Broccoli Cheddar Tater-Tots
Serves: 36
  • 2 Russet Potatoes, steamed
  • 1 head Broccoli (florets only) chopped
  • 2 Eggs, lightly beaten
  • ¼ cup Sweet Onion, minced
  • 1 Garlic clove, minced
  • 1 cup Cheddar, shredded
  • ¼ cup Italian Breadcrumbs
  • ¼ cup Parmesan Cheese, grated
  • S+P to taste (about ½ tsp each)
  1. Preheat the oven to 400 degrees and line your baking sheet with parchment paper.
  2. Chop your Broccoli and then add your steamed potatoes. Mash together.
  3. While your potato mash is still hot, mix in your Garlic, Onion, Cheddar, S+P. Mix well. Once mixed, pour in your Eggs and mix everyone together again.
  4. Place your Breadcrumbs and Parmesan together in a bowl. Mix until blended.
  5. Take a small spoon or melon baller and make your tater-tots. Mine were the size of the middle of my palm. You can make them any size you prefer (just remember that larger ones may need a little more cooking time). Roll the tots in your breadcrumb mixture and place on Parchment paper. Bake for 20 minutes, turning once halfway in between. Serve warm.
  6. Some great mix-in ideas are: Bacon, Sour cream, Chives, shredded Carrots and Peas! Also, mix up your cheeses and try something other than Cheddar! These pictures were a mix of White and Yellow Cheddar. Mmmmm.
Recipe by Slice of Jess at