These Homemade Crispy Tater Tots are not your standard frozen hash browns. They may require a bit more effort but they’re well worth your time.
If you happen to have some leftover mashed potatoes in the fridge, you’re in luck. If not, that’s easy to fix.
No leftover mashed potatoes? Let’s get a quick batch of mashed potatoes going…
- Russet potatoes – or Yukon Gold
- Salt
- Butter
- Milk – if needed
- Peel and cut about 2 pounds of russet or Yukon gold potatoes into 1-inch cubes.
- Place them in a large pot and cover with water.
- Add 1 tablespoon of salt.
- Cook until easily pierced with a fork.
- Drain well and mash in 4 tablespoons of butter.
- If the potatoes seem extra dry, add one tablespoon of milk at a time until reaching the desired consistency.
- Allow the mashed potatoes cool to room temperature before proceeding.
Now we’re ready to make your Homemade Crispy Tater Tots…
- In a large mixing bowl, add the mashed potatoes, cheese, egg & chopped scallions.
- Using a potato masher, combine ingredients until well mixed.
- Gradually add the flour.
- Continue mixing until the mixture can hold a shape.
- If the potatoes are still too loose to hold a shape, add extra flour a tablespoon at a time.
- Place the breadcrumbs in a shallow dish.
- Using a small scooper or spoon, take the equivalent of a generous tablespoonful of potato mixture.
- Form it into a small log or patty.
- Dredge all sides of each formed log or patty in the breadcrumbs.
- Set them aside on a tray.
- Heat a large non-stick skillet over medium heat with about an inch of oil.
- Once the oil reaches 350°F, add numerous logs or patties in a single layer without crowding.
- Sauté for about 3 to 4 minutes until golden brown.
- Continuously turn them to promote even browning.
- Repeat with the remaining formed potatoes, adding more oil if needed.
- Transfer the browned potatoes to a tray lined with a wire rack or paper towels.
- Sprinkle with salt & pepper to taste.
Best to serve your Homemade Crispy Tater Tots immediately.
Of course, a bowl of ketchup for dipping is a necessity. My family especially enjoys dunking these tasty tots in some of my homemade Creamy Horseradish Dip.
homemade crispy tater tots
Enjoy as a side dish or a snack. Be sure to include some ketchup for dipping.
Ingredients
- 3 cups mashed potatoes, chilled (760 grams)
- 1/2 cup grated parmesan cheese
- 1/2 cup shredded cheddar cheese
- 1 large egg, lightly beaten
- 1/4 cup finely chopped scallions, green part
- 1/2 cup unbleached all-purpose flour (may need more)
- 1 cup breadcrumbs
- peanut oil, for pan frying (or coconut oil)
- coarse kosher salt & freshly ground black pepper, for finishing
Instructions
-
In a large mixing bowl, add the mashed potatoes, cheese, egg & chopped scallions. Using a potato masher, combine ingredients until well mixed. Gradually add the flour and continue mixing until the mixture can hold a shape. If the potatoes are still too loose to hold a shape, add extra flour a tablespoon at a time.
-
Place breadcrumbs in a shallow dish. Using a small scooper or spoon, take the equivalent of a generous tablespoonful of potato mixture and form it into a small log or patty. Dredge all sides of each formed log or patty in the breadcrumbs and set aside on a tray.
-
Heat a large non-stick skillet over medium heat with about an inch of oil. Once the oil reaches 350°F, add several logs or patties in a single layer (without crowding) and sauté for about 3 to 4 minutes until golden brown. Continuously turn them to promote even browning. Repeat with the remaining formed potatoes, adding more oil if needed.
-
Transfer the tater tots to a tray lined with paper towels. Sprinkle with salt & pepper to taste. Serve immediately.
Recipe Notes
No Leftover Mashed Potatoes? Peel and cut about 2 pounds of russet or Yukon gold potatoes into 1-inch cubes. Place them in a large pot and cover with water. Add 1 tablespoon of salt. Cook until easily pierced with a fork. Drain well and mash in 4 tablespoons of butter. If the potatoes seem extra dry, add one tablespoon of milk at a time until reaching the desired consistency. Allow the mashed potatoes cool to room temperature before proceeding.
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