Puffy Tots Recipe

Prepare potatoes

Place thawed shredded hash browns into a large clean kitchen towel or fine-mesh sieve and press out as much moisture as possible. Squeeze until the shreds are just damp, not wet. Transfer to a large mixing bowl.

Combine dry ingredients

Add 3 tbs flour, 2 tbs cornstarch, 1 tsp baking powder, 1 tsp salt, and 1 tsp black pepper to the potatoes. Toss to distribute evenly.

Add binding ingredients

Whisk the egg with 3 tbs milk, then pour into the potato mixture. Add chopped green onion and optional grated cheddar. Mix with a spatula until the mixture comes together and is slightly sticky. If it's too loose, add up to 1 additional tablespoon flour. The mixture should hold a loose mound when pressed.

Form tots

Using about 1 tablespoon of the potato mixture per tot, scoop and shape into small cylinders or ovals. Place formed tots on a parchment-lined tray or plate. Continue until mixture is used. Chill the formed tots in the refrigerator for 15 minutes to help them hold shape.

Prepare coatings

Set up a three-station breading line: a shallow bowl of 1 cup flour for dusting, a second bowl with the beaten egg mixed with 1 tsp water, and a third bowl with panko breadcrumbs. If you prefer extra crispness, season the panko lightly with a pinch of salt and pepper.

Coat tots

Working in batches, lightly dust each chilled tot in flour, shake off excess, dip into the egg wash, then roll in panko until evenly coated. Place coated tots back on the tray.

Fry

Pour vegetable oil into a medium heavy-bottomed skillet to reach a 1/2-inch depth (about 1 cup) and heat over medium-high until oil registers 350°F (175°C) or a small breadcrumb sizzles and browns in ~20–30 seconds. Fry tots in batches without overcrowding, 2–3 minutes per side, turning once, until golden brown and puffed. Use a slotted spoon to transfer cooked tots to a wire rack set over a baking sheet or paper towels; keep warm in a 200°F (93°C) oven if cooking in multiple batches.

Alternative: oven bake

For a baked version, preheat oven to 425°F (220°C). Place coated tots on a lightly oiled baking sheet and spray tops lightly with oil. Bake 15–20 minutes, flipping halfway, until golden and puffed.

Whisk together 1 cup mayonnaise, 2 tbs sriracha, 1 tsp lime juice, 1 tsp honey or sugar, 1 tsp garlic powder and 1/4 tsp salt in a small bowl until smooth. Taste and adjust heat or sweetness to preference. Refrigerate until ready to serve.

Arrange puffy tots on a platter, sprinkle with chopped chives or green onion, serve with sriracha mayo and lime wedges on the side. Enjoy immediately while hot and crispy.