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In Mashed Potatoes, Side Dishes

Cheesy Potato Cakes

Cheesy Potato Cakes

Yield: 30 cakes or 15 appetizer servings

Ingredients:

Directions:

  1. Preheat flat top grill to 375°F.
  2. Mix Reser’s Creamy Deluxe Mashed Potatoes with pepper, cheese, and chives in a bowl until combined. Form mixture into 30 each 1/2-inch thick patties.
  3. Dredge each patty in flour seasoned with salt and pepper shaking off any excess.
  4. Add cakes to grilled brushed with oil or butter and cook for 5-6 minutes or until golden and crisp.
  5. Flip the cakes over and cook for 5-6 more minutes.
  6. Serve 2 per plate with a dollop of sour cream on each cake.
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In Cut Potatoes

Shredded Potato Apple Pancake

Shredded Potato Apple Pancake

Yield: 20 servings

Ingredients:

  • 20 Gala apples
  • 10 lbs Reser’s® Shredded Potatoes (71117.14433)
  • 4 oz Butter
  • 1 cup Green onions, sliced on bias
  • Kosher salt, as needed
  • Sour cream, as needed

Directions:

  1. Peel the apples. Using the largest opening on a box grater, grate the apples using long strokes to yield the longest pieces.
  2. Transfer to a bowl and press out as much juice as possible.
  3. In a large bowl, fold the apples and Reser’s Shredded Potatoes together and season with salt.
  4. Melt the butter in a 12-inch cast iron skillet over medium heat. Add enough potato mixture to create one uniform layer, approximately 1/2-inch thick.
  5. Cook over medium heat until crisped and brown, approximately 5-8 minutes, flip and repeat.
  6. Slice into wedges and serve sliced green onions and sour cream.
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In Prepared Salads, Protein Salad

Everything Chicken Bagels

Everything Chicken Bagels

Yield: 12 each bagel sandwiches

Ingredients:

Everything Chicken Salad Base

  • 5 lbs tub Reser’s® Chicken Salad (71117.11419)
  • 3 Tbsp Italian parsley, stemmed and chopped
  • 1/3 cup Green onions, thinly sliced
  • ¼ cup Everything seasoning

Per Sandwich

  • 1 each Plain bagel, cut in half and toasted
  • 2 Tbsp Cream cheese
  • 6 oz Everything Chicken Salad Base
  • 1 tsp Everything seasoning
  • 3-4 leaves Butter or Little Gem lettuce
  • ¼ Avocado, sliced
  • Baby arugula salad

Directions:

  1. For Everything Chicken Salad Base, mix the Reser’s Chicken Salad with the parsley, green onions, and everything seasoning in a large bowl until combined.
  2. Toast bagel and spread each half with cream cheese.
  3. Top cream cheese with lettuce leaves.
  4. Scoop 3 oz of the Everything Chicken Salad Base atop each half.
  5. Garnish with Everything seasoning and plate with avocado and baby arugula salad.
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In Tortillas & Mexican

Breakfast Tostada

Breakfast Tostada

Yield: 12 entrée portions

Ingredients:

Directions:

  1. Heat griddle to 350°F.
  2. For the sauce, heat oil and sauté garlic until softened.
  3. Add spices and cook for 20-30 seconds until fragrant and not burnt.
  4. Add tomato paste and cook 20-30 seconds until deep red and fragrant.
  5. Add puréed roasted tomatoes and chicken stock, bring to a simmer.
  6. Cook at a low simmer for 15-20 minutes until slightly thickened.
  7. Season with kosher salt and keep warm.
  8. For plating:
    • 1 Don Pancho Red Chipotle Flour Tortilla, warmed on griddle
    • ½ cup Mexican cheese blend, shredded
    • ¾ cup Spanish rice
    • 4 oz Smoked chicken meat
    • 1 oz Roasted tomato sauce
  9. Roll burrito tightly and top with 3 oz Roasted Tomato-Guajillo Sauce, ¼ sliced avocado, sliced, and cilantro for garnish
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In Other Products

