Yield: 60 servings 1 carton packaged premium hashbrown potatoes 60 boneless, skinless chicken breasts, pounded (5-6 oz. each) 3 Tbsps. salt 2 Tbsps. black pepper 40 oz. onions, chopped 21⁄2 Tbsps. garlic, chopped 20 whole eggs 5 cups all-purpose flour 2 Tbsps. dried oregano 1 lb. flour, for dredging as needed cooking oil, for shallow frying 1. Refresh hashbrowns according to package directions. Fill carton to fill line with hot water (140°F -160°F). Close carton; let stand 10 minutes. ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.