Smoked Cheddar, Jalapeno, Bacon Tater Tot – Darci Hata, Culinary Student
You can get as creative as you like, add anything you want to your tot to make it your own specialty. Add herbs, sauces, and cheeses.
- 1 Lb Colorado Russet Potatoes, peeled and diced into 1” cubes
- ½ Cup All purpose flour
- ½ tsp Kosher salt, plus additional to taste
- 1 Large eggs, beaten
- ½ Cup Smoked Cheddar, grated
- 2 Tblspn Fired roasted jalapenos, diced
- ¼ Cup Cooked bacon, diced
- 2 Cups Panko bread crumbs
Place peeled, diced potatoes in a large stock pot and cover with cold water and 1 tablespoon of kosher salt. Bring to a boil and simmer for 8-10 minutes until potatoes are tender but slightly undercooked.
Drain potatoes and rise in cold water. Return to pot and mash with a potato masher, do not make mashed potatoes, you want the chunks. If you have a lot of time, I recommend to cool your potatoes down first by spreading on a baking sheet and refrigerating.
In a large bowl, add potatoes, smoked cheddar, jalapenos, bacon, egg and flour, season to taste. Mix well so all ingredients are evenly distributed.
In a separate bowl add your panko crumbs.
Roll the potato mixture into small balls and use your palms to make it cylindrical, tater tot shape. Toss in panko.
You can either cook immediately or freeze for later use.
Cooking: heat oil in large pot to 350 Degrees Fahrenheit. Deep fry for 2-3 minutes, 5 minutes for frozen tots or until golden brown. Transfer to paper towel lined baking sheet and drain excess oil and serve.
Freezing: Placed finished tots on a wax paper lined baking sheet and freeze. Once frozen you can put into a freezer container or Ziploc baggie. Fry frozen for 5 minutes.