SMOKED CHEDDAR POTATO CAKES

SMOKED CHEDDAR POTATO CAKES

Yield: 60, 3 oz cakes

INGREDIENTS:

  • 10 lb Reser’s® Shredded Potatoes (71117.14433)
  • 16 each large eggs
  • 4 cups smoked Cheddar cheese, shredded
  • 2 cups Parmesan cheese, grated
  • 4 tsp ground black pepper
  • 1/4 cup kosher salt
  • 4 cups all-purpose flour
  • 1/2 cup canola oil

DIRECTIONS:

  • Whisk eggs in bowl with salt and pepper.
  • Fold in Reser’s Shredded Potatoes and cheeses until well mixed.
  • Sprinkle flour over potato mixture and incorporate with a spoon.
  • Let mixture rest for 15 minutes at room temperature.
  • Form into 1/3-cup balls and flatten with palm of hand.
  • Heat griddle to 325°F until oil starts to shimmer, and cook cakes until browned on first side (2-3 minutes), then flip over and brown on other side (another 2-3 minutes).
  • Keep finished cakes on a sheet pan in 200°F oven until the batch is finished.
  • Serve 3 per plate for an appetizer with sour cream.

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SMOKED CHEDDAR POTATO CAKES