Ingredients
for 9 large tots
- 1 block low-moisture mozzarella, small block
- 12 slices pepperoni
-
3 ½ cups hash brown (455 g) -
1 tablespoon italian seasoning -
1 tablespoon salt -
1 tablespoon garlic powder - 1 egg, beaten
- oil, for frying
- marinara sauce, for dipping
Nutrition Info
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Calories
421
-
Fat
29g
-
Carbs
23g
-
Fiber
1g
-
Sugar
1g
-
Protein
16g
Estimated values based on one serving size.
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Preparation
- Cut block of mozzarella into small cubes, about a ½ inch (1 ¼ cm).
- Cut pepperoni in half.
- In a mixing bowl, combine hash browns, Italian seasoning, salt, garlic powder, and egg. Mix well.
- Grab a small handful of the hash brown mixture and flatten out in the palm of your hand.
- Place 1 or 2 slices of pepperoni and a cube of cheese on top.
- Fold the hash brown mixture around the cheese and pepperoni. Squeeze and compress until the mixture completely covers the filling and stays in a cylindrical form. Repeat until all of the mixture is used.
- Freeze tots for 20+ minutes.
- In a large saucepan, heat oil to 350˚F (180˚C). Fry tots in batches, three at a time, until golden brown. Drain on paper towel.
- Serve immediately with marinara sauce.
- Enjoy!
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Tips
-
chefmoyrd
Potatoes once mixed with ingredients way too watery and did not bind very well. Tried 3, fell apart in the fryer so killed that idea. Attempted to put it in the oven and hash burned on tips. Rest not cooked. Against better judgment and despite reducing ratio, spice ratio was way too intense. Not a novice cook but was way too trusting of these instructions.
2018-06-17T11:59:00Z Helpful (35) -
achristensen
Couldn’t even complete the recipe. The hash brown mixture would not stick because it was too watery. Gave up after many, many attempts.
2018-07-27T18:44:18Z Helpful (23) -
_katja
Hash browns NEED to have the liquid squeezed out. After grating the potatoes, place them in a towel and squeeze and ring the moisture out over the sink. Place between paper towels and pat remaining moisture away. Hash brown making 101.
2018-12-31T06:27:05Z Helpful (21) -
jassysotasty
The key to making your hash browns stick together is to grab a little bit at a time and squeeze all the water out before you put all of your seasoning and egg in. Good luck!
2018-12-31T00:59:57Z Helpful (17)
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