Hash Browns Breakfast - OAMC - Homemade

“I've included meat eaters and vegan options for this easy to put together breakfast side option!”

Ingredients Nutrition

  • 20 lbs baking potatoes, peeled and grated
  • 5 lbs onions, chopped fine
  • 2 lbs bell peppers, chopped fine
  • Meat eaters
  • 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
  • Vegans
  • 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


  1. Mix all ingredients in a huge bowl.
  2. Freeze in pan-sized rounds.
  3. Use 5 quart ice cream buckets.
  4. Layer wax paper, 2 cups hash browns or whatever would make a meal, wax paper, and so forth until you are done.
  5. Each 5 pounds takes about 1 bucket.
  6. 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.
  7. Then turn the heat up, stirring as it browns, cook as usual.
  8. Note: If potatoes start to turn color while preparing, rinse the starch off.
  9. Then pat dry with paper towel and continue.

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