In Mashed Potatoes, Side Dishes

Timeless Baked Cheesy Potatoes

Timeless Baked Cheesy Potatoes

Yield: 20 each 6 oz servings

Ingredients:

 Cornflake Topping

  • 2 cups Cornflake cereal, measured, then crushed
  • 1/3 cup Butter, melted
  • ½ tsp Paprika

Cheesy Baked Potatoes

Directions:

  1. Preheat oven to 350°F.
  2. For Cornflake Topping, mix crushed cornflakes with melted butter and paprika in a bowl, and set aside.
  3. In a stand mixer bowl, combine Reser’s Special Request Natural Yukon Mashed Potatoes, sour cream, and Dijon mustard, and mix gently until well combined.
  4. Add shredded Cheddar cheese to the potato mixture, and mix in until incorporated.
  5. Prepare a 2-inch half pan with pan spray, fill with potato mixture, and smooth top with an offset spatula.
  6. Top potato base with a thin layer of Cornflake Topping
  7. Bake uncovered for 40-50 minutes until golden brown and heated through.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
In Fruit

Rio Acai Smoothie

Rio Acai Smoothie

Yield: 16 each pint servings

Ingredients:

  • 4 lbs Reser’s® Pineapple Chunks (79453.77957)
  • 4 each Acai puree packets, frozen
  • 8 each Bananas, sliced and frozen for at least 1 hour
  • 1 each 15 oz can Coconut milk
  • Ice

Directions:

  1. Drain Reser’s Pineapple Chunks from syrup and refrigerate both.
  2. In a large high-speed blender, place all ingredients and blend on high until smooth, 60-90 seconds.
  3. Use tamper if needed to ensure the mixture is completely combined and smooth.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
In Mashed Potatoes, Side Dishes

Ultimate Breakfast Potato Pie

Ultimate Breakfast Potato Pie

Yield: 10 each 8 oz side dish servings

Ingredients:

Directions:

  1. Preheat oven to 375°F.
  2. Cut a round of parchment paper to fit into the bottom of the springform pan.
  3. Lightly flour a cleaned work surface and roll out the pie crusts to fit halfway up each of the springform pans.
  4. With a paddle attachment and a stand mixer, mix Reser’s Special Request Natural Yukon Mashed Potatoes with eggs, flour, and salt.
  5. When combined, mix in the cooked bacon and chives.
  6. Fill the crusts evenly with 45 oz potato filling and top each pie with 1/2 cup shredded sharp Cheddar.
  7. Bake for 50-60 minutes until golden brown.
  8. Let cool completely on a rack.
  9. Cut each pie into 8 servings and reheat each slice in the oven for 3-4 minutes to warm through prior to plating.
  10. Top each slice with a sunny-side-up egg and fresh ground black pepper.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
In Cole Slaw, Fruit, Prepared Salads

Pulled Pork Sliders with Pineapple BBQ Sauce and Shredded Homestyle Cole Slaw

Pulled Pork Sliders with Pineapple BBQ Sauce and Shredded Homestyle Cole Slaw

Yield: 12 sliders

Ingredients:

Directions:

  1. Heat pulled pork with 2 cups of Pineapple BBQ Sauce. Toast 12 slider buns; place 2 oz of pork on each bun.
  2. Place 1 oz of Reser’s Shredded Homestyle Cole Slaw on pork. Place top bun on cole slaw.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
In Fruit

Pacific Rim Smoothie Bowl

Pacific Rim Smoothie Bowl

Yield: 1 Bowl

Ingredients:

Directions:

  1. Place almond milk, almond butter, and 1/4 cup each of Reser’s Purely Hand Cut Pineapple Chunks, Reser’s Purely Hand Cut Papaya Chunks, dragon fruit and ice into a blender. Blend mixture until creamy.
  2. Pour mixture in bowl and garnish with remaining fruit and sliced almonds.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
In Boldly Flavored Wraps, Tortillas & Mexican

Banana Brunch Wrap Supreme

Banana Brunch Wrap Supreme

Yield: 1 serving

Ingredients:

  • 1 Don Pancho® Cinnamon Wrap (79341.02846)
  • 2 Tbsp Almond butter
  • 1 Banana, sliced into rounds
  • 1/4 cup Coconut flakes, toasted in the oven
  • 2 Tbsp Clarified butter or oil for grilling
  • 1 Tbsp Honey to drizzle
  • Powdered sugar to garnish
  • Bananas, bias cut to garnish

Directions:

  1. Heat griddle or panini press to 350°F.
  2. Place Don Pancho Cinnamon Wrap onto cutting board.
  3. Spread an even layer of the almond butter across the wrap to the edges.
  4. Make a small slit in the middle of the wrap.
  5. In the first quadrant, place an even layer of sliced bananas.
  6. In the next quadrant, place 2 Tbsp of the toasted coconut flakes.
  7. Finish alternating the last two quadrants with sliced bananas, then finish with the toasted coconut flakes.
  8. Fold each quadrant over the next until one even stacked quarter is left.
  9. Brush each side with clarified butter or oil and grill for 1-2 minutes per side, weighed down until golden brown.
  10. Flip over and repeat until golden brown.
  11. Place onto cutting board and cut in half lengthwise.
  12. Stack the bias cut over the other onto a serving plate.
  13. Drizzle with honey and dust with powdered sugar, garnish with bias-cut bananas.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
In Mashed Potatoes, Side Dishes

Sweet Potato Waffles

Sweet Potato Waffles

Yield: 50 each 4-inch Waffles

Ingredients:

Directions:

  1. Preheat waffle iron.
  2. Combine Reser’s All Natural Mashed Sweet Potatoes with all ingredients, except the egg whites and sugar.
  3. Mix until just combined. Do not over-mix.
  4. With a mixer, combine the egg whites and sugar and beat on high until firm peaks form.
  5. Fold the egg white and sugar mixture into the sweet potato mixture.
  6. Pour mix onto waffle iron and cook until golden.
  7. Serve with warm maple syrup and sliced bananas.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
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.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
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.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
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.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe