This site was recommended to me, so I thought I'd try posting my problem here It seems I'm having a problem on busy mornings keeping our home fries hot. We make a fair amount of them around 9ish before the large crowds come in, but I've got a problem with keeping them hot. With limited grill space on the flat top it seems there's not always enough space. Only have one oven which stays at 350 for biscuits, and no room for any additional equipment nor the electrical supply for any type of heater. Our current practice is we cook up a bunch, some are held in a cast iron skillet on the flatop and are put directly on the flattop as the orders come up, the remaining ones held on the side and then go to the skillet or the flattop as needed. Over the course of the morning they've dropped to room temp which is where the problem seems to be. ..I've watched it the last couple of Sunday's and when "the rush" starts there isn't enough space to get them onto the flattop long enough to really get hot. I've tried holding them in my altosham but they get soggy rather quickly..I suspect there's a way to use it but I have yet to figure it out Open to any and all suggestions.