Potato Tots

Ingredients:

  • 2 1/2 pounds Idaho® russet potatoes, divided
  • 2 ounces bacon, double-smoked, cooked, chopped
  • 6 ounces pepper jack cheese, shredded
  • 2 tablespoons chives, chopped
  • 1 ounce butter, melted
  • 1 ounce heavy cream
  • 1 tablespoon freshly ground black pepper
  • Salt, as needed
  • 2 cups flour
  • 6 each eggs, lightly whipped
  • 2 quarts vegetable oil for frying

Directions:

  1. Boil 2 pounds of potatoes. Cool, peel and mash. In a large bowl, combine bacon, cheese, chives, butter, cream, pepper and salt to taste; blend well. Roll into 1-ounce pieces, place on wax paper-lined sheet pan and chill overnight.
  2. Using a box grater, shred remaining potatoes. Place in shallow bowl.
  3. Place flour in a shallow bowl. Roll tater tots in flour to lightly coat then coat in egg. Roll in shredded potatoes to form crust. Return to sheet pan and chill.
  4. In a heavy-bottomed pot, heat oil to 375°F and fry balls until golden brown. Using a slotted spoon, transfer to paper towel to drain. Season with salt and serve.
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Yield: 6 servings

Source:
Richard Pietromonaco
Heartland Brewery
New York City

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