Breakfast Potatoes
Ingredients
- 50 pounds red potatoes washed, roughly chopped/diced
- 10 oz cloves garlic minced
- 3.25 quarts onion chopped
- 1.5 quarts green bell pepper seeded and roughly chopped
- 1.5 quarts red bell pepper seeded and roughly chopped
- 20 oz olive oil
- 1.25 qt butter melted
- 3.25 T seasoned salt
- 5 teaspoon cayenne pepper
- Kosher salt and freshly ground pepper
Instructions
- Preheat convection oven to 400 degrees F.
- In a large bowl, toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper and some kosher salt and pepper.
- Bake for 20 to 25 minutes, shaking the pan twice.
- Raise the heat to 500 degrees and bake until crisp and brown, 10 to 15 minutes.
- Sprinkle with a little more salt and pepper before serving.
How to Cook 5# Boil-in-Bag (BIB) Scrambled Eggs
Instructions
Four days prior to day of service:
- Remove eggs from freezer. Open cases and remove pouches from case.
- Place individual pouches on sheet pans with space between to allow for thawing.
- Place pans on lowest available shelf in cooler to thaw. CCP: Hold below 41° F.
Day of service:
- Pull BIB eggs from cooler and place at workstation.
- Heat large stock pot with enough water to cover 2 bags. Cover and heat to hard simmer.
- Stir water and bags every 5 minutes to insure proper cooking, for 20 to 25 minutes.
- CCP: Heat until an internal temperature of 155° F is reached for 15 seconds. SOP: To measure internal temperature, place thermometer between two pouches or fold pouch over the top. DO NOT PUNCTURE!
- Hold in a hotel pan in the Altosham set to 135° F until service. Pouches retain internal temperatures as long as they remain UNOPENED.
Prep for service
- Using thick potholders gently knead each bag of eggs to break up large clumps. Be careful as the bags are HOT, and they retain their heat.
- Cut open pouch
- Pour scrambled eggs into hotel pan
- Use a whisk to break up the scrambled eggs.
Season and Serve
- Drizzle 1 pound melted butter over the entire pan. Season to taste with salt and pepper. Fold gently. Sprinkle with 2# finely grated cheese. Cover till service.
Fresh Fruit Salad for 100
Ingredients
- 5 # Banana cut into ovals, tossed with 2 teaspoons fruit preservative
- 5 # Apples Washed, cut into bite-sized wedges, tossed with 2 teaspoons fruit preservative
- 3 cantaloup rind removed, seeded, cut into bite-sized pieces
- 1 large watermelon rind removed, cut into bite-sized pieces
- 4 # strawberries washed, ends removed, cut into quarters
- 1 #10 can cocktail mix chilled overnight
- 1 bunch mint finely shredded
Instructions
Day Before
- Prepare bananas, add fruit preservative. Cover and store separately.
- Prepare apples, add fruit preservative. Cover and store separately.
- Prepare and mix watermelon, cantaloup, strawberries, and mint. Cover and store separately.
Day of Service
- Combine previously prepared fruit in a large bowl.
- Open fruit cocktail, drain, and add to bowl.
- Mix to combine, cover, and refrigerate till service.
Volume Sausage for 100
Instructions
- Keep sausage frozen until ready to bake. DO NOT THAW.
- Preheat convection oven to 375*F
- Arrange sausages on sheet pans lined with parchment paper. Leave 1 inch of space between each for browning
- Cook 12-14 minutes, turning halfway through cooking time.
- Immediately place in hotel pan, cover, and move to Altosham set to 135*F.
How to Prepare Volume Biscuits (Frozen,Raw)
Instructions
- Bake from frozen, do not thaw.
- Preheat convection oven to 325*F
- Melt 1 pound butter; Reserve
- Arrange 8 biscuits across and 12 down on a full sheet pan.
- Bake for 20 to 22 minutes or until golden brown.
- Remove from oven and brush with melted butter.
- Stack in hotel pan. DO NOT COVER. Keep in preheated Altosham set to 135*F until service. IMPORTANT: Biscuits have a limited shelf life. Serve within 30 minutes of baking.