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: 30, 6 oz Servings

Ingredients:

Directions:

  1. Blend heavy cream and eggs together. Set aside.
  2. Combine Reser’s Shredded Potatoes, Reser’s Special Request Creamy Deluxe Mashed Potatoes, 1 1/2 lbs Cheddar cheese, 1 1/2 cups ground Don Pancho Homestyle Tortilla Chips, 1 1/2 cups egg/cream mixture, salt and pepper.
  3. Place in well-greased, high-sided baking pan. 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.
 

Mac & Cheese Casserole with Smoked Chicken

Mac & Cheese Casserole with Smoked Chicken

Yield: 24 Servings

Ingredients:

Directions:

  1. 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.
  2. Place the mixture in a prepared baking pan. Top with the Parmesan cheese and breadcrumbs.
  3. Bake in a 350°F oven for 30 minutes or until hot throughout and brown on top. Cut into 24 portions and serve.
 

Beef Brisket Hash with Yukon Potatoes

Beef Brisket Hash with Yukon Potatoes

Yield: 16, 14 oz Servings

Ingredients:

  • 10 lb Reser’s® Diced Potatoes (71117.14430)
  • 4 onions, diced
  • 4 Tbsp garlic, minced
  • 1/4 cup jalapeño, seeded and diced
  • 1/4 cup stoneground mustard
  • 8 oz clarified butter or canola oil
  • 3 lb beef brisket, cooked and diced
  • 1/2 cup Italian parsley
  • Freshly cracked black pepper
  • 16 eggs, poached

Directions:

  1. Preheat flattop grill to 350°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: 12 - 16 Servings

Ingredients:

  • 5 lb Reser’s® Mega Diced Red Skin Potatoes (71117.14479)
  • Kosher salt
  • 2 lb Kielbasa or German Bratwurst, sliced into 1-inch pieces
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 cup dark beer
  • 3 Tbsp coarse or stoneground German-style mustard
  • 2 Tbsp sugar
  • 1/2 cup parsley, chopped
  • Freshly ground black pepper

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: 15 - 20 Servings

Ingredients:

  • 12 oz Andouille sausage, cut in half lengthwise and bias sliced
  • 1 1/2 cups Ken’s Apple Cider Vinaigrette
  • 5 lb Reser’s® Diced Mega Red Skin Potatoes (71117.14479)
  • 1 cup green onions, biased cut
  • Salt and 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 3-4 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: 20-25 Servings

Ingredients:

  • 5 lb cooked Reser’s® Shredded Potatoes (71117.14433)
  • 2 lb pulled pork, shredded
  • 3 each 4 oz Sweet Baby Ray’s Sriracha Wing Sauce & Glaze (in squeeze bottle)
  • Butter (as needed)
  • 1 cup shallots, cut into rings and lightly caramelized
  • Salt and pepper to taste
  • 1/2 cup scallions, bias cut

Directions:

  1. Preheat flat top grill to 400°F and coat with butter.
  2. Add shredded pulled pork and spread thin 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 Wing Sauce in a zigzag pattern over hash.
  7. Garnish with scallions and serve.
 

Corn Chowder

Corn Chowder

Yield: 8 Servings

Ingredients:

  • 4 cups Reser’s® Diced Potatoes (71117.14430)
  • 5 cups corn, canned
  • 1 cup onion, diced
  • 3 cups water, boiling
  • 4 cups milk, warmed
  • 2 Tbsp flour
  • 4 green onions, sliced
  • Salt & pepper to taste

Directions:

  1. In a large pot, combine all ingredients except milk and flour. Cook until Reser’s Diced Potatoes are tender.
  2. Add milk and flour to the soup.
  3. Bring to a boil and cook for an additional 10 minutes. Ladle corn chowder into bowls and garnish with sliced green onion.
 

Corned Beef Hash

Corned Beef Hash

Yield: 6 Servings

Ingredients:

  • 3 cups Reser’s® Diced Potatoes (71117.14430)
  • 8 oz cooked corned beef, diced
  • 2 red bell pepper, diced
  • 2 onions, diced
  • 6 Tbsp butter
  • 6 eggs
  • 4 Tbsp canola oil

Directions:

  1. Heat oil in a skillet over high heat. Add the prepared corned beef and cook, stirring, about 3 minutes to reheat.
  2. Stir in the Reser’s Diced Potatoes, onion and bell pepper, and cook, undisturbed, until potatoes are crisp on the bottom, about 6 minutes. Continue cooking, turning the hash to crisp up all sides of the potatoes, about 15 more minutes.
  3. Meanwhile, melt butter in a nonstick skillet over medium-high heat. Fry the eggs and season with salt and pepper to taste.
  4. Divide the hash into 6 portions and serve each with a fried egg on top!

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