Potato Tots

Potato Tots

Source:
Richard Pietromonaco
Heartland Brewery
New York City

Yield: 6 servings

Ingredients:

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.