Potato Tots
Courtesy of Idaho Potato Commission 6 Servings • 20 Min. Prep Time • 30 Min. Cook Time| Ingredients |
|---|
| 2-1/2 lb. Idaho® 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 |
Directions:
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.
