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
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