Bacon & Cheddar Hashbrown Stack
Golden Grill® Hashbrown Potatoes topped with bacon, cheese, tomato, eggs and smothered with creamy hollandaise sauce.
1 carton Golden Grill® Hashbrowns, refreshed
140 each Eggs, large
10 lb Bacon, cooked, held hot/crisp
1 ½ gal Hollandaise sauce, prepared, held hot
70 each Cheddar cheese, sliced
1 qt Green onions, thinly sliced, about 2 bunches
10 lb Roma tomatoes, sliced ¼-inch thick, to yield 140 slices
- Heat flat top griddle to 400°F and heavily grease.
- Drop Golden Grill® Hashbrowns in half-cup portions, to create small piles, about 3-inches across, until browned on both sides, about 4 minutes per side. Meanwhile, crack 2 eggs onto flat top griddle and cook, turning once, until over easy.
- Assemble stacks by topping each hashbrown with bacon, cheese, two tomato slices and egg. Top with one-ounce Hollandaise sauce and green onion garnish. Serve immediately.