Cajun Breakfast Potatoes
FLAV-R-PAC® Red Potato Wedges
Ingredients
| 25 lbs. | FLAV-R-PAC Red Potato Wedges |
| 19 lbs. | Cooked Cajun-style aridouille sausage, cut in |
| 12 ½ lbs. | Red and green bell peppers, cut into ¼ " str |
| 12 ½ lbs. | Sliced zucchini |
| 50 oz, | Olive or vegetable oil |
| 4 ¾ lbs. | Shredded parmesan cheese |
| 1 cup | Crushed or minced garlic |
Directions
- In large container(s), combine Red Potato Wedges, sausage, peppers, zucchini, oil, cheese and garlic; toss to combine.
- For volume feeding: spread seasoned potato-vegetable mixture in steam table pans; bake in convection oven at 350°F for 20 minutes. For individual service: place 11 ounces of the potato-vegetable mixture in individual serving crocks and bake.