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Brussels Sprouts Tater Tots

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Prep Time: 20 min Serves: 10
Cooking Time: 50 min Yield: 30 tater tots
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If you're a tater tots fan, here's a recipe that'll knock your breakfast-loving socks off. These crispy bites burst with cheese, shredded potatoes and shredded Brussels sprouts — the star of the dish!



1. Place the peeled potatoes in a saucepan and fill with cold water. Bring to a boil, and continue boiling until the potatoes are just barely cooked through (important!), about 20 minutes.

2. Preheat the oven to 425 degrees Fahrenheit, and line a baking sheet with parchment paper.

3. Grate the potato into a mixing bowl using the largest holes on your grater. Let cool.

4. Add the shredded Brussels sprouts to the bowl.

5. In a small bowl, whisk together the cheese and sea salt with a fork. Add to the bowl and stir to combine with the potatoes.

6. By hand, form the mixture into small balls or tater tot shapes, squeezing each one gently to compress it a little bit, and place on the prepared baking sheet.

7. Repeat until the mixture is used up.

8. The baking sheet should be large enough that none of the tots are touching. If needed, use a second baking sheet rather than crowding the first one.

9. Brush the tops of the Brussels sprout tater tots with a very light coating of olive oil. Sprinkle with additional salt if desired.

10. Bake for 15 minutes, then very gently flip over the tater tots. Bake for another 15-20 minutes or until lightly browned and crisp.

11. Serve immediately.

Make sure you use finely shredded Brussels sprouts.


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