Tater Tots

Name: Tater Tots
Yield: 10
Ingredients: 1.0kg Potatoes; 20.0g KNORR Professional Garlic Puree 750g; 40.0g Cornflour; 10.0g KNORR Professional Mixed Peppercorn Puree 750g; 250.0g Hot Dog Sausage; 250.0g Streaky bacon; 200.0g Spring onions; 15.0g KNORR Professional Paprika Puree 750g; 75.0g Crispy Fried Onions; 50.0g Sliced Jalapenos in Brine (drained weight)

American crispy potato bites. A great side or snack loaded with a selection of toppings.

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Tater Tots:

Potatoes 1.0 kg
KNORR Professional Garlic Puree 750g 20.0 g
KNORR Professional Garlic Puree 750g
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Bidfood

Brakes

Product Specification
Cornflour 40.0 g
KNORR Professional Mixed Peppercorn Puree 750g 10.0 g

For Toppings:

Hot Dog Sausage 250.0 g
Streaky bacon 250.0 g
Spring onions 200.0 g
KNORR Professional Paprika Puree 750g 15.0 g

KNORR Professional Paprika Puree 750g

Product Specification

To finish and serve:

Crispy Fried Onions 75.0 g
Sliced Jalapenos in Brine (drained weight) 50.0 g

Spring

Starters

Pub Food

Contract Catering

Snacks

Summer

Brunch

Autumn

Winter

American crispy potato bites. A great side or snack loaded with a selection of toppings.

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Preparation

Tater Tots:
- Peel the potatoes and par boil.
- Drain, leave to cool slightly and grate.
- Squeeze out any excess moisture.
- Fold through KNORR Professional Garlic and mixed peppercorn puree and cornflour.
- Shape into thimble sized lozenges.
- Deep fry at 165c till golden brown and crispy.
- Drain off excess fat.
For Toppings:
- Combine HELLMANN's Real Mayonnaise with KNORR Professional Paprika Puree.
- Cut streaky bacon into lardons and sauté in large pan till crispy.
- Dice the hotdogs and add to large pan to heat through.
- Wash and finely slice spring onions.
To finish and serve:
- Divide sweet potato fries and hot dog pieces into suitable dishes.
- Top with jalapeno slices, spring onions, paprika mayonnaise and crispy onions.