cheesy corned beef tater tots top

Cheesy Corned Beef Tater Tots

  • Author: Dan
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: about 30 tater tots 1x

This homemade tater tot recipe are a perfect way to use your leftover corned beef from St. Patrick’s Day! No leftovers? Head to your deli counter and grab some corned beef there!



  • 3 lbs. russet potatoes, peeled and quartered (you’ll need about 6 cups of mashed potatoes if using leftovers)
  • 8 oz. corned beef, finely shredded or cut into a very small dice
  • 1 1/2 cups shredded cheddar cheese
  • 2 teaspoons garlic powder
  • 1 teaspoon paprika
  • 2 teaspoons salt
  • 2 tablespoons flour
  • canola or vegetable oil for frying

For the Remoulade Sauce

  • 1/4 cup ketchup
  • 1/2 cup mayonnaise
  • 1 tablespoon Worcestershire sauce


  1. Place the peeled potatoes in a large pot with water. Boil until tender and drain.
  2. Rice the potatoes with a potato ricer or mash until smooth.
  3. Add the potatoes to a large mixing bowl along with the corned beef, cheese, garlic powder, paprika salt and flour and stir well to combine.
  4. Add the canola oil to a deep pot, filling a little less than halfway, over medium heat until the oil reaches 375 degrees.
  5. While the oil is heating, form the potato mixture into “tots” about 2-3 inches big. You should have about 30 tater tots when you’re done.
  6. When the oil comes to temperature, add in the tater tots a few at a time (depending on the size of your pot, don’t crowd them too much at once)
  7. Fry for about 3-4 minutes until they get golden brown and crispy.
  8. Drain on paper towels and season right away with coarse salt. Repeat with the remaining tater tots until all are fried.

To make the remoulade sauce

  1. Add all the ingredients to a small bowl and stir to combine.
  • Category: appetizers
  • Method: stove top
  • Cuisine: American

Keywords: deep fry, homemade tater tots, leftover corned beef, appetizer recipes, easy appetizers, fried food