House Made Tater Tots Recipe

Time1h

Serves2

porcini mushroom gravy, fried egg

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Ingredients

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1
Prepare Potatoes
Peel and cube the Russet potatoes. Boil them in salted water until tender, about 15 minutes. Drain and let cool slightly.
2
Mash and Mix
In a mixing bowl, mash the cooled potatoes. Add salt, black pepper, garlic powder, onion powder, and cornstarch. Mix until combined.
3
Shape Tater Tots
Shape the potato mixture into small cylindrical tots.
4
Fry Tater Tots
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the tater tots in batches until golden brown and crispy, about 4-5 minutes. Drain on paper towels.
5
Make Gravy
Soak the dried porcini mushrooms in hot water for 15 minutes. Drain and chop. In a saucepan, melt butter, stir in flour, and cook for 1 minute. Gradually add vegetable broth, whisking constantly. Add chopped mushrooms, soy sauce, salt, and pepper. Simmer until thickened.
6
Fry Eggs
In a separate pan, fry the eggs sunny-side up or to your preference.
7
Serve
Plate the tater tots, top with porcini mushroom gravy, and place a fried egg on top.