schiedadmin In Cut Potatoes, Tortillas & Mexican

Smoky Chorizo and Potato Tacos

Smoky Chorizo and Potato Tacos

Yield: 20 each entrée servings or 40 6-inch tacos

Ingredients:

• 7 lbs Chorizo, crumbled into 1-inch pieces
• 10 lbs Reser’s® Diced Red Potatoes (71117.14563; pictured) or Reser’s® Diced Potatoes (71117.14430)
• 5 cups Yellow onion, small diced
• 1/3 cup Smoked paprika
• 2 Tbsp Kosher salt
• 40 each Don Pancho® 6-inch Golden Blend Tortillas, heated on grill (79341.22024)
• 2 cups Cotija cheese, crumbled
• Cilantro leaves for garnish
• Limes, sliced for garnish

Directions:

1. Preheat fryer to 350°F and oven to 400°F.
2. Heat rondeau to medium heat and add chorizo, breaking it up to cook evenly.
3. Cook chorizo until almost cooked through, browning slightly.
4. Add onions and cook 1-2 minutes to soften.
5. Add kosher salt and smoked paprika, cook 1 minute until fragrant.
6. Add Reser’s Diced Red Potatoes or Reser’s Diced Potatoes and coat with chorizo/onion mixture.
7. Cook 10-15 minutes until potatoes have browned slightly and are heated through.
8. Place two warmed Don Panchos 6-inch Golden Blend Tortillas on a plate and fill each with ½ cup of potato mixture.
9. Garnish with crumbled Cotija and cilantro leaves.
10. Place lime on the side and serve.

schiedadmin In Cut Potatoes

Crispy Potato and Pulled Pork “Nachos”

Crispy Potato and Pulled Pork "Nachos"

Yield: 16 each appetizer servings

Ingredients:

• 10 lbs Reser’s® Diced Red Potatoes (71117.14563; pictured) or Reser’s® Diced Potatoes (71117.14430)
• 1/2 cup BBQ rub
• 7 lbs Pulled pork, warmed
• 2 cups Red onion, finely diced
• 2 lbs Cheddar/Monterey Jack cheese blend, finely shredded

Directions:

1. Preheat fryer to 350°F and oven to 400°F.
2. Fry 5 lbs. Reser’s Diced Red Potatoes or Reser’s Diced Potatoes for 3-4 minutes until golden brown, shake off excess oil, and toss with 1/4 cup BBQ rub and keep warm.
3. Warm the pulled pork.
4. Layer ingredients as follows:

• • 2 cups Potatoes
  • 1/2 cup Cheese blend
  • 5 oz Pulled pork
  • 1/4 cup Cheese blend

1. Bake for 4-5 minutes until the cheese is melted and starting to brown.
2. Garnish with finely diced red onion.

schiedadmin In Cut Potatoes, Macaroni & Cheese, Side Dishes

Macaroni and Cheese Casserole with Smoked Chicken

Macaroni and Cheese Casserole with Smoked Chicken

Yield: 24 each 7 oz Servings

Ingredients:

• 5 lbs Reser’s® Special Request™ White Cheddar Macaroni and Cheese (71117.12999)
• 2 lbs Reser’s Shredded Potatoes (71117.14433)
• 2 lbs Smoked chicken, shredded
• 1 cup Red bell pepper, diced
• 1 cup Panko breadcrumbs

Directions:

1. Preheat oven to 350°F.
2. In a large mixing bowl, combine Reser’s Special Request White Cheddar Macaroni and 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.

schiedadmin In Cut Potatoes

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, chopped
• Freshly cracked Black pepper
• 20 Eggs, poached

Directions:

1. Preheat a 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 for 3-4 more minutes.
5. Place in a warmed bowl to serve and top with poached egg, freshly cracked black pepper, and chopped parsley.

schiedadmin In Cut Potatoes

Smoked Cheddar Potato Cakes

Smoked Cheddar Potato Cakes

Yield: 60 each 3 oz cakes

Ingredients:

• 10 lbs Reser’s® Shredded Potatoes (71117.14433)
• 16 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 a bowl with salt and pepper.
2. Fold in Reser’s Shredded Potatoes and cheeses until well mixed.
3. Sprinkle flour over the potato mixture and incorporate with a spoon.
4. Let the mixture rest for 15 minutes at room temperature.
5. Form into 1/3 cup balls and flatten with the palm of the hand.
6. Heat griddle to 325°F until oil starts to shimmer, and cook cakes until browned on the first side (2-3 minutes), then flip over and brown on the other side (another 2-3 minutes).
7. Keep finished cakes on a sheet pan in a 200°F oven until the batch is finished.
8. Serve 3 per plate for an appetizer with sour cream.

schiedadmin In Cut Potatoes

Oktoberfest Potato Salad

Oktoberfest Potato Salad

Yield: 45 each 6 oz Servings

Ingredients:

• 10 lbs Reser’s® Mega Diced Red Skin Potatoes (71117.14479)
• 4 lbs Kielbasa or German Bratwurst, sliced into 1-inch rounds
• 2 cups Yellow onion, diced
• 2 cups Green bell pepper, diced
• 2 cups Red bell pepper, diced
• 2 cups Dark beer (preferably dark German lager or Dunkel)
• 1/2 cup Coarse or stoneground German-style mustard
• 1/4 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.

schiedadmin In Cut Potatoes

Corn Chowder

Corn Chowder

Yield: 14 each 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
• 4 cups Reser’s® Diced Potatoes (71117.14430)
• 1/4 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, and slowly add to the roux mixture while whisking constantly.
4. Add corn and Reser’s Diced Potatoes and cook over medium heat for 15-20 minutes.
5. When the soup is thickened and the potatoes are tender, add kosher salt to taste.
6. Ladle corn chowder into warmed bowls and garnish with fresh cracked black pepper and parsley.

schiedadmin In Cut Potatoes

Corned Beef Hash

Corned Beef Hash

Yield: 20 each 10 oz Servings

Ingredients:

• 10 lbs Reser’s® Diced Potatoes (71117.14563)
• 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 a 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.

schiedadmin In Cut Potatoes

Homemade Potato Chips

Homemade Potato Chips

Yield: 12 appetizer portions

Ingredients:

• 10 lbs Reser’s® Sliced Potatoes (71117.14435)
• Canola oil for frying
• Parsley, chopped for garnish

Directions:

1. Heat oil in fryer to 350°F.
2. Add Reser’s Sliced Potatoes in batches. Fry until golden brown and crisp, about 2 to 3 minutes.
3. Drain, season with salt, pepper and parsley, and serve immediately.

schiedadmin In Cut Potatoes

Scalloped Potatoes

Scalloped Potatoes

Yield: 12 side dishes

Ingredients:

• 12 cups Reser’s® Sliced Potatoes (71117.14435)
• 1/2 cup Butter
• 5 cups Milk
• 2/3 cup Onion, chopped
• 1/2 cup All-purpose flour
• 1/4 cup Chives, sliced
• Kosher salt & black pepper to taste

Directions:

1. Heat oven to 350°F. Spray a 4-inch half pan.
2. In a saucepan, melt 6 Tbsp butter over medium heat. Add onion and cook for 2 minutes.
3. Stir in flour, salt, and pepper. Cook, stirring constantly until roux is created; remove from heat.
4. Stir in milk. Place back on the burner and heat to simmer, stirring constantly. Cook for 5-6 minutes until the mixture becomes a thick sauce.
5. Place Reser’s Sliced Potatoes into a medium-sized bowl and mix with sauce. Cut the remaining 2 Tbsp butter into small pieces and sprinkle over potatoes.
6. Fill into prepared pan, cover with foil, and bake for 30 minutes.
7. Remove foil and back 50-60 minutes longer or until potatoes are tender and the top is golden brown.
8. Let stand for 5 to 10 minutes before serving.
9. Garnish the potatoes with chopped chives and serve hot.