Recipes for "tater tots"

Preheat the oven to 450 degrees F (230 degrees C).

Cook bacon in a large cast iron skillet over medium-high heat until crispy on both sides, about 10 minutes. Place on a paper towel-lined plate and set aside, keeping bacon grease in the skillet.

Reduce the heat to medium and add potato nuggets to the skillet. Season with garlic salt and toss until evenly coated. Cook until outsides are crisp, about 10 minutes, turning carefully with a spatula once or twice. Remove the skillet from heat.

Carefully remove half of the potato nuggets from the skillet and spread out remaining nuggets in a single layer. Top with 1/2 of the Cheddar cheese. Place remaining nuggets on top of cheese and top with remaining cheese.

Transfer the skillet to the preheated oven and bake until nuggets are warmed through and cheese is melted and starts to turn golden brown, about 10 minutes.

While the nuggets are baking, crumble cooked bacon. Remove the skillet from the oven and top with crumbled bacon, sour cream, and green onions.

Preheat the oven to 450 degrees F (230 degrees C).

Spread potato nuggets in a single layer on a baking sheet.

Bake in the preheated oven until tots are golden brown, about 25 minutes.

Meanwhile, whisk mayonnaise, sour cream, 1 tablespoon truffle oil, garlic, lemon juice, and pepper in a mixing bowl. Set aioli aside.

Remove tots from the oven and transfer to a large bowl. Let cool for 5 minutes. Drizzle with remaining 3 tablespoons truffle oil; toss to combine. Add Parmesan cheese and parsley; toss to combine. Serve tots with reserved aioli.

1. Preheat the oven to 450° F. Grease a baking sheet with olive oil.

2. In a food processor, pulse the potatoes together until finely chopped. If you don't have a food processor, you can skip this step.

3. Add the potatoes to a large bowl. Add the olive oil, 1 cup parmesan, flour, onion powder, garlic powder, oregano, and a large pinch of salt. Mix until combined and the mixture is moistened.

4. Scoop 1 tablespoon of the potatoes out of the bowl, pack it together with your hands until it holds a ball, then form into a cylinder and place on the prepared baking sheet. Repeat with the remaining mix. Don't stress about the shape, they don't need to be perfect. Brush/mist each tot with olive oil, be generous. Transfer to the oven and bake 10-12 minutes, slide a spatula underneath the tots, then flip and bake 10 more minutes. Flip once to the uncooked side, bake 10-12 minutes, until golden and crisp.

5. In a small bowl, combine 1-2 tablespoons parmesan, the garlic, and thyme/oregano. Sprinkle the warm tots with the parmesan. Serve tots with lots of ketchup for dipping. ENJOY.

1. Preheat the oven to 425 degrees F. Prick the sweet potatoes all over with a fork. Bake directly on the rack until tender, 50-60 minutes. Allow to cool.

2. Once cool use your hands to peel away the sweet potatoes skin. It should just easily slip off. Place the potatoes in a medium-size bowl and mash well. Stir in the parmesan cheese, garlic, and a pinch each of salt and pepper.

3. Combine the Panko and chili powder in a shallow bowl. Line a baking sheet with parchment paper.

4. Scoop about 1 tablespoon of the sweet potato out of the bowl, roll into a cylinder and place on the prepared baking sheet. Repeat with the remaining sweet potato mix. The sweet potato mixture will be wet, don't stress, the shape does not need to be perfect. Roll the sweet potato cylinders in the crumbs to coat and place back on to the baking sheet. Lightly brush/mist each tot with olive oil. Transfer to the oven and bake for 15 minutes, flip and bake another 10-15 minutes or until golden and crisp.

5. Meanwhile, melt the butter in a small skillet over medium heat. Add the herbs and cook 30 seconds, until fragrant. Drizzle the butter over the tots. Serve the tots warm, with ketchup and additional herbs, if desired.

1. Preheat the oven to 425 degrees F. Prick the sweet potatoes all over with a fork. In the bowl of your instant pot, combine the potatoes and 1 1/2 cups water. Cover and cook on high pressure/manual for 10 minutes. Once done cooking, use the natural or quick release function and release the steam. Drain the potatoes.

2. Finish as directed above from step 1 on.

Place potatoes in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes; drain and cool until easily handled, 10 to 15 minutes.

Shred potatoes with a box grater; drain excess water. Transfer shredded potato into a large mixing bowl; stir in parsley, flour, salt, seasoned pepper, and onion powder until combined. Shape potato mixture into 1-inch long potato nuggets.

Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).

Lower potato nuggets carefully into the hot oil in batches, about 5 to 10 at a time. Fry until golden brown and crispy, about 3 to 4 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining nuggets.

Gather all ingredients.

Combine eggs, flour, salt, pepper, paprika, and garlic powder in a large bowl.

Place half of the hash browns in a food processor. Pulse briefly once or twice until most of the shreds are about 1/2-inch long. It’s fine if some of the shreds stay long.

Add hash browns to the bowl with egg mixture. Repeat with remaining hash browns. Toss to coat.

Divide hash brown mixture in thirty-two 1 1/2-tablespoon portions (a #40 scoop is great for this).

Working over the sink, place a portion of the mixture in the palm of your hand. Place a cheese cube in the center.

