consumers: Some 31% of Gen Zers say they’re more likely to visit restaurants that try to be sustainable.

Students are looking for foodservice operations with comprehensive sustainability programs, and...

Industry News & Opinion

Mayfield High School in Mayfield, Ohio, has opened a coffee cart in its cafeteria, The News-Herald reports .

Open throughout the day, the cart sells 12-ounce cups of coffee for $2 each. Students were able to taste-test some of the offerings and were also involved in choosing the cart’s name.

The drinks are made with low-fat milk and unsweetened flavor syrups, and soy milk is on hand for those with allergies. To encourage more breakfast participation, the school gives students 50 percent off coffee when they also buy a breakfast item. Additionally, the cart is stationed next...

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

FSD Resources