Chef

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2 5/8 pounds liquid or frozen whole egg
OR
24 large California Fresh Eggs
3/4 pound green pepper, diced
1/2 pound green onion, diced
6 pounds hash brown potatoes
Servings: 24
1. Place eggs in mixer and blend.

2. Add peppers and onions and mix thoroughly.

3. Add potatoes and mix slowly until well combined.

4. For each serving scoop 1/3 cup and drop on oiled 375 degree F. griddle. Cook 2-3 minutes per side until browned and crispy. Keep warm until ready to serve.

Servings: 24
 
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