Category

Cut Potatoes

Porto Hash with Poached Eggs

Porto Hash with Poached Eggs

Yield: 50 Servings

Ingredients:

  • 1 10 lb package Reser’s Diced 3/4″ Potatoes RTU (71117.14431)
  • 1 cup olive oil
  • 6 cups red bell pepper, diced
  • 6 lb smoked Linguica sausage, diced
  • 3 tablespoons smoked paprika
  • 100 eggs, poached
  • 100 oz Saffron Hollandaise
  • Salt and pepper

Saffron Hollandaise

  • 3/4 cup water
  • 1 1/2 tsp saffron
  • 24 egg yolks
  • 2 lb unsalted butter, melted
  • 1/4 cup lemon juice
  • 1 1/2 tsp kosher salt

Directions:

  1. For Saffron Hollandaise, bring water to a simmer, then remove from heat and add saffron. Allow to cool.
  2. Combine egg yolks and saffron water in a large bowl over double boiler and whisk until the egg mixture thickens and becomes glossy.
  3. Remove from heat and gradually whisk in melted butter, returning to the double boiler as needed to keep sauce hot and loose. As sauce thickens, adjust consistency with lemon juice so that the sauce flows easily.
  4. Keep covered and warm until ready to serve.
  5. For Porto Hash with Poached Eggs, preheat convection oven to 400°F.
  6. Toss Reser’s Diced 3/4″ Potatoes, peppers, and sausage with olive oil and smoked paprika, then season generously with salt and pepper.
  7. Spread evenly without crowding across parchment-lined sheet pans and roast in oven until potatoes are tender and lightly browned, peppers have softened, and sausage is crisped about 25 to 30 minutes.
  8. Portion approximately 1 1/2 cups of hash into each bowl, then top with 2 poached eggs and approximately 2 ounces Saffron Hollandaise.
 

Shredded Potato & Cheddar Casserole

Shredded Potato & Cheddar Casserole

Yield: 60, 6 oz Servings

Ingredients:

Directions:

  1. Whisk heavy cream and eggs together. Set aside.
  2. Combine Reser’s Shredded Potatoes, Reser’s Special Request Creamy Deluxe Mashed Potatoes, 4 lbs Cheddar cheese, 3 cups ground Don Pancho Homestyle Tortilla Chips, 3 cups egg/cream mixture, salt and pepper.
  3. Split between two well-greased, high-sided baking pans. Lightly press mixture into desired pan.
  4. Pour remaining egg/cream mixture over potatoes.
  5. Top with remaining tortilla chips and Cheddar cheese.
  6. Bake in a preheated 325°F oven, checking every 20 minutes. Total cooking time should be about 1 hour or when a skewer comes out clean and cheese is browned.
  7. Increase heat to 400°F for 10 minutes if needed to brown topping.
 

Mac & Cheese Casserole with Smoked Chicken

Mac & Cheese Casserole with Smoked Chicken

Yield: 24-7 oz Servings

Ingredients:

Directions:

  1. Preheat oven to 350°F
  2. In a large mixing bowl, combine the Reser’s Special Request White Cheddar Macaroni & Cheese, Reser’s Shredded Potatoes, diced bell peppers, and smoked chicken.
  3. Place the mixture in a prepared hotel pan.
  4. In a bowl, mix together the Parmesan cheese and breadcrumbs.
  5. Top the Mac and cheese base with Parmesan/breadcrumb mixture.
  6. Bake uncovered for 30-40 minutes or until hot throughout and brown on top.
 

Beef Brisket Hash

Beef Brisket Hash

Yield: 20 each 10 oz Servings

Ingredients:

  • 10 lbs Reser’s®Diced Potatoes (71117.14430)
  • 2 cups yellow onion, diced
  • 1/4 cup garlic, minced
  • 1/4 cup jalapeño, seeded and diced
  • 1/4 cup stoneground mustard
  • 1 cup clarified butter or canola oil
  • 3 lbs beef brisket, cooked and diced
  • 1/2 cup Italian parsley
  • Freshly cracked black pepper
  • 20 eggs, poached

Directions:

  1. Preheat flattop grill to 375°F.
  2. Add butter or oil to grill and top with Reser’s Diced Potatoes to brown lightly.
  3. Add mustard, brisket, jalapeños, onions, and garlic and continue to cook.
  4. Cook until browned on one side, 5-6 minutes. Flip over and cook 3-4 more minutes.
  5. Place in warmed bowl to serve and top with poached egg, freshly cracked black pepper, and chopped parsley.
 

Smoked Cheddar Potato Cakes

Smoked Cheddar Potato Cakes

Yield: 60, 3 oz Cakes

Ingredients:

  • 10 lb Reser’s® Shredded Potatoes (71117.14433)
  • 16 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:

  1. Whisk eggs in bowl with salt and pepper.
  2. Fold in Reser’s Shredded Potatoes and cheeses until well mixed.
  3. Sprinkle flour over potato mixture and incorporate with a spoon.
  4. Let mixture rest for 15 minutes at room temperature.
  5. Form into 1/3-cup balls and flatten with palm of hand.
  6. 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).
  7. Keep finished cakes on a sheet pan in 200°F oven until the batch is finished.
  8. Serve 3 per plate for an appetizer with sour cream.
 

