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Clean Out The Fridge Tots

It can be really hard to manage your fridge stock right now, and inevitably every week I end up with odds and ends of vegetables that need to be used asap. You could throw them on a pizza, maybe make a minestrone, but my mind often wanders in the direction of tater tots. I made these tots earlier this week on a nice sunny day and actually cooked them on a grill pan outside, but you can make them in a frying pan or in the oven if you want. I will be on the Workman Instagram today making these, and I will post the link to the video here when it goes live.

My tot philosophy is simple, when I am making them with potatoes, I try and keep it just potato. When I use other veggies, it's open season for mix-ins, and most of the mix-ins actually help the texture and flavor. All this info is in my tater tot cookbook!
I found a sweet potato, a yam, half an onion, a celery stick, and a carrot in the fridge. I roasted them all for about 15 minutes until mostly tender. More info about the veggie options down below. After roasting and cutting them all, I mixed in breadcrumbs, dehydrated potato, grated parm and asiago, an egg, and some butter. I made flat coin shaped tots and grilled them on a grill pan to get some nice browning. I loved how they came out! The texture was awesome and the flavor was unique to any tots I had tasted before. All the different veggies really helped create a great chunky texture

Clean Out The Fridge Tots

  • 1 1/2 pounds random veggies (more info in instructions)
  • 3 tablespoons Melted Butter
  • 1 large Egg
  • 1/2 cup Breadcrumbs
  • 1/2 cup Potato Flakes (instant mashed potatoes)
  • 1 cup Grated Cheese any kind, optional

Instructions

  1. If you are using broccoli or cauliflower or a simmilar veggie, roughly chop them, coat with oil and salt, and roast at 450 for about 12 minutes. Pulse in a food processor after cooled to make pea sized pieces.
  2. If you are using sweet potato/beets/carrots/celery/onion, or any simmilar veggie, roughly chop them, coat with oil and salt, and roast at 400 for about 18 minutes. Pulse in a food processor after cooled to make pea sized pieces.
  3. If you are using a wetter veggie like zucchini or want to add a fruit like apple, you need to pulse them in a food processor first, then put them out into a cheese cloth or kitchen towel. Season with a pinch of salt and allow to sit about a half hour, then use the towel to wring out as much moisture as possible.
  4. After the veggies are prepared, add them all to a bowl and add in the butter, egg, breadcrumbs, potato flakes, and cheese. Mix well.
  5. Form the tots, preheat a pan or grill pan with a little olive oil, and cook on medium high heat to brown on all sides.
  6. Serve with a dipping sauce, mine was just mayo, chili paste, and lime juice.
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