Potato Tots

Courtesy of Idaho Potato Commission

Servings: 6
Prep Time: 20 Min.
Cook Time: 30 Min.

* 2-1/2 lb. IdahoŽ russet potatoes, divided
* 2 oz. bacon, double-smoked, cooked, chopped
* 6 oz. pepper jack cheese, shredded
* 2 Tbsp. chives, chopped
* 1 oz. butter, melted
* 1 oz. heavy cream
* 1 Tbsp. freshly ground black pepper
* salt, as needed
* 2 c. flour
* 6 eggs, lightly whipped
* 2 quarts vegetable oil for frying

1. Boil 2 lb. 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-oz. 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.

* Recipe courtesy of Richard Pietromonaco, Food and Beverage Vice President-Corporate Chef, Heartland Brewery, New York City.