I enjoy eating tater tots. There, I've said it. I think they are a great invention and this week's Cook's Corner proves it. I have been getting less and less excited about Wednesday mornings and Cook's Corner. Since Lisa left it is still well formatted but a bit flat for my taste. They take recipes and ideas from all over the country instead of having a full-time food editor. At least that is the way I see it. Nonetheless, this morning got my cooking juices flowing again with all the ways to use tater tots. I don't know how many ways I can get into this post, but I'll write about the ones that interest me and then you can Google Cook's Corner at The Columbus Dispatch and discover other ways to enjoy serving tater tots.
You will have to haul out your waffle iron for this one. Yes, just think about those crispy rafts of potatoes smashed into waffle form and then topped with several different offerings from the potato bar. I understand you have to make a tight single layer of tots in a greased , hot waffle iron and force the lid down and put an iron skillet on top of the waffle iron to ensure the results are crisp and flattened. Consider topping your waffle with Buffalo chicken and blue cheese. How about a classic baked potato topping? Or, Marinara, mozzarella, pepperoni and other pizza toppings. Just place the toppings on the waffle and put it in the oven to melt the cheese. Then there is guacamole and crumbled pork rinds avocado toast. Pulled pork, slaw, cheddar in a two-waffle pork sandwich. Frankly, I can't wait to lift the lid on my first set of little waffle rafts waiting for the topping of choice.
First: thaw tots in the refrigerator for an hour or more. Then heat the oven to 200 degrees and line a baking sheet with parchment. Brush the waffle iron, lightly with vegetable oil. Working in batches, fill waffle iron with a single layer of tots in a tightly packed grid, lined up like little soldiers. Squeeze the lid down tightly and put something heavy on the lid to ensure crispness. Cook until brown about 8 to 18 minutes depending on your waffle iron; you want an extra crispy waffle. Put the batch on the greased parchment and put it in the oven while the next batch is cooking. Good luck.
There is a new version of tater tots that Andy bought the other day...mini tater tots. I will enjoy finding ways to use these which will include our favorite breakfast of bacon, tater tots, and eggs all in one skillet.
Cook's corner is filled with recipes using this product, so have fun in your search for ways to use the tots.
