Hashbrowns / Tater Tots

Ingredients

Directions

1. Place potatoes in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook until parboiled, about 6-7 minutes.
2. While waiting for potatoes to cook, mix all dry ingredients together: flour, garlic powder, onion powder, oregano and dill; season with salt and pepper, to taste.
3. Drain potatoes well and let cool. Popping them in a fridge can help cool them down quicker. If you are hand grating the potatoes you don't want them to be burning hot on the inside.
4. Using a box grater, finely shred potatoes. (Extra touch: Using a clean dish towel or cheese cloth, drain potatoes completely, removing as much water as possible.)
5. Transfer potatoes to a large bowl. Stir in the dry ingredients. The mixture should be workable but dry. Form potatoes into tots.

1. Heat oil in pan.
2. Flatten the tater tots in the pan. Flip hash brown as needed to crisp both sides.
3. Transfer to a paper towel-lined plate. Dab off oil.
4. Sprinkle with salt to taste. Enjoy immediately.

1. Heat vegetable oil in a large stockpot or Dutch oven over medium heat.
2. Add tots to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.
3. Serve immediately!