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
- Place the peeled potatoes in a large pot with water. Boil until tender and drain.
- Rice the potatoes with a potato ricer or mash until smooth.
- 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.
- Add the canola oil to a deep pot, filling a little less than halfway, over medium heat until the oil reaches 375 degrees.
- 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.
- 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)
- Fry for about 3-4 minutes until they get golden brown and crispy.
- 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
- Add all the ingredients to a small bowl and stir to combine.
Keywords: deep fry, homemade tater tots, leftover corned beef, appetizer recipes, easy appetizers, fried food