Smoked Cheddar Potato Cakes

Yield: 60, 3 oz Cakes

Ingredients:

  • 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

Directions:

  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.