Tator Tots with Bacon

Idaho Potato Commission
  • Yield: 6 servings


2 1/2pounds Idaho russet potatoes, divided
2ounces bacon, cooked, chopped
6ounces pepper jack cheese, shredded
2tablespoons chives, chopped
1ounce butter, melted
1ounce heavy cream
1tablespoon freshly ground black pepper
1/2teaspoon salt, as needed
2cups flour
6-- eggs, lightly whipped
2quarts vegetable oil for frying



  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 375F and fry balls until golden brown. Using a slotted spoon, transfer to paper towel to drain. Season with salt and serve.
Richard Pietromonaco, Heartland Brewery, New York City
blog comments powered by Disqus

Get every new post delivered to your Inbox.

Join 458 other followers