Corned Beef Bites
Preparation Time: 15 min
Cooking Time: 5 min
Serves 4
INGREDIENTS
- 11/2 C Mashed Potatoes, leftover
- 1/4 c Chopped Corned Beef
For the Horseradish Ranch
- 2 TBSP Grated Parmesan Cheese
- 1/4 C Mayo
- 1 TBSP Chives, thinly sliced
- 1/4 C Buttermilk
- 1/2 tsp Salt
- 2 tsp Reese Prepared Horseradish
- 1/4 tsp Black Pepper
- Salt and pepper to taste
- 1/2 tsp Paprika
- 1 TBSP Chives, thinly sliced
- 1/4 tsp Garlic Salt
- 1/2 tsp Fresh Parsley, chopped
- 2 Lg Eggs
- 2 C Crushed Wellington Croissant Crackers
- 1/2 tsp Fresh Dill, chopped
- 2 C Canola Oil (or any good frying oil)
DESCRIPTION
Tater tots, elevated, with corned beef and a crushed croissant cracker crust. Dip into a creamy horseradish ranch sauce for an extra zing of flavor and heat.
DIRECTIONS
1. Whisk all horseradish dip ingredients together in a small bowl. Set aside.
2. In a medium bowl, stir together the mashed potatoes, chopped corned beef, parmesan cheese, chives, salt, pepper, paprika, and garlic salt.
3. In another small bowl whisk the eggs and season with salt and pepper. In another small bowl add the crushed crackers.
4. Use a 1 TBSP scoop to portion the tater tots. Roll them into balls between your palms.
5. One at a time, dunk the tater tots into the egg, then into the crushed crackers, shaking off the excess. Then repeat, so that there is a double coating of cracker crumbs.
6. Heat the oil to 365 degrees in a deep skillet. You just need about 1/2″ of oil in the pan.
7. Fry the tater tots in batches, don’t over crowd the pan. Fry on each side for about 30-45 seconds, just until they are golden brown.
8. Drain off the excess oil and salt the tater tots as the come out of the oil.
9. Serve with horseradish ranch.
By: Liz Buuck @BuuckFarmsBakery
2. In a medium bowl, stir together the mashed potatoes, chopped corned beef, parmesan cheese, chives, salt, pepper, paprika, and garlic salt.
3. In another small bowl whisk the eggs and season with salt and pepper. In another small bowl add the crushed crackers.
4. Use a 1 TBSP scoop to portion the tater tots. Roll them into balls between your palms.
5. One at a time, dunk the tater tots into the egg, then into the crushed crackers, shaking off the excess. Then repeat, so that there is a double coating of cracker crumbs.
6. Heat the oil to 365 degrees in a deep skillet. You just need about 1/2″ of oil in the pan.
7. Fry the tater tots in batches, don’t over crowd the pan. Fry on each side for about 30-45 seconds, just until they are golden brown.
8. Drain off the excess oil and salt the tater tots as the come out of the oil.
9. Serve with horseradish ranch.
By: Liz Buuck @BuuckFarmsBakery