Giuseppes Cheesy Tots Rachael Ray Recipes

Steps:

• Preheat oven to 425 degrees F.
• Open tots and pour 4 portions onto a nonstick cookie sheet. Sprinkle the tots with salt and dried seasonings and toss them around a bit to get the herbs to stick to the tots ¿ as the frost starts to melt the flavorings will set into place. Bake the tots until crisp, about 12 minutes.
• Combine ingredients for green sauce in food processor and process until sauce forms; you are making a pesto sauce for the eggs. Set pesto aside and reserve.
• Heat a nonstick skillet over medium-high heat. Add extra-virgin olive oil and butter to pan, then add the chopped ham and cook to lightly brown at edges, 3 minutes or so.
• Remove the tots from the oven and switch the broiler on to toast your bread.
• Beat eggs and splash of half-and-half or milk with salt and pepper. Add eggs to the ham in the skillet and scramble them up with the ham to desired doneness and remove from heat.
• Toast bread under hot broiler, 30 seconds on each side. Rub with cracked garlic then spread with butter and top with a sprinkle of Parmesan, the diced mozzarella and ground black pepper.
• In a microwave-safe bowl, heat the tomato sauce, oregano, crushed red pepper, and the garlic clove from the toast. Cover with plastic wrap and heat for 2 minutes. Serve as dipping sauce for the tots.
• Stir the pesto into the ham and eggs, making them "green", and serve with garlic-cheese toast on the side.

Steps:

• Bring a large pot of water to a boil. Add whole potatoes; boil until just soft, 15 to 20 minutes.
• Shred potatoes using a food processor. Transfer to a large bowl; allow to cool, about 10 minutes.
• Mix Cheddar cheese, fontina cheese, seasoned salt, garlic powder, and black pepper into potatoes until well combined. Shape 2 tablespoons of potato mixture at a time into thick disk shapes.
• Pour flour into a bowl. Whisk eggs together in a separate bowl. Pour panko into a separate bowl. Roll potato disks in flour, coat with egg, and roll in panko.
• Heat 2 inches oil in a heavy skillet to 350 degrees F (175 degrees C). Fry tots in batches until crispy and golden, about 4 minutes. Cool on a paper towel-lined tray, about 5 minutes. Season with salt.