Time 45m Yield 4 Number Of Ingredients 7 Steps:
Place potatoes in a pot; add cold water until potatoes are covered by 1 inch. Bring to a boil; reduce heat. Simmer until potatoes are softened, about 10 minutes; drain. Cool until easily handled, 10 to 15 minutes. Shred potatoes into thin strips with a box grater; drain excess water. Place shredded potato into a large mixing bowl. Stir parsley, flour, salt, seasoned pepper, and onion powder into the potatoes until combined. Shape potato mixture into potato nuggets. Heat peanut oil in a deep-fryer or large stockpot to 350 degrees F (175 degrees C). Place potato nuggets in the fryer, 5 to 10 at a time. Cook until golden brown and crispy, 3 to 4 minutes. Transfer to a paper towel lined plate.
Time 35m Yield 4-6 serving(s) Number Of Ingredients 6 Steps:
Cut hot dogs into thirds. mix first five ingredients together untill well combined. Form a 1/8 to 1/4 inch layer of dough around each hot dog. Deep fry on medium heat until golden brown, watch carefully as these burn easily.
Time 1h Yield 8 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 400. Lightly grease a 13 x 9 casserole pan; set aside. In a medium saucepan, combine the baked beans, chili, ketchup, onions, mustard and hot dog “coins.” Stir well. Bring to a light boil; reduce heat and simmer for 10-12 minutes. Pour the saucepan mixture into the prepared casserole dish. Top evenly with the thawed tator tots. Lightly sprinklewith salt. Bake at 400 for about 30 minutes. Remove from oven and sprinkle with the 2 cups cheese. (At this point you can squirt swirly ketchup designs over the cheese, but that’s optional). Return to hot oven for an additional 10 minutes or until cheese is melted to liking.
Yield 20 tots Number Of Ingredients 8 Steps:
Cut hot dogs into pieces. To a large saucepan add potatoes, salt and add water until potatoes are just covered. Bring the water to a boil and cook until potatoes are fork tender. Remove potatoes to a colander and run under cold water to cool. Pour out onto a dish towel and dry potatoes thoroughly. Using a cheese grater, shred the potatoes into a large bowl. Add parmesan, flour and oregano to the shredded potatoes. Mix together. Form the mixture around hot dog pieces to form tots. Freeze formed tots for 30 minutes. In a large saucepan, heat oil to 345°F (175˚C). Fry the tots, in batches, until browned on all sides. Remove to a paper towel lined plate. Sprinkle with additional salt. Serve with your choice of dipping sauces. Enjoy!
