HUEVOS RANCHEROS BURRITOS
Makes: 100 servings
Portion size: 1/2 burrito

8 pounds frozen shredded-style hash browns*
2 pounds finely chopped onions
2 tablespoons black pepper
12 ounces vegetable oil
8 pounds eggs, beaten
6 pounds, 10 ounces salsa
3 pounds, 2 ounces shredded Cheddar cheese
50 burrito-size flour tortillas (10-inch), warmed

Cook hash browns, onions and pepper with oil 5 to 7 minutes or until potatoes are golden brown, stirring occasionally.

Pour eggs over potato mixture. Cook, stirring occasionally, until mixture is set.

For each serving, portion 2/3 cup (#6 scoop) egg-potato mixture evenly in center of tortilla.

Top with 2-ounce ladle (1/4 cup) salsa and 1 ounce cheese. Fold up as a burrito. Cut in half. Serve or transfer to heated holding unit.

*Dehydrated shredded hash browns may be substituted. Rehydrate potatoes in hot water (140 to 160 degrees F) 30 minutes prior to using.

Chicken Tater Ole Variation:
Prepare hash browns with onions as above, substituting 12 1/2 pounds cooked diced chicken and 3 quarts canned or frozen corn, drained, for eggs. Heat chicken mixture thoroughly.

Source: United States Potato Board