Originally Posted by Pete[_14_]

I have been asked to make hash browns for a benefit at a VFW. Expected
attendance is about 300 people. That's a lot of potatoes. I want to
make them a day or 2 or 3 early and heat them up as needed on the day
of the benefit. What is the best way to preserve them and reheat them
for the day of the event? I can use their facilities for cooking.