15 min prepServes 4 people
Ingredients:
- 1 1/2 C Mashed Potatoes, leftover
- 1/4 c Chopped Corned Beef
- 2 TBSP Grated Parmesan Cheese
- 1/4 C Mayo
- 1 TBSP Chives, thinly sliced
- 1/4 C Buttermilk
- 1/2 tsp Salt
- 2 tsp Reese Prepared Horseradish
- 1/4 tsp Black Pepper
- Salt and pepper to taste
- 1/2 tsp Paprika
- 1 TBSP Chives, thinly sliced
- 1/4 tsp Garlic Salt
- 1/2 tsp Fresh Parsley, chopped
- 2 Lg Eggs
- 2 C Crushed Wellington Croissant Crackers
- 1/2 tsp Fresh Dill, chopped
- 2 C Canola Oil (or any good frying oil)
Directions
- Whisk all horseradish dip ingredients together in a small bowl. Set aside.
- In a medium bowl, stir together the mashed potatoes, chopped corned beef, parmesan cheese, chives, salt, pepper, paprika, and garlic salt.
- In another small bowl whisk the eggs and season with salt and pepper. In another small bowl add the crushed crackers.
- Use a 1 TBSP scoop to portion the tater tots. Roll them into balls between your palms.
- One at a time, dunk the tater tots into the egg, then into the crushed crackers, shaking off the excess. Then repeat, so that there is a double coating of cracker crumbs.
- Heat the oil to 365 degrees in a deep skillet. You just need about 1/2″ of oil in the pan.
- Fry the tater tots in batches, don’t over crowd the pan. Fry on each side for about 30-45 seconds, just until they are golden brown.
- Drain off the excess oil and salt the tater tots as the come out of the oil.
- Serve with horseradish ranch.