Breakfast: Hashbrown Breakfast
Source of Recipe
The Tightwad Times
List of Ingredients
20 pounds baked potatoes, grated with or without peel
5 pounds onion, chopped fine
2 pounds bell pepper, chopped fine
Meat eaters:
2 dozen large eggs, boiled hard, peeled and grated fine- or even better,
use yolks only, simmering the yolks in boiling water and saving the raw
whites for another use
5 pounds breakfast sausage, cooked and crumbled
OR 5 pounds kielbasa, chopped
Vegans:
5 pounds tofu, frozen, thawed, drained and shredded
seasoning for tofu, such as 1/2 cup soy sauce
5 pounds soy sausage, cooked and crumbled
Recipe
Mix all ingredients in a huge bowl. Freeze in pan-sized rounds. Use 5
quart ice cream buckets. Layer wax paper, 2 cups hash browns or whatever
would make a meal, wax paper, and so forth until you are done. Each 5
pounds takes about 1 bucket.
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. Then turn the heat up, stirring as it
browns, cook as usual.
Note: If potatoes start to turn color while preparing, rinse the starch
off. Then pat dry with paper towel and continue
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