Hash Browns Breakfast - OAMC - Homemade

Tish's Note:

I've included meat eaters and vegan options for this easy to put together breakfast side option!

• Total Time: 1 hrs
• Prep Time: 35 mins
• Cook Time: 25 mins

Ingredients:

Servings: 50

• 20 lbs baking potatoes , peeled and grated
• 5 lbs onions , chopped fine
• 2 lbs bell peppers , chopped fine

Meat eaters

• 24 large hard-boiled eggs , peeled and grated fine (or even better, use yolks only, simmering the yolks in boiling water and saving the raw whites for a)
• 5 lbs breakfast sausage, cooked and crumbled or 5 lbs kielbasa , chopped

Vegans

• 5 lbs tofu , frozen, thawed, drained and shredded
• seasoning , for tofu, such as 1/2 cup soy sauce
• 5 lbs soy sausage , cooked and crumbled

Directions:

1. Mix all ingredients in a huge bowl.
2. Freeze in pan-sized rounds.
3. Use 5 quart ice cream buckets.
4. Layer wax paper, 2 cups hash browns or whatever would make a meal, wax paper, and so forth until you are done.
5. Each 5 pounds takes about 1 bucket.
6. To cook this, take the frozen hash brown patty and place it in a nonstick skillet with some oil or butter on low with a lid over it for about 20 minutes until thawed.
7. Then turn the heat up, stirring as it browns, cook as usual.
8. Note: If potatoes start to turn color while preparing, rinse the starch off.
9. Then pat dry with paper towel and continue.