Herbed, Goat Cheese Potato Cake

Herbed, Goat Cheese Potato Cake Oh my! Resers raw shredded hash-brown potatoes help save time and create the perfect consistency for our Savory, Crunchy, and Killer side dish. Follow along and find out how to prepare this delicious potato casserole


preparation Time
10 mins

cook Time
30 mins


157 per serving


  • 1 Resers Shredded Has Brown Potatoes, Raw
  • 2 tablespoons kosher salt
  • 2 teaspoons freshly cracked black pepper
  • 1/4 cup herbed goat cheese
  • 4 tablespoons whole unsalted butter
  • 1 tablespoons thyme leaves
  • 1 tablespoons Olive Oil



Empty one bag of the Resers shredded has brown potatoes into a colander. rinse under cold water, and dry. Chill potatoes on a plate. In a large bowl. Add thyme, 1 1/2 teaspoons salt, flour and 3/4 teaspoon pepper, then drizzle with 2 tablespoons butter and chevre toss mixture well. Heat oven to 350F with rack in middle. Heat oil and 1 tablespoon butter in skillet over medium-high heat, then add potato mixture and tamp it down firmly in skillet with a spatula, smoothing the top. Reduce heat to medium and cook potato cake, until edges begin to turn golden, about 5 minutes. Remove lid, then bake potato cake, uncovered, 10 minutes. Brush top of potato cake with remaining 2 tablespoons butter. Turn on broiler and broil potato cake, 4 to 5 inches from heat, until golden brown, 3 to 7 minutes. Remove skillet from oven. Run the rubber spatula around the edge of the cake to loosen it from the skillet. Invert a large round heat-proof plate over skillet and invert potato cake onto plate. Cut into wedges and serve.

recipe by

Ben V.


Fyi Network chef personality, Food Network host, World Food Championships Host, Chef, author Southern Routes, caffeine inspired.

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