#HOTBREAKFASTMONTH: HOMEMADE TATER TOTS
Updated: Feb 5
With #soupmonth behind us in January, we've decided to focus on enjoying #hotbreakfastmonth this February. Since it's a short month filled with short dreary days, there's no better way to make the most of each day than by starting with a warm meal.
We kept it simple(ish) for our first one and included it in our celebration of #tatertotday, with Chef Tara whipping up some scrambled eggs and bacon to pair with some homemade tots.
They're delicious fresh, or frozen, but you'll get a slightly different texture each way. Fresh homemade tots will have a thinner crust since they only need to be fried until they're golden brown. If you chose to make them in advance and store them in the freezer, they get a thicker crisp leading to a slightly fluffier core. The difference may be indiscernible to some, but both ways, they were delicious.
Homemade Tater Tots
2- lbs russet potatoes, peeled
1- tbsp all-purpose flour
1- tsp salt
1- tsp garlic powder
1/2- tsp onion powder
1/4- tsp dried oregano
2- cup vegetable oil
If you're seeking the classic tot flavour, forego the oregano, garlic powder, and onion powder.
Peel potatoes and boil whole. Once they are soft enough, a knife can slide in and out without resistance, drain and cool completely.
Once cool, grate them with a cheese grater into a bowl and add the dry ingredients.
Gently incorporate the ingredients trying to keep the grated potato from breaking down too much as you mix. Don't worry if it seems like you have too much. Once you have your tots formed, you can set some aside and freeze for another time.
Once the ingredients are mixed form the tots, you can roll them into balls square shape or the classic cylinders. We went with rustic cylinders. We like to leave them a bit ragged, so the edges get extra crispy.
Take a high-sided pot and add the oil putting it on medium heat. You will know it's ready when you place a tot in, and it's bubbling vigorously. Slow bubbles mean it's too cold, and it will make them grease filled and heavy. Once the oil has come up to temp, place one layer of tots in oil. Around 7-8. Do not overcrowd as it can drop the temp they turn out best if you can maintain a consistent temperature. Fry fresh for 3-5 min or until golden brown. Fry frozen for 5-8 min or until golden brown and warm in the center.
And don't forget the ketchup!