Egg Stuffed Taters Recipes

Steps:

• Combine thawed hash browns, flour, salt, pepper, and eggs in a bowl.
• Take a piece of cheese and wrap a palmful of the mixture around it, shaping it into a tot (you may have to squeeze out some excess moisture to make it nice and tight).
• Fill a large, deep skillet halfway with oil and heat over medium. When the oil is hot, drop in some tots, turning them along the way until they're crispy and golden brown. Let cool a bit.
• Enjoy!

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Arrange potato nuggets in a single layer on a baking sheet.
• Bake in the preheated oven until lightly golden, 20 to 25 minutes.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop coarsely.
• Melt butter in a saucepan over medium heat; add shallot and cook until fragrant. Stir in flour and cook until light golden, about 2 minutes. Whisk in milk and 2 tablespoons sour cream; stir until smooth and thick, about 5 minutes. Season with black pepper and nutmeg. Stir in 1 cup Cheddar cheese until fully melted.
• Transfer potatoes to a 9x13-inch baking dish. Sprinkle bacon on top. Pour cheese sauce over the potatoes. Sprinkle remaining 1/2 cup Cheddar cheese on top.
• Bake in the preheated oven just until cheese melts, about 7 minutes. Remove from the oven; top with green onions and 2 tablespoons sour cream.

Steps:

• In a small saucepan, combine the butter with 1/4 cup water over high heat. When the water comes to a simmer and the butter is melted, add the flour. Reduce the heat to medium and stir until the resulting paste pulls away from the sides of the pan, 1 to 2 minutes. Remove from the heat. Allow to cool for 5 minutes. Add the egg to the pan and stir vigorously until the egg is incorporated into the flour mixture. Stir in the mashed potatoes and let cool.
• Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 350 degrees F.
• While the oil heats, gently fold the crab into the potato mixture; the lumpier the batter, the better. Using two soup spoons, shape the mixture into quenelles, or 2-inch footballs. (You should end up with about 35.) Roll in the panko. Deep-fry, working in batches and turning once, until crisp, brown, and heated through, 2 to 3 minutes. Drain on paper towels and season with salt.