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Joe’s Tater Tot-chos

Mon, 8 July 2019

Joe’s Tater Tot-chos

Ingredients:

800g potatoes, peeled

1 tablespoon all-purpose flour

1 teaspoon garlic puree

1/4 teaspoon dried oregano

1/4 teaspoon dried dill

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

 

Directions:

  1. 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.
  2. Using a box grater, finely shred potatoes. Using a clean dish towel or cheese cloth, drain potatoes completely, removing as much water as possible.
  3. 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).
  4. Heat vegetable oil in a large heavy based pan
  5. 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
  6. 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.
  7. To serve, top Tater Tots with beef mixture, cheese, lettuce and olives. Serve with sour cream.

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