CHEESY CHEDDAR TATERTOSCHEN

YEILD: 36-42 

INGREDIENTS:

10 medium potatoes, peeled (to yield 12 c grated potato)

2 Tbsp. salt

—-

1 tsp. salt

1 tsp. pepper

2 tsp. garlic powder

1 Tbsp. cornstarch

2 cups grated cheddar cheeses (8oz.)

canola oil, in a bowl, for shaping and brushing

 

INSTRUCTIONS:

Add potatoes and salt to a pot and fill with enough cold water to covert the potatoes by 2 inches.

Bring to a boil and cook for around 35 minutes until potatoes are fork tender.

(Be sure not over boil the potatoes or they fall apart when shredding)

Once tender drain out the water and remove potatoes.

Place potatoes onto a large cutting board and let them sit out to dry for 10 minutes.

Prepare a parchment lined baking sheet and spray with non-stick cooking spray.

Preheat oven to 200c (400f)

Using a box grater, shred potatoes right onto the cutting board. 

Grating the potatoes should yield 12 cups of grated potato

(Try not to over touch the potatoes or they will get gummy)

Spread out grated potatoes onto your board and sprinkle salt, pepper, garlic powder, cornstarch and cheddar cheese evenly over them.

Gently fold spices into potatoes.

Dip your hands in the oil and grab about two tbsp (a golf ball size) amount of potato mixture. 

place on the board and shape into a triangle using your pointer fingers to create a hollow well in the center.

(Don’t pierce the bottom though or your filling will fall out!)

Place uncooked tatertoqchon on baking sheet and continue until the sheet is filled.

Put basking sheet in the oven and bake for around 30-40 minutes until tatertoschen are golden brown and crispy.

Enjoy!

 

NOTES:

*The cheese does cause the Tatertoschen to puff slightly so leave a little extra room on the baking sheet when placing them and take into consideration when forming the well in the center. You make to make it slightly bigger if you plan on stuffing it!

Tips for freezing: (can be frozen pre or post cooking)

Freeze in a single layer till hard and then transfer to a ziplock bag

OR

Freeze in a Tupperware with a piece of parchment in between each layer.

 

To defrost and cook:

For already cooked tatertoschen:

NO DEFROSTING REQUIRED!!!

Preheat oven to 180c (350f)

Place straight onto a parchment lined and greased basking sheet. 

Bake for 15 minutes until totally heated through and crispy!

 

For uncooked tatertoschen:

Preheat oven to 180c (350f)

Place straight onto a parchment lined and greased basking sheet. 

Bake for 45-50 minutes until totally heated through and crispy!

 

SERVING SUGGESTIONS:

Cream cheese, lox and scallions

Scrambled eggs, Sriracha and parsley

Gaucamole and jalapenos

Roasted broccoli, sour cream and chives

Tuna salad

Egg Salad

Caesar salad

 

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