• 10 lb. 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 lb. Beef brisket, cooked and diced
• 1/2 cup Italian parsley, chopped
• Freshly cracked Black pepper
• 20 Eggs, poached

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.

• 10 lb. 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

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.

• 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)
• 1/2 cup Coarse or stoneground German-style mustard
• 1/4 cup Sugar
• 1 cup Parsley, chopped
• Freshly ground black pepper
• Kosher salt

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.

• 24 oz Andouille sausage, cut in half lengthwise and bias sliced
• 3 cups Ken’s Apple Cider Vinaigrette
• 10 lb. Reser’s® Diced Mega Red Skin Potatoes (71117.14479)
• 2 cup Green onions, bias cut
• Kosher salt and black pepper to taste

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 Red Skin 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.

• 10 lb. Reser’s® Shredded Potatoes, cooked (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

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.

• 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)
• 1/4 cup Parsley, chopped fine
• Kosher salt to taste
• Fresh cracked black pepper

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.

• 10 lb. Reser’s® Diced Red Potatoes (71117.14563) or Reser’s® Diced Potatoes (71117.14430; pictured)
• 1 cup Canola oil
• 3 lb. 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

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!

• 10 lb. Reser’s® Sliced Potatoes (71117.14435)
• Oil for frying
• Salt & pepper to taste
• Parsley, chopped, optional

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.

• 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

1. Heat oven to 350°F. Spray a 4” 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 5-6 minutes until mixture becomes a thick sauce.
5. Place Reser’s Sliced Potatoes into medium-size bowl and mix with sauce. Cut the remaining 2 tablespoon 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 top is golden brown.
8. Let stand 5 to 10 minutes before serving.
9. Garnish the potatoes with chopped chives and serve the scalloped potatoes family-style on the side of delicious entree like Fried Chicken.