Smoked Cheddar Potato Cakes

Yield: 60, 3 oz Cakes


  • 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


  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.