How do you make Tater Tots from scratch?

Question

I know, very unhealthy, lol.

I might actually try it, but mostly, I'm curious.

Answer 1

8 medium potatoes, cooked and peeled

4 rounded Tbsp. Flour

dash pepper

1 tsp. salt

canola or vegetable oil

Finely shred or use ricer while potatoes are hot. Stir in flour, salt and pepper.

Heat 1/4 " oil in heavy pan. Form into small balls and drop into oil. Fry til slightly golden. Drain on paper towels.

You can freeze any remaining tots for later, just bake in single layers on baking sheet at 400 degrees till desired crispness.

Polly

Answer 2

Same thing as making potato pancakes, only you make it into the shame of a "tot" and cook it like that. just grate a potato, one at a time, and you have to work extremely quick, else your potato will oxidize and turn brown. and don't soak your potato in water, or put lemon juice on it, as the water will reduce the starch content, and the lemon juice will give your tot, well, a lemony flavor. to your potato, add maybe 1/4 of an egg yolk, and about 1tbls of flour. quickly shape it to your tot shape, and pan fry it in an equal mixture of extra virgin olive oil, and butter. make sure your pan is extremely hot before you add your tots though. if your tots are too big, you might even want to toss it in the oven for a couple minutes, just to make sure the inside is cooked. this is all a guess for me, seeing as how I've never made a tater tot. good luck.

Answer 3

You know, this was a cool question. I work in a plant that manufactures french fries and tater tots, but I absolutely never thought about making tater tots from scratch. Cool

Answer 4

Green Eggs and Ham with Ital-Tots and Garlic-Cheesy Toast
1 sack frozen tater tots, any brand
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon hot pepper flakes
Green Sauce:
1/2 cup baby spinach or arugula, 2 handfuls of leaves
1/2 cup fresh basil, about 10 to 12 leaves
2 tablespoons pine nuts (pignoli), a palmful
1 small clove garlic, cracked from skin
Salt and pepper
2 rounded spoonfuls grated Parmigiano or Romano
1/4 cup extra-virgin olive oil, eyeball it

Eggs and Ham:
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 tablespoon butter
1/2 pound breakfast ham, chopped
8 large eggs
A splash half-and-half or milk
Salt and pepper



Preheat oven to 425 degrees F.
Open tots and pour 4 portions onto a nonstick cookie sheet. Sprinkle the tots with salt and dried seasonings and toss them around a bit to get the herbs to stick to the tots – as the frost starts to melt the flavorings will set into place. Bake the tots until crisp, about 12 minutes.

Combine ingredients for green sauce in food processor and process until sauce forms; you are making a pesto sauce for the eggs. Set pesto aside and reserve.

Heat a nonstick skillet over medium-high heat. Add extra-virgin olive oil and butter to pan, then add the chopped ham and cook to lightly brown at edges, 3 minutes or so.

Remove the tots from the oven and switch the broiler on to toast your bread.

Beat eggs and splash of half-and-half or milk with salt and pepper. Add eggs to the ham in the skillet and scramble them up with the ham to desired doneness and remove from heat.

Toast bread under hot broiler, 30 seconds on each side. Rub with cracked garlic then spread with butter and top with a sprinkle of Parmesan, the diced mozzarella and ground black pepper.

In a microwave-safe bowl, heat the tomato sauce, oregano, crushed red pepper, and the garlic clove from the toast. Cover with plastic wrap and heat for 2 minutes. Serve as dipping sauce for the tots.

Stir the pesto into the ham and eggs, making them "green", and serve with garlic-cheese toast on the side.

From Scratch

8 medium potatoes, cooked and peeled

4 rounded Tbsp. Flour

dash pepper

1 tsp. salt

canola or vegetable oil

Finely shred or use ricer while potatoes are hot. Stir in flour, salt and pepper.

Heat 1/4 " oil in heavy pan. Form into small balls and drop into oil. Fry til slightly golden. Drain on paper towels.

You can freeze any remaining tots for later, just bake in single layers on baking sheet at 400 degrees till desired crispness.

Answer 5

Damn Nina, You are gorgeous. I will gladly show you how to make them from scratch face to face.....

Have some potatoes ready for when i get there......

Scott