Oktoberfest Potato Salad

Oktoberfest Potato Salad

Yield: 45-6 oz Servings

Ingredients:

  • 10 lb Reser’s® Mega Diced Red Skin Potatoes(71117.14479)
  • 4 lb Kielbasa or German Bratwurst, sliced into 1-inch rounds
  • 2 cup yellow onion, diced
  • 2 cup green bell pepper, diced
  • 2 cup red bell pepper, diced
  • 2 cup dark beer (preferably dark German lager or Dunkel)
  • ½ cup coarse or stoneground German-style mustard
  • ¼ cup sugar
  • 1 cup parsley, chopped
  • Freshly ground black pepper
  • Kosher salt

Directions:

  1. Steam the Reser’s Mega Diced Red Skin Potatoes for 10 minutes in a steamer or heat in a 350°F oven for 10 minutes.
  2. Cook the sliced Kielbasa in a large skillet over medium heat until browned, about 5-6 minutes stirring occasionally.
  3. Transfer to a plate topped with paper towels to drain.
  4. Add the onion and peppers to the skillet and cook for about 3-4 minutes or until they are transparent but not brown.
  5. Stir in 1 cup dark beer, mustard and sugar and cook for about 5-7 minutes or until the dressing has reduced to about 1/2 cup.
  6. Add the potatoes back to the pan with the dressing and toss to coat.
  7. Add the Kielbasa and parsley.
  8. Season with kosher salt and freshly ground black pepper to taste.
  9. Serve warm.
 

Warm Potato Salad with Andouille Sausage

Warm Potato Salad with Andouille Sausage

Yield: 35 - 6 oz Servings

Ingredients:

  • 24 oz Andouille sausage, cut in half lengthwise and bias sliced
  • 3 cups Ken’s Apple Cider Vinaigrette
  • 10 lbs Reser’s® Diced Mega Red Skin Potatoes(14479)
  • 2 cup green onions, bias cut
  • Kosher salt and black pepper to taste

Directions:

  1. Fry sausage until crispy. Drain and set aside.
  2. Heat the apple cider vinaigrette over low heat until warm.
  3. Place Reser’s Mega Diced Potatoes in a perforated hotel pan and cook in a steamer for 4-5 minutes until slightly firm but cooked through. Remove from steamer and place in a large mixing bowl.
  4. Combine all ingredients in bowl, reserving a small amount of green onions and sausage.
  5. Place salad in serving bowl and garnish with remaining sausage and green onions.
  6. Serve warm.
 

Sriracha Pulled Pork and Potato Hash

Sriracha Pulled Pork and Potato Hash

Yield: 20 each 10 oz Servings

Ingredients:

  • 10 lb cooked Reser’s® Shredded Potatoes (71117.14433)
  • 4 lb pulled pork, shredded
  • 1 cup clarified butter or canola oil
  • 2 cup shallots, cut into rings and lightly caramelized
  • Salt and pepper to taste
  • 1 bottle Sriracha Sauce
  • 1 cup scallions, bias cut

Directions:

  1. Preheat flat top grill to 375°F.
  2. Add butter or oil to grill and add shredded pulled pork in a thin layer to cover grill.
  3. Top with cooked Reser’s Shredded Potatoes and caramelized shallots.
  4. Season with salt and pepper and allow to cook for approximately four minutes or until browned and crispy.
  5. Flip hash browns and allow to cook for about four more minutes or until browned and crispy.
  6. Transfer to chafing dish and squeeze Sriracha in a zigzag pattern over hash.
  7. Garnish with scallions and serve.
 

Corn Chowder

Corn Chowder

Yield: 14-8 oz Servings

Ingredients:

  • 1/2 cup butter, unsalted
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 5 Tbsp flour
  • 3 cups chicken or vegetable stock
  • 4 cups milk
  • 5 cups corn, IQF or canned and drained of excess liquid
  • 4 cups Reser’s® Diced Potatoes(71117.14430)
  • ¼ cup parsley, chopped fine
  • Kosher salt to taste
  • Fresh cracked black pepper

Directions:

  1. In a large pot, melt butter and sweat the onions until softened.
  2. Add flour and cook stirring constantly to make roux.
  3. Combine stock and milk into a pitcher, slowly add to roux mixture while whisking constantly.
  4. Add corn and Reser’s Diced Potatoes and cook over medium heat, 15-20 minutes.
  5. When soup is thickened and potatoes are tender, add kosher salt to taste.
  6. Ladle corn chowder into warmed bowls and garnish with fresh cracked black pepper and parsley.
 

Corned Beef Hash

Corned Beef Hash

Yield: 20 each 10 oz Servings

Ingredients:

  • 10 lbs Reser’s® Diced Potatoes(71117.14430)
  • 1 cup canola oil
  • 3 lbs cooked corned beef, diced
  • 2 cups red bell pepper, diced
  • 3 cups yellow onion, diced
  • Salt and pepper to taste
  • 6 Tbsp butter
  • 20 eggs

Directions:

  1. Preheat flattop grill to 375°F.
  2. Add butter or oil to grill, top with corned beef and cook for 2-3 minutes to reheat.
  3. Add the Reser’s Diced Potatoes, onion and bell pepper, and cook, undisturbed, until potatoes are crisp on the bottom, about 6 minutes.
  4. Season mixture with salt and pepper.
  5. Continue cooking, turning the hash to crisp up all sides of the potatoes, about 15 more minutes.
  6. Meanwhile, melt butter in a nonstick skillet over medium-high heat. Fry the eggs and season with salt and pepper to taste.
  7. Divide the hash into portions and top with a fried egg.

TIP: Try Reser’s® Baja Cafe Pico de Gallo Salsa on the side to add some zing!