Kathryn's Hard Frank Tots
Please rate my Tater Tots
Inspiration for recipes and articles are everywhere!
I don't have any trouble figuring out what topics to write about. Actually, I have so many ideas, and not enough time. One of the reasons I don't have enough time is that I read so many hubs, but I am proud of that! There are so many spectacular articles out there, and I learn from so many of my fellow writers.
One of my most recent reads was "H*O*T* --Scrabble Anagrams, HubPages Style", by Hawaiianodysseus. I have provided the link below, and encourage you to check it out. Once you do, you will completely understand the title of my hub! His "light teasing" gave me the inspiration for this recipe, and since I have already tasted this experiment, I can say it is delicious! Thanks, Joe!
My Inspiration For This Lovely Gem
- H*O*T*--Scrabble Anagrams, HubPages Style
Scrabble anagrams run hot and cool. They're hot writing prompts to get the creative juices flowing, and they're a cool mixer for HubPages writers bringing their A game to the social connection scene.
A Little Bit of Explaining!
In case you're wondering, this is what the title means (for the most part):
Kathryn's - This is my name, because it is my own version of baked tater tots, and I felt like adding my name to the title!
Hard - In case you're wondering, it is only "hard" because there's a tablespoon of beer in it. That is a completely unnecessary ingredient, I just added it so that my "inspiration title" would make sense.
Frank - Frank's Red Hot Sauce, although a different kind (or none at all) can be used. I suppose I could have gone in a different direction with the "inspiration title", and made tots with frankfurter (hot dogs) in them, but since I don't have those, this was my choice.
Tots - Tater Tots, of course! AKA "potato tots".
~ This is the first time I have made these. This version is not fried, like many are, and I mash the potatoes instead of shredding them. It is different than many tater tots out there.They are crispy on the outside, soft on the inside, and completely full of flavor! I particularly like the curry in it. It gives it a nice zip!
We used to have Tater Tots a lot when I was a kid, although they were the kind you buy from the freezer section of a store. Making these brought back some memories.
Without further ado, here is my recipe. I hope you enjoy it! Feel free to rate it, and also to leave comments at the bottom. I enjoy hearing from my readers.
Note About the Cook Time:
Above estimate is based on using the quick microwave method to baking the potato. If you use the oven, it may add up to another 50 minutes to the time.
Variations and Tips
I always like to add some variations, or I don't feel complete.
- Keep in mind that the amounts for all spices are flexible. Take into account which spices you like, and use more or less
- If you would like, you may mash the potatoes first, and then add the other ingredients in, particularly if you want to make sure it's not too much milk
- One recipe I saw used about 1/2 cup to 3/4 cups of Greek yogurt instead of milk. That sounds very interesting
- When I mentioned it uses bread crumbs or stuffing mix, that was because I don't have the normally used bread crumbs. Since I only have stuffing mix, I used it. I crushed it, and it made a fantastic topping. In a pinch, croutons also taste delicious this way. Even homemade bread crumbs would be great, if you happened to have some around, or if you have time to make them first
- This makes enough for two. If you want more, just double or triple the recipe!
- 2 medium potatoes
- 1/2 cup milk
- 1 1/2-2 Tablespoons parmesan cheese *
- pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon curry powder *
- Frank's Red Hot Sauce, to taste
- 1-1 1/2 cups panko bread crumbs/stuffing mix, for the potato tot's crunchy topping
- 1 egg white, if desired, to dunk potatoes in before rolling in bread crumbs
- 1 Tablespoon beer, if you actually decide to add it (optional)
* Both the parmesan cheese and curry powder can be in whatever amount you'd like, and some of it can also go in the bread crumb mix that coats the potatoes right before cooking
- Wash the potatoes, pierce holes in them, and bake them. I prefer the microwave, because it takes about 10 minutes. In the oven, it takes about 1 hour. Or you may cut them into chunks, add them to a pan with just enough water to cover them, and let boil until tender, about 20 minutes
- Preheat the oven to 400 degrees
- Add milk and some of the parmesan cheese into a medium bowl. If you're using beer, add some now
- Add garlic powder, Italian seasoning, curry powder, and hot sauce, and mix well
- Once the potatoes are cooked, peel (if desired), add to the bowl, and mash
- To a small bowl, pour in the breadcrumbs, as well as any additional parmesan cheese and curry sauce (or any other seasoning) that you want to coat the potatoes with. Mix, although it doesn't matter if it's not mixed well
- If desired, lay out another small bowl, with the egg white in it. This may be used to help the breadcrumbs stick to the potatoes, although it may not even be necessary
- Spread parchment paper over a baking sheet
- Scoop out a small amount of the potato mix, shape into tot shape (if desired), roll into the egg whites if you want to, and then roll into the bread crumb mixture before placing on the baking sheet. Leave a little bit of space between them all, so they don't all turn into one big, massive tater tot!
- Slide into the oven, and cook for about 20-25 minutes. 10 minutes through that time, flip the tots over.
- They are done when they're brown and crispy on the outside, and hot on the inside
- Sample to make sure they taste okay, but don't eat them all until they're at the dinner table! ;)
Please, Try Hard Frank Tots!
I hope you have enjoyed my unique Tater Tot recipe, complete with a strange name. They really are good! And remember, if you haven't checked out the Inspiration article for this, please do so now!
Have a wonderful day, and please let me know your thoughts and opinions, or just stop in to say "hi".
Thank you for stopping by.
To learn more about the author, or read more of her works, click on http://kathrynstratford.hubpages.com