Idaho® Potato Cake Benedict | Idaho Potato Commission

Name: Idaho® Potato Cake Benedict | Idaho Potato Commission
Ingredients: 5 pounds Idaho&reg; red-skinned potatoes (Red Lady&trade;, Klondike Rose&trade; or Red La Soda); 2 cups raw corn kernels; 2 cups grated sharp Cheddar cheese; 1 cup grated Monterey Jack cheese; 1 cup chipotle sauce; 1 cup sour cream; 1/4 cup sliced green onions; 2 tablespoons plus 1 teaspoon salt; 1 tablespoon Cajun seasoning; 2 tablespoons minced cilantro; 1 tablespoon minced garlic in oil; 1 tablespoon fresh lime juice; 1 teaspoon ground pepper; 1/2 teaspoon ground cumin; 4 cups all-purpose flour; Salt and pepper to taste; 1 quart blended whole liquid egg; 1 gallon Japanese bread crumbs (panko); Oil as needed for deep-frying; 72 marinated asparagus spears; 24 poached eggs; 6 cups hollandaise sauce; 1/2 cup diced tomato; 36 strawberries; 12 cantaloupe wedges

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In saucepan, cover potatoes with cold water. Bring to a boil over medium-heat heat; boil until potatoes are easily pierced with fork, 30 to 40 minutes. Drain well. Place potatoes in bowl of mixer;...

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Ingredients

5 pounds Idaho&reg; red-skinned potatoes (Red Lady&trade;, Klondike Rose&trade; or Red La Soda)
2 cups raw corn kernels
2 cups grated sharp Cheddar cheese
1 cup grated Monterey Jack cheese
1 cup chipotle sauce
1 cup sour cream
1/4 cup sliced green onions
2 tablespoons plus 1 teaspoon salt
1 tablespoon Cajun seasoning
2 tablespoons minced cilantro
1 tablespoon minced garlic in oil
1 tablespoon fresh lime juice
1 teaspoon ground pepper
1/2 teaspoon ground cumin
4 cups all-purpose flour
Salt and pepper to taste
1 quart blended whole liquid egg
1 gallon Japanese bread crumbs (panko)
Oil as needed for deep-frying
72 marinated asparagus spears
24 poached eggs
6 cups hollandaise sauce
1/2 cup diced tomato
36 strawberries
12 cantaloupe wedges