Funeral Potato Street Tots with Fry Sauce
Prep Time:
40 minutes
Cook Time:
20 minutes
Servings:
Ingredients
  • 3 large eggland’s best eggs
  • 2 cup shredded hash browns, thawed
  • 2 teaspoon minced garlic
  • 4 scallions, sliced thin
  • 6 slices bacon, cooked and crumbled
  • 1 cup sharp cheddar cheese, grated
  • 1/2 cup whipped cream cheese
  • 1/4 cup mayonnaise
  • 1 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 3 1/2 cup cornflakes cereal, crushed fine, divided
  • 2 tablespoon flour
  • 2 tablespoon cornstarch
  • 1 1/2 cup vegetable oil for frying
  • 2/3 cup mayonnaise
  • 1/3 cup ketchup
  • 1/4 cup pickle juice
Directions
  1. Beat eggs and place into a large mixing bowl.
  2. Add the hash browns, garlic, scallions, bacon, and cheddar cheese.
  3. Toss ingredients gently to combine.
  4. In a separate bowl add the whipped cream cheese, mayonnaise, salt, and pepper.
  5. Whisk to combine, then add this mixture to the hash brown mixture.
  6. Add ½ cup of the crushed cornflakes, the flour, and the cornstarch to the mixture and stir to combine.
  7. Wet your hands, then form the potato mixture into 1 ½ inch balls.
  8. Roll the balls into the remaining crushed cornflakes and set on a parchment lined sheet pan.
  9. Refrigerate for at least 20 minutes to help them firm up.
  10. Meanwhile, combine the ingredients for the fry sauce in a medium mixing bowl (recipe follows).
  11. Cover and refrigerate.
  12. In a heavy pan, heat the vegetable oil to 350°F.
  13. Fry the tots for 3-4 minutes, a few at a time.
  14. Drain on paper towels.
  15. Serve tots immediately with fry sauce.
  16. Combine the ingredients for the fry sauce in a medium mixing bowl.
  17. Cover and refrigerate until the tots are ready.