Cheesy Stuffed Potato rounds, Hashrounds, Tater Rounds or Tator Tots.
Whatever you want to call them, there’s no denying they are one of the fan favorites for snacking at game time, after school, or casual get togethers. They’re also a versatile little invention that kitchen crafters around the globe have been incorporating in other fun mealtime options for decades.
By now, if you’re a regular to the foodie blogs, Facebook or YouTube you may have come across a fabulous video put together by our foodie friends at Tasty on buzzfeed. If you haven’t seen the video yet, take a look at it here:
The video has already become a huge viral sensation for Tasty. When we shared the video circulating on Facebook to Georgie’s Custom Catering’s page on Facebook, it had already surpassed 20,501,037 views. Then we saw over 60 of Georgie’s own fans take an interest. That got me thinking…
I often look to others creations for inspiration for my own mealtime planning, and try to either emulate the recipe (usually with my own little twist), or try to take to a whole new level altogether. Why would this be any different?
I started to think about my kids and what they might like. Anyone who knows me and my children know that they just love vegetables; especially my girls. My husband and I both grew up on farmland, and we try to recreate a mini-version of that garden in our suburban home today. So, my kids have always been exposed to some type of fresh produce. SO, how could I take this obviously popular recipe and crank it up for my family?
Check it out! — I call them Cheesy Stuffed PoVeggie Rounds!
This twist on the cheesy tater tot, or tater rounds can be easily converted to a gluten free option. Let’s start with these core ingredients:
Next we mix those ingredients together and then set aside in the fridge to cool.
TIP: make sure you have drained (squeezed) out any excess moisture/liquid from the shredded potatoes or kohlrabi before adding the other ingredients and mixing in. Otherwise the binding won’t work as well and the mixture can fall apart in the fryer.
Now, let’s mix up a cheesy middle.
You’ll need one package of cream cheese, and around two (2) cups shredded cheese. I like the 6-cheese Italian blend for simplicity, but when I have more time, I like to create my own special shredded blend of block cheese consisting of sharp white cheddar, provolone, parmesan, monterey, havarti, a bit of mozzarella and asiago. Mix in onion, chives, basil and a smidgen of oregano to taste.
Let’s start putting it all together!
Take your potato and vegetable mixture out of the fridge. Add a couple pinches of sea salt (potatoes and kohlrabi suck the salt out of your food) then mix together once more. Take a handful of the mixture into your clean hands (or wear gloves), and hollow out the middle. Next take a spoonful of the cheese mixture, place into the potato/veggie nest, and then start forming the potato mixture around the cheese into a nice cylinder shaped round. Set aside on a clean cookie sheet and continue this task until you have all of your rounds formed, and the potato-veggie mixture is gone.
Heat cooking oil in deep fry pan. When the oil is hot enough you can begin to add one of your PoVeggie Rounds to the oil at a time.
Tip: You can test the readiness of your oil by putting the tip of the handle of a wooden spoon/spatula into the oil. If you see bubbles around the handle the oil should be ready for frying your mixture. It’s also recommended that you do not add more than 4-6 per pan (depending on the size of the rounds or the size of the pan) because the starch in the potato and flour will cause the oil to bubble up and you don’t want to lose control with oil boiling over.
Serve and Eat!
Garnish with your favorite dipping sauce or cream, or a flavored sour cream for that extra something at the first bite!
Once you eat one… you’ll wish you had more!
author: Tanya Troska
No Child Hunger Advocate | Cancer Free Living Advocate | Parent to 3, and Momma to Many