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About three months ago I started a break fast especial in my restaurant which includes Home Fries. This especial has become my best BK especial, But I'm running into a big problem; how to maintain home fries nice an crisp through the morning Bk, steam table does not work, I don't have a big enough grill?? and I can not cook them fast enough Please Help :mad:
 

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You do not want to use the steam table for any length of time at all as they will sogg out the home fries . What I have done in situations where I had limited grill space was to place back up home fries in a single layer in a 2 inch hotel pan and to hold in a warm oven , perched above the grill , or any other spot where you can find dry heat . This will work ok as long as you are doing a steady volume . Keep em rotated and move them fast and I dont see any problems . Good luck .
 

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Depending upon your ratio of serving size and your daily clienteles..as in most restaurants, one does the prep work of cooking/peeling of the potatoes the eve before. It’s been eons since my earnest discovery, but I now just cook for a small group…

The HF’s are either in wedges or chunky cubes as are your onions, season and fry according to how your prepare them, I then stop the cooking process just prior to completing and with the use of a large holding bin, until the entire HF’s are done.

As you fill your orders or your buffet, the crisping part comes within a very short period of time… sort of a refry of your HF’s. It always kept the wee ones happy, well that and a bottle of ketchup.

Hopes this helps.

Moochies,
Swayin’
;)
 
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