Crispy Egg and Potato Hash

Cooking Temperature

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High Risk Population

• Eggs are classified as a high-risk ingredient due to potential Salmonella contamination. Pregnant women, young children, elderly, and immunocompromised individuals should ensure eggs are cooked to 160°F (71°C) for safety.

Cross Contamination

• Crack eggs into a separate clean bowl before adding to the skillet to avoid shell fragments and reduce contamination risk from the egg's exterior.

Handling

• Use separate utensils for raw potato/onion prep and egg cracking. Clean and sanitize all cutting boards, knives, and spatulas that contact raw ingredients before they touch cooked items.

Storage

• Leftover hash must be refrigerated within 2 hours at 40°F (4°C) or below. Consume within 3-4 days. Reheat to 165°F (74°C) before eating. Note: reheated eggs may become rubbery.

Equipment Safety

• Cast iron retains heat significantly after cooking. Allow skillet to cool before washing. Never place a hot cast iron skillet on a wet surface or in water as thermal shock can crack the iron.

Shelf Life

• This dish is best served immediately after cooking. Potatoes and eggs both have short safe holding times when kept hot - do not hold above 140°F (60°C) for more than 1 hour.