Breakfast Burrito Mix Chorizo

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Ethnicity
 
Base Type
 
Course
 
Preparation Time
 
Difficulty
 
Serving Size
Refresh / Double it
Comments
Yields 24 each  
Source
 
Source Description
 
Last Modified
2017-08-03  
User
Sam



Ingredients
3 3/10 Pound scrambled Eggs 
2 Ounce Butter
30 Ounce cooked and drained Chorizo
30 Ounce shredded Cheddar
30 Ounce Breakfast Potatoes

Directions
Cook Liquid Egg with 2 oz off melted butter and season with salt. 
Cool in 2 inch hotel pan, once properly cooled, transfer to 1 gal container, label and store for use. 
Cook Chorizo in 2 saute pans, no oil, until cooked throughout. Using a 2" perforated full hotel pan in a 4" perforated hotel pan, cool allowing access grease to drain off. 
See recipe for Breakfast Potatoes. 
Once all ingredients have been properly cooled combine and store in a large shoe box. 
Each burrito has 6oz of mix. 

Breakfast Potatoes (required)
Ingredients
10 Pound Russet Potato
4 Tablespoon Smoked Paprika
4 Tablespoon Salt
2 Tablespoon Black Pepper

Directions
Begin Boiling Salted water.
Wash Potatoes and pat dry. 
Using Robocoupe 1/2" dicer blade, dice potatoes, hold in water until water begins to boil. 
Once water reaches a boil, drain cut potatoes and add to water. Cook for apporximatly 15-20 minutes or until tender and edges of potatoes get slightly ruffled. 
Drain Potatoes and Cool on sheet pans. For a 1 time batch use 2 sheet pans. 
Cool Potatoes a room temp for 15 minutes. 
DO NOT COOL IN COOLER. 
Make Sure fryer is on at 350 degrees. 
Cook potatoes in batches no more than half way full in each basket.
Fry approximately 5-6 minutes or until golden brown. 
Remove from fryer, drain off access oil, place potatoes in a mixing bowl and toss with Potato seasoning. 
Transfer to a sheet pan and cool. Once properly cool, place 1 gal container, properly label and store under refrigeration for use.