Hi Everyone, I'm new to this thread but the community seems fantastic and I hope to start a discussion about breakfast potatoes. (I saw other threads but didn't see any discussing how to hold/serve). We serve an a la carte brunch, and currently I think our breakfast potatoes are not being served right. We prepare them by sauteing the potatoes with bell peppers, onions, rosemary & seasoning salt. Just when they get a little color we fry them to cook through and get a little crispy. At this point they are great, but the problem lies after we hold them on the steam-line for service. They become soft and some become chewy. Throughout the day they tend to get worse and worse. What else can we do to serve better tasting/mouthfeel breakfast potatoes. Fry to order? Saute to order? Any advice would be much appreciated!