Honey Biscuits and Sausage-Bacon Gravy

Honey Biscuits and Sausage-Bacon Gravy

Yield: 10 entrée portions

Ingredients:

  • 20 each Biscuits, brushed with honey for the last 3 minutes of baking
  • 24 leaves Sage, fried for garnish
  • 2 oz. Butter, for frying sage

Sausage-Bacon Gravy

  • 4 lbs Reser’s® Country Gravy (71117.14453)
  • 1 Tbsp Butter
  • 1 lb Pork breakfast sausage, ground
  • ½ cup Bacon, cooked and chopped
  • 1 cup Yellow onion, diced
  • 1/8th tsp Cayenne pepper

Directions:

  1. Bake biscuits according to recipe, brush with honey the last 2-3 minutes of baking.
  2. Cool on a baking rack.
  3. For Sausage-Bacon Gravy, lightly brown the pork sausage in butter until cooked through, breaking up to crumble.
  4. Add the onion and bacon and cook until the onion is softened.
  5. Add the Reser’s Country Gravy and cayenne pepper and cook for 10-15 minutes, stirring often.
  6. Check seasoning when done and keep warm for service.
  7. For plating:
    • 2 Honey-glazed biscuits
    • 2 each 3 oz ladles of Sausage-Bacon Gravy
    • 2 each Sage leaves, fried in brown butter
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In Mashed Potatoes, Side Dishes

Yukon Gold Potato Pancakes

Yukon Gold Potato Pancakes

Yield: Yield: 40 each 2 oz cakes

Ingredients:

Directions:

  1. Heat griddle to 350°F.
  2. Combine Reser’s All Natural Yukon Gold Mashed Potatoes and all other ingredients in a large bowl and mix with gloved hands to combine.  
  3. Scoop with a 2 oz (#16 disher) and shape into a pancake with hands.
  4. Dredge lightly in flour and cook on griddle until golden with canola oil.  
  5. Flip and fry the other side.
  6. Serve with fresh berries and warm maple syrup.
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In Tortillas & Mexican

Low Carb Breakfast Burrito

Low Carb Breakfast Burrito

Yield: 8 each breakfast burritos

Ingredients:

  • 20 eggs, whisked
  • ½ cup Butter
  • 2 tsp Kosher salt 
  • ½ tsp Black pepper
  • 1 ½ cups Sharp Cheddar cheese, shredded
  • 3 cups Sweet potatoes, roasted
  • 2 each Red onions, cut in rings and grilled
  • 8 each Don Pancho® 10-inch Carb Control Tortillas (79453.06010)
  • Hot sauce to taste

Directions:

  1. Heat a griddle to 350°F.
  2. In a nonstick pan, heat butter until foaming.
  3. Scramble eggs until just set then add roasted sweet potatoes, grilled red onions, and Cheddar until warmed through.
  4. Season filling with salt and black pepper.
  5. Warm 8 Don Pancho 10-inch Carb Control Tortillas on the griddle and lay them out on a table, dividing the filling evenly between them, towards the bottom third of the tortilla.
  6. Fold in the ends and roll tightly.
  7. Cut in half on the bias and serve with hot sauce.
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In Cut Potatoes

Porto Hash with Poached Eggs

Porto Hash with Poached Eggs

Yield: 50 servings

Ingredients:

  • 10 lbs package Reser’s® Diced 3/4-inch Potatoes RTU (71117.14431)
  • 1 cup Olive oil
  • 6 cups red bell pepper, diced
  • 6 lbs smoked Linguica sausage, diced
  • 3 tablespoons Smoked paprika
  • 100 Eggs, poached
  • 100 oz Saffron Hollandaise (recipe below)
  • Salt and pepper

Saffron Hollandaise

  • 3/4 cup Water
  • 1 1/2 tsp Saffron
  • 24 Egg yolks
  • 2 lbs 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-inch 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.
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