Tater tots are often known for being crispy on the outside but little attention is actually given to the whole potato. The right ingredients can quickly change this way of thinking. Herbs such as sage bring lots of savory flavor to a meal.The earthy aroma can encourage moments of comfort and satisfaction. Aleppo pepper brings a little heat with a slightly fruity taste and crispy chopped bacon (I love my bacon) can make a dish the main meal. Tater Tots with pearl onions, toast and eggs sounds great for breakfast.
Prep time: 30 minutes Cook time: 20 minutes Yield: 3 servings Difficulty: easy
3 large russet potatoes, peeled
4 strips of chopped bacon
2 tablespoons of all-purpose flour
1 teaspoon of Aleppo pepper
Numerous pearl onions
1 teaspoon of dried dill
1 teaspoon of turmeric
1 teaspoon of dried thyme
1 teaspoon of sage
1 teaspoon of Penzeys Adobo spice
Coarse sea salt to taste
2 tablespoons of bacon fat
1/2 stick of butter
2 tablespoons of chopped dried parsley leaves
Place potatoes in a large saucepan and cover with a small amount of cold water. Bring to boil and cook until parboiled (partly boiled) about 6-7 minutes; drain well and let cool. Use a box grater to shred potatoes. Using a clean dish towel or cheese cloth, drain potatoes completely, removing as much water as possible. Transfer potatoes to a large bowl. Stir in flour, chopped fried bacon, Aleppo pepper, dill, turmeric, adobo spice, and sage. The mixture should be workable but dry. Form potatoes into tots.
Add bacon fat and butter to the skillet for deep frying, then add 5 or 6 tots at a time, and cook until golden and crispy about 3-4 minutes. Transfer to a paper towel-lined plate. Add baked pearl onions and parsley to finished dish.
Adobo spice consist of garlic, onions, Mexican oregano, cumin, black pepper and cayenne pepper.
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