Tater Dogs Recipes

HOMEMADE TATER TOTS®

Steps:

• Place potatoes in a pot; add cold water until potatoes are covered by 1 inch. Bring to a boil; reduce heat. Simmer until potatoes are softened, about 10 minutes; drain. Cool until easily handled, 10 to 15 minutes.
• Shred potatoes into thin strips with a box grater; drain excess water. Place shredded potato into a large mixing bowl. Stir parsley, flour, salt, seasoned pepper, and onion powder into the potatoes until combined. Shape potato mixture into potato nuggets.
• Heat peanut oil in a deep-fryer or large stockpot to 350 degrees F (175 degrees C).
• Place potato nuggets in the fryer, 5 to 10 at a time. Cook until golden brown and crispy, 3 to 4 minutes. Transfer to a paper towel lined plate.

TATER DOGS

Steps:

• Cut hot dogs into thirds.
• mix first five ingredients together untill well combined.
• Form a 1/8 to 1/4 inch layer of dough around each hot dog.
• Deep fry on medium heat until golden brown, watch carefully as these burn easily.

TATER TOT HOT DOG BAKE

Steps:

• Preheat oven to 400. Lightly grease a 13 x 9 casserole pan; set aside.
• In a medium saucepan, combine the baked beans, chili, ketchup, onions, mustard and hot dog "coins." Stir well. Bring to a light boil; reduce heat and simmer for 10-12 minutes.
• Pour the saucepan mixture into the prepared casserole dish.
• Top evenly with the thawed tator tots. Lightly sprinklewith salt.
• Bake at 400 for about 30 minutes.
• Remove from oven and sprinkle with the 2 cups cheese. (At this point you can squirt swirly ketchup designs over the cheese, but that's optional).
• Return to hot oven for an additional 10 minutes or until cheese is melted to liking.

HOT DOG TOTS RECIPE BY TASTY

Steps:

• Cut hot dogs into pieces.
• To a large saucepan add potatoes, salt and add water until potatoes are just covered.
• Bring the water to a boil and cook until potatoes are fork tender.
• Remove potatoes to a colander and run under cold water to cool.
• Pour out onto a dish towel and dry potatoes thoroughly.
• Using a cheese grater, shred the potatoes into a large bowl.
• Add parmesan, flour and oregano to the shredded potatoes. Mix together.
• Form the mixture around hot dog pieces to form tots. Freeze formed tots for 30 minutes.
• In a large saucepan, heat oil to 345°F (175˚C). Fry the tots, in batches, until browned on all sides. Remove to a paper towel lined plate. Sprinkle with additional salt.
• Serve with your choice of dipping sauces.
• Enjoy!