Dirty Tots (Cheesy Mushroom Tater Tots)
Have you ever tried mushrooms with hash browns and cheese? It’s a combination that is pure heaven to me … in a previous job when we had our own cafe on location, I remember we used to go down for breakfast and I would ask him to make me hash browns with mushrooms and cheese. The chef would saute the mushrooms, fry up the hash browns until they were perfectly crispy and then toss them together and melt cheese over top. He didn’t speak much English, but oh, he knew so well exactly how to prepare my hash browns.
I no longer have a “personal” chef who knows how to make hash browns just the way he did, but I do have my own noggin to assist me, and I thought perhaps I could re-create his oh-so-dreamy hash brown miracle in tater tot form, so I shredded up some potatoes and tossed them with oil and cheese and mushrooms and oh, yes, they might not be all that pretty … in fact, they look a little dirty (like a child who has been playing in the mud!) … but oh man, are they good!
I have to warn you these little babies are addictive. Every time I walked by the tray, I took another bite, and then another, and before I knew it, I had gobbled up 6 of them. Or was it 10? I lost count. The rest went to work with me and got re-heated in the microwave. They had lost their crispiness, but I really didn’t care. They taste so dang good even several days old. I’m telling you … you gottta try these babies!
- 2 large red or golden potatoes
- 2 teaspoons olive oil or melted butter
- 1 - 2 cloves of garlic
- 1 cup sliced mushrooms
- 1/2 cup matchstick carrots, chopped a bit
- 4 oz. good melting cheese (I used Havarti & sharp cheddar), cut into small chunks
- Red Robin Seasoning (or salt) & freshly ground pepper
- Preheat oven to 400 F. Spray a large baking sheet and a mini muffin tin with cooking spray.
- Peel & shred the potatoes using a box grater. Put the potatoes in a layer on a clean towel and squeeze out the excess moisture, then toss the potatoes with the oil in a bowl. Spread the potatoes out onto the baking sheet in a thin layer and put in the oven to bake for about 15 minutes or until they are cooked through and the edges are starting to brown a little.
- Meanwhile, put the garlic, mushrooms, carrots & cheese into a mini food processor and process until everything is cut into small chunks. Pour this mixture into a mixing bowl, add the potatoes (when they are done cooking), and stir to mix it all up well. Season to taste with Red Robin Seasoning & fresh ground pepper.
- Increase the oven temp. to 425 F. Spoon the mixture into the mini muffin tin, pushing down to compress. Fill each hold fully, letting it mound up a bit.
- Bake at 425 for about 25 minutes, or until the tots are crispy and very brown.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2015, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
I used these ingredients in the preparation of this recipe: