Tater Tubbies

Posted by on Mar 2, 2016 in Side Dishes | 0 comments

Nephi Grigg Tater Tots Inventor Oreida Founder.jpg

Nephi Grigg

Tater Tots Inventor

Oreida Founder




When it comes to being a home cook, you can’t beat a food challenge centered on a nostalgic childhood version.


Way back on Christmas Eve, Ty’s crew worked a regular Lido Station shift, which meant the guys’ families (and household dogs if related), were invited to brunch-at-the-fire-station. 

Now imagine a no fuss panorama; one well-worn practical firehouse, a team of fresh professional emergency responders on alert, a long, long table lined with candy and cookie towers, stainless steel bowls of pre-sliced bananas and blueberries, magnum jars of peanut butter, bottled iconic catsup, and plastic gallon bottles of syrup, momentarily mistaken for jugged ice tea-- stretching the distance.

Close by on an island flanked by a 50-year-old Wolf workhorse range, waffles, pancakes, steaming skillets of scrambled eggs, embankments of salty, fatty, meaty bacon and shiny breakfast sausage links, held up pans loaded with 50’s style fried crunchy cylinders of  grated potato pillows-- Tater Tots!

Koa Lunde

Koa Lunde

A welcomed guest kinda means leave your camera under the table with the pets. Consequently, we ate. I discreetly downed a dozen tots without catsup, flanked by some well-cooked eggs. Frankly introverted and engrossed, I left table chatter and friendly conversation to the dogs and others.


Then, as we knew it may, the 911 call came and we dispersed in gratitude.  Not a single sugar plum twirled around that Christmas Eve.

However, Ty chided me and allegedly said, “Mom, I bet you’ll be making your own tater tots.”

Chef Kendra Nguyen Easy Cooking gets all the credit for this method and recipe; I decoded measures below.


I baked the potatoes in the microwave;

then peeled and grated them like cheese.


Add beaten egg, 1/2 cup flour, garlic powder, salt and Parmesan cheese.


Use a small scoop to create equally sized tots.


Then, form the potato pillows into a cylinder;

ahem, notice my tots were a bit larger (the way I roll).


Prepare an F. E. B. station where tots are easily coated in flour, egg, and then breadcrumbs.


Line the tots onto a baking sheet for a chill session.

 I made 24 tater tots, aka tater tubbies...

Being timid about the frying thing, I forgot to take pictures.  I used a cast iron skillet and one-half inch of  hot oil which is considered a shallow-fry. Cook the tots in batches until they are goldy, goldy, goldy crispy and soft in the center.  Drain slightly: season with salt.


Restraint prevailed;

I cooked up only a few freezing others for another day 🙂

Fact: firefighters purchase their own food.

Tater Tubbies


  • 2 large potatoes, washed (about 2 pounds)
  • ½ cup flour, plus more for flouring
  • 1 ¼ ounces finely grated Parmesan cheese, about ¾ cup
  • 2 eggs, beaten (divided use)
  • 1/4 teaspoon garlic powder
  • ½ teaspoon kosher salt
  • 2 Tablespoons water
  • 2 ½ cups panko bread crumbs
  • Vegetable oil


  1. Bake the potatoes in a preheated 400 degree oven until done or bake in a microwave oven and allow to cool.
  2. Peel the potatoes and grate on a box grater into a medium bowl. Add one of the eggs, ½ cup flour, garlic powder, salt and cheese.
  3. Shape the potatoes into evenly sized shapes.
  4. Add flour to a small bowl. Whisk together, remaining egg and water in another bowl and add panko crumbs into a small flat dish.
  5. Lightly dust each tot in flour, dip in egg then coat with panko.
  6. Place on prepared baking sheet. Freeze tots for at least an hour.
  7. In a cast iron skillet, heat oil to 350 degrees. Cook tots in batches (overcrowding will bring the temperature down) until golden; flip and brown the other side. Remove to a rack season with salt and cool slightly.
  8. --adapted from Chef Kendra Easy Cooking


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