Ah, the childhood favorite… the tater tot. That delicious little bite of shredded potatoes that made lunch time meals worth it in elementary school. I remember diligently reading the lunch time menu for the week, scanning for my favorite items, pizza, chocolate milk, and tater tots. Little did I know that I was a food lover even back when my hair was in pigtails.
This weekend a bit of nostalgia hit me and I wanted tater tots. I scanned the internet for ideas, but all the recipes stumbled I upon made the taters out of mashed potatoes. I gave it a try. Although they looked beautiful, when I was done… I hated the texture. It wasn’t the tater tot that I remembered. I missed the shredded potato texture. I knew I had a challenge in front of me and I set off to make a tater tot that satisfied my craving.
Since I can never keep it simple… I decided to add bacon and make bacon taters. YAY Bacon!!!
The end-result was a tater tot that was crunchy and textured. I loved it, my hubby loved it, and my daughter ate them up. Hooray for the Homemade Tater!!!
Here’s how you can make them:
2 large russet potatoes, peeled and cut in half (length wise)
4 slices cooked bacon
1 egg beaten
1/2 C Panko Crumbs
Oil for frying
Par boil potatoes for about 9 minutes (potatoes should be firm).
Shred potatoes on a grater into a bowl.
Season the potatoes with salt, pepper and paprika. Crumble bacon into the potatoes,
add the egg and mix well. Add the flour and stir to combine. The mixture should be workable but dry. Form the potatoes into balls or tots and roll in the Panko bread crumbs until covered.
Fry the tots in batches, until golden brown, about 4 to 5 minutes. Remove from fryer and drain on a paper towel lined plate. Immediately taste, after they cool off of course… and add any additional salt and pepper.