Breakfast Hash Mix Vegetarian

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Ethnicity
 
Base Type
 
Course
 
Preparation Time
 
Difficulty
 
Serving Size
Refresh / Double it
Comments
yields 20 portions  
Source
 
Source Description
 
Last Modified
2017-08-03  
User
Sam



Ingredients
5 Pound Scrambled Eggs 
4 Ounce Butter
25 Ounce grated Cheddar
25 Ounce Breakfast Potatoes
1 Each bunch Parsley, fresh
50 Ounce Hash Veggies

Directions
Cook Egg liquid with 4 oz of butter and season with salt. 
Transfer to 2" hotel pan and cool.
See Recipe for Breakfast Potatoes
See Recipe of Hash Veggies
Once all ingredients are properly cooled, mix together and add minced parsley. Store small shoe box for use.

Each Portion is 8oz.

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.