Cheddar Bacon Hashbrown Tots With Idaho Spuds Recipes

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Cook bacon in a large cast iron skillet over medium-high heat until crispy on both sides, about 10 minutes. Place on a paper towel-lined plate and set aside, keeping the bacon grease in the skillet.
• Reduce the heat to medium and add potato nuggets to the skillet. Season with garlic salt and toss until evenly coated. Cook until the outsides are crisp, about 10 minutes, turning carefully with a spatula once or twice. Remove the skillet from heat.
• Carefully remove 1/2 of the potato nuggets from the skillet and spread out remaining nuggets in a single layer. Top with 1/2 of the Cheddar cheese. Place remaining nuggets on top of the cheese and top with remaining cheese.
• Transfer the skillet to the preheated oven and bake until nuggets are warmed through and the cheese is melted and starts to turn golden brown, about 10 minutes.
• While the nuggets are baking, crumble the cooked bacon. Remove the skillet from the oven and top with crumbled bacon, sour cream, and green onions.

Steps:

• Prepare hashbrowns according to package directions. In a large bowl mix flour, egg, bacon crumbles, cheese and drained hashbrowns. In a large frying pan over medium high, heat 1 inch of oil. Form mixture into bite-size portions using a small ice cream scoop. Cook 3 minutes; flip and cook another 3 minutes. Remove from pan. Place on a plate covered with paper towels to remove excess oil. Tip: Serve with your favorite dipping sauce.