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Baked Tator Tots

Baked Tator Tots 1

We drive a lot.

We have family all over the place, and that, combined with a love for road trips, equals quite a bit of time in the car. Which equals lots of meals in the car.

I typically pack enough healthy snacks to get us through, but sometimes you just gotta stop for meals. And being that the ubiquitous golden arches are everywhere, we eat there usually once a trip, most often for breakfast. It’s cheap, there are some relatively low cal choices, and they have Mocha Frappes that compensate for all those calories I just saved by ordering oatmeal.

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And of course KiKay loves the place…what is so ingrained in kids’ subconcious about that eating establishment?!

Normally, if we were to stop there for breakfast he would eat a hashbrown and milk or OJ. Last time, I ordered him an egg mcmuffin as well, since he loves ham, and cheese, and since it is one of their healthier menu choices. He got a little pouty and insisted he wouldn’t like it. So he ate his hashbrown.

When I turned around to get his trash, he had devoured half the sandwich already.

I know what this kid likes to eat.

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All that to say, I’ve made you some mini hashbrowns, that are baked. Which basically makes them a healthier (and easier, and cleaner) version of the much loved tator tot. I gave these to KiKay for breakfast, and called them mini hashbrowns, but I think calling them baked tots is cuter.

Baked Tator Tots

INGREDIENTS:

1/2 bag shredded hash browns (thawed)

2 Tbs butter, melted

salt, to taste

DIRECTIONS:

Place hashbrowns in a colander and squeeze handfuls of the potatoes to get all excess water out.

Mix potatoes with butter and a pinch of salt.

Place a spoonful of potatoes into each well of a mini muffin tin and press potatoes down until they are pretty compact. Bake at 400 for approx. 20 min, or until potatoes are golden brown. Finish with an additional sprinkling of salt, if desired.

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Notes:

These will keep for a few days, but you will want to reheat them in the oven, or in a toaster oven. As with any potato, they lose their crispness when refridgerated, so if you reheat them in the microwave, they will remain soft. They will crisp right back up in the oven though!

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RuiMarch 20, 2013 - 2:29 am

Those look awesome. I need to try them. I bet they taste great salty.
Nice tip on the reheating too.

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