Sea salt and freshly ground black pepper, to taste
200ml vegetable oil
450g lean minced Irish beef
1 tsp of chili powder
1tsp of tomato puree
200ml beef stock
100g grated cheddar cheese
100g shredded lettuce
1oog sliced ripe olives,
50ml sour cream
Place potatoes in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook until parboiled, about 6-7 minutes; drain well and let cool.
Using a box grater, finely 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, garlic puree, oregano and dill; season with salt and pepper, to taste. The mixture should be workable but dry. Form potatoes into tots (Small cylinder Shapes).
Heat vegetable oil in a large heavy based pan
Add tots to the pan, 5 or 6 at a time, and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate and divide into 4 serving bowls
In a large pan, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Stir in the chili powder, tomato puree and stock. Bring to a boil; cook and stir until thickened, about 2 minutes.
To serve, top Tater Tots with beef mixture, cheese, lettuce and olives. Serve with sour cream.