I've included meat eaters and vegan options for this easy to put together breakfast side option!
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Units: US | Metric
- 20 lbs baking potatoes, peeled and grated
- 5 lbs onions, chopped fine
- 2 lbs bell peppers, chopped fine
- 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
- 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
- 1Mix all ingredients in a huge bowl.
- 2Freeze in pan-sized rounds.
- 3Use 5 quart ice cream buckets.
- 4Layer wax paper, 2 cups hash browns or whatever would make a meal, wax paper, and so forth until you are done.
- 5Each 5 pounds takes about 1 bucket.
- 6To 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.
- 7Then turn the heat up, stirring as it browns, cook as usual.
- 8Note: If potatoes start to turn color while preparing, rinse the starch off.
- 9Then pat dry with paper towel and continue.
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Nutritional Facts for Hash Browns Breakfast - OAMC - Homemade
Serving Size: 1 (406 g)
Servings Per Recipe: 50
- Amount Per Serving
- % Daily Value
- Calories 515.9
- Calories from Fat 230
- Total Fat 25.6 g
- Saturated Fat 6.5 g
- Cholesterol 127.6 mg
- Sodium 786.3 mg
- Total Carbohydrate 47.2 g
- Dietary Fiber 5.7 g
- Sugars 4.5 g
- Protein 27.3 g