10 pounds frozen hashed brown potatoes
4 ounces margarine
1 pound chopped onions
44 ounces sour cream
1 ounce salt (see notes)
1 tablespoon black pepper
10 ounces eggs (about 6 total), beaten slightly
1 tablespoon chicken base
2 cups water
3 ounces cornflake crumbs
1/3 cup margarine, melted
Servings: 50
1. Thaw potatoes. Steam for 10-15 minutes. Hold for later step.
2. Melt margarine in steam-jacketed or other kettle. Add onions and sauté until transparent.
3. Add to onions and mix well.
4. Add potatoes to onion mixture. Mix lightly. Scale into three greased 12x10x2-inch pans, 5 lb 5 oz per pan.
5. Combine crumbs and margarine in mixer bowl, using flat paddle. Mix until crumbly. Sprinkle 2 oz over each pan of potatoes. Bake at 350°F for 35-45 minutes.
6. To serve, spoon into 50 5-oz portions or cut each pan 4x4 for 48 servings.
Yield: 3 pans 12x10x2 inches
4 ounces margarine
1 pound chopped onions
44 ounces sour cream
1 ounce salt (see notes)
1 tablespoon black pepper
10 ounces eggs (about 6 total), beaten slightly
1 tablespoon chicken base
2 cups water
3 ounces cornflake crumbs
1/3 cup margarine, melted
Servings: 50
1. Thaw potatoes. Steam for 10-15 minutes. Hold for later step.
2. Melt margarine in steam-jacketed or other kettle. Add onions and sauté until transparent.
3. Add to onions and mix well.
4. Add potatoes to onion mixture. Mix lightly. Scale into three greased 12x10x2-inch pans, 5 lb 5 oz per pan.
5. Combine crumbs and margarine in mixer bowl, using flat paddle. Mix until crumbly. Sprinkle 2 oz over each pan of potatoes. Bake at 350°F for 35-45 minutes.
6. To serve, spoon into 50 5-oz portions or cut each pan 4x4 for 48 servings.
Yield: 3 pans 12x10x2 inches
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