Veggie Tater Tot Skillet

Veggie Tater Tot Skillet

Source:
Breakfast at Tiffany's, San Francisco, CA

Yield: 12

Ingredients:

Tater Tots

Skillet

Directions:

Tater Tots

  1. Scrub potatoes; boil in a large pot of water until firm-tender. Drain and cool completely. Remove skin. Refrigerate until well chilled.
  2. Grate potatoes on the small hole of a box grater. Place in a bowl and season with salt and pepper.
  3. Place 8-10 ounces tater tots in an individual casserole or oven-proof skillet. Top with 3-4 ounces of the vegetables and top with cheese, making sure to cover all the vegetables with cheese
  4. Form tater tots with a round cutter or use two soup spoons to form into 1-1/2-inch by 3/4-inch ‘tots’. About 1 rounded tablespoon potato mixture per tot.
  5. Roll tots in flour and set aside
  6. Deep fry at 350°F until golden brown and cooked through. Drain well. Hold until ready to serve.

Skillet

  1. Heat butter in a large sauté pan. Saute onions, bell peppers and mushrooms until softened. Add spinach, tomatoes, kale and olives; cook until greens are just wilted.
  2. Place 7-8 tater tots in an individual casserole or oven-proof skillet. Top with a portion of the vegetables and Jack cheese, making sure to cover all the vegetables with cheese
  3. Broil briefly until cheese is melted
  4. Serve in hot casserole or transfer to a serving plate.
  5. Garnish with avocado and chives