Chili Cheddar Potato Cake

Name: Chili Cheddar Potato Cake
Yield: Yield: 24 servings
Ingredients: Panko Asiago Bread Crumbs: 4 cups Kikkoman PANKO bread crumbs 12 ounces butter, melted 1 cup grated Asiago cheese; Chili Cheddar Potato Cake: 4 cups mashed red creamer potatoes 6 cups diced cooked red potatoes 2 cups diced peeled green chilies (Anaheim or Pasilla) 3/4 cup green onions, sliced 4 cups yellow cheddar cheese 1 1/2 cups Kikkoman PANKO bread crumbs 4 eggs, mixed 1/2 cup half-and-half 1 tablespoon ground black pepper 2 tablespoons salt

Yield

Yield: 24 servings

kikkoman products used:

Panko Japanese Style Toasted Bread Crumbs

ingredients

Panko Asiago Bread Crumbs:
4 cups Kikkoman PANKO bread crumbs
12 ounces butter, melted
1 cup grated Asiago cheese

Chili Cheddar Potato Cake:
4 cups mashed red creamer potatoes
6 cups diced cooked red potatoes
2 cups diced peeled green chilies (Anaheim or Pasilla)
3/4 cup green onions, sliced
4 cups yellow cheddar cheese
1 1/2 cups Kikkoman PANKO bread crumbs
4 eggs, mixed
1/2 cup half-and-half
1 tablespoon ground black pepper
2 tablespoons salt

directions

To make Asiago Bread Crumbs: Mix butter and PANKO, spread on sheet pan. Bake at 350°F until golden brown. Mix Asiago with toasted crumbs, reserve (Will keep, refrigerated, for about 1 week).

To make Chili Cheddar Potato Cake: Mix all ingredients except Asiago bread crumbs together in a bowl. Separate into 24 equal balls. Roll balls in Asiago Bread Crumb. Flatten balls to hamburger patty shape. Saute in butter to golden brown. Serve as a side dish.

Recipe courtesy Chef Bruce Hill, Fog City Diner, San Francisco.

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