5 Pound Scrambled Eggs 4 Ounce Butter 25 Ounce grated Cheddar 25 Ounce Breakfast Potatoes 1 Each bunch Parsley, fresh 50 Ounce Hash Veggies
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.
10 Pound Russet Potato4 Tablespoon Smoked Paprika4 Tablespoon Salt2 Tablespoon Black Pepper
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.