Tator Tots with Bacon

  • Yield 6 servings

A delicious combination of potatoes, bacon, cheese and chives make these tasty little tots.

Idaho Potato Commission


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