Close your hand to press the hash browns mixture around the cheese, pressing and shaping to form a short cylinder, squeezing out excess liquid as you go.

Place shaped tots on a parchment lined baking sheet.When all tots are shaped, freeze until they hold their shape, 30 minutes.

Heat oil in a large heavy saucepan over medium heat to 375 degrees F (190 degrees C). Fry 4 to 6 tots at a time until golden brown, 3 to 4 minutes per batch. Drain on paper towels. Keep fried tots warm in a 200 degree F (95 degrees C) oven while frying the rest.

Preheat the oven to 425 degrees F (220 degrees C).

Spread potato nuggets in a single layer on a baking sheet.

Bake in the preheated oven until lightly golden, 20 to 25 minutes.

Meanwhile, heat a large skillet over medium-high heat. Cook bacon in the hot skillet, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate, then chop coarsely and set aside.

Make sauce: Melt butter in a saucepan over medium heat. Cook and stir shallot in hot butter until fragrant. Stir in flour and cook until light golden, about 2 minutes. Whisk in milk and sour cream; stir until smooth and thick, about 5 minutes. Season with black pepper and nutmeg. Stir in 1 cup Cheddar cheese until fully melted.

Transfer potato nuggets to a 9x13-inch baking dish. Sprinkle bacon on top. Pour cheese sauce over nuggets. Cover with remaining 1/2 cup Cheddar cheese.

Bake in the preheated oven just until cheese melts, about 7 minutes. Garnish with green onions and sour cream to serve.

Preheat the oven to 450 degrees F (230 degrees C).

Place potato nuggets on a baking sheet in an even layer.

Bake in the preheated oven until lightly browned and crisp, about 20 minutes.

Remove from the oven and top with gravy, diced ham, Swiss cheese, and Cheddar cheese. Return to the oven and bake until cheese is melted, about 5 minutes.

Top with crumbled bacon and chives. Scatter cheese curds around and serve hot.

Preheat oven to 350 degrees F (175 degrees C).

In a large skillet over medium-high heat, brown the ground beef with the onions. Drain excess fat, and season with salt and pepper to taste.

Spread the beef mixture evenly over the bottom of a 2 quart casserole dish. Arrange tater tots evenly over beef layer. In a small bowl, stir the soup into the milk until smooth; pour over tater tot and beef layers. Sprinkle Cheddar cheese evenly over the top.

Bake in preheated oven for 30 to 40 minutes, until cheese is bubbly and slightly brown.

Preheat oven to 450 degrees F (230 degrees C).

Arrange potato nuggets in a single layer on a baking sheet.

Bake potato nuggets in the preheated oven until golden and heated through, 24 to 26 minutes.

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir water and taco seasoning mix into beef; cook and stir until liquid is thickened, 2 to 3 minutes.

Pour cheese sauce into a microwave-safe bowl; heat in the microwave for 30 seconds, stir. Continue heating in 15-second intervals until hot, stirring between intervals.

Spread potato nuggets on a serving plate. Top with meat, cheese sauce, sour cream, onion, and jalapeno slices.

Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch casserole dish with cooking spray.

Spread 20 potato nuggets in the casserole dish.

Bake in preheated oven until warmed through, about 10 minutes.

Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is completely browned, 5 to 7 minutes; drain and discard grease. Season beef mixture with 2 teaspoons Worcestershire sauce, steak seasoning, garlic powder, and black pepper.

Stir cream of mushroom soup, milk, 1/2 cup Cheddar cheese, and 1 teaspoon Worcestershire sauce together in a bowl.

Smash the warmed potato nuggets in the casserole dish to cover the bottom completely. Spread ground beef mixture over the mashed potato nuggets. Pour soup mixture evenly over the beef layer. Top with remaining potato nuggets and sprinkle 1 cup Cheddar cheese evenly over the nuggets.

Bake in preheated oven until casserole is bubbly and potatoes golden brown, 30 to 40 minutes.

Preheat the oven to 400 degrees F (200 degrees C)

Set a large deep cast iron skillet over medium-high heat. Add olive oil and swirl to coat skillet evenly. Add onions to skillet in one even layer; top with ground beef, breaking it up into small pieces. Cook undisturbed until onions are translucent, about 2 minutes. Stir beef and onions until well combined, and cook until beef is cooked through and browned, stirring occasionally, 3 to 4 minutes longer.

Reduce heat to medium. Season beef with garlic powder, onion powder, and black pepper. Cook, stirring often, for 1 more minute. Remove from heat. Add cream of mushroom soup, green beans, and corn; stir until well combined.

Toss tater tots and seasoned salt in a bowl to combine. Arrange tater tots decoratively over beef mixture in the skillet, avoiding large gaps between tots.

Bake in the preheated oven until tater tots are golden and crisp, about 1 hour. Sprinkle with cheese and scallions; cool 10 minutes before serving.

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until completely browned and crumbly, 7 to 10 minutes. Stir in condensed soup; season with salt and black pepper.

Transfer beef mixture to a 9x13-inch baking dish; layer tater tots evenly on top and sprinkle with Cheddar cheese.

Bake in the preheated oven until tater tots are golden brown and hot, 30 to 45 minutes.

Serve and enjoy!