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Chili Cheddar Potato Cake

Image for Chili Cheddar Potato Cake
plate

Yield

Yield: 24 servings

kikkoman products used:

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.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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