When I first woke up in the middle of the night dreaming about a Tater-tot/Hamantashen hybrid I could not go back to sleep! I knew that my alternate dream life had lead me to Purim gold! Although extremely tired from my lack of sleep, I spent the whole next day and writing down a list of why tater tots rock and how to properly incorporate their awesomeness into a triangle shape. I quickly realized that the triangle would work to my advantage because 3 corners = 3x more the crispy edges. So, from their I wrote a list if criteria that my TATERTOSCHEN needed to meet.
Last but not least…
6.must be completely and utterly addictive.
So, for the past month, I have made these so many different times, each time adjusting the recipe to enhance and simplify the recipe. Then once I finally settled on a recipe that yielded results that tasted and were just as crispy as their fried counterparts I spent days testing the best way to freeze and reheat them!
But, no. My work did not end there. Because once I created a vegan and gluten free version, I obviously had to take and junkyify (another word brought to you by the PL&C language) it. Which meant adding a ton of cheddar cheese (because, cheese) and filling them with the yummiest, most delicious brunch foods of all time.
So, this Purim, if you only do one thing. TATERTOSCH.
You can fill them with pulled red wine braised short ribs like I did, or stuff them with some shredded bbq chicken, imitation crab salad or tuna tartare for a fish course, or do what my kids did and fill the hole with ketchup and just eat em straight up!
(warning: if your family goes the ketchup route, close your eyes and back away slowly, because a little piece of your foodie heart may die)
However you choose to serve these, just make sure you are already fed when these come out of the oven. Because if not, it is very likely you will consume the whole tray, by yourself, in the kitchen.
10 medium potatoes, peeled (too yield 12 c grated potato)
2 Tbsp. salt
2 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 Tbsp. cornstarch
canola oil, in a bowl, for shaping and brushing
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.
(Try not to cover touch the potatoes or they will get gummy)
Spread out grated potatoes onto your board and sprinkle salt, pepper, garlic powder and cornstarch 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.
Tips for freezing: (can be frozen pre or post cooking)
Freeze in a single layer till hard and then transfer to a ziplock bag
Freeze in a Tupperware with a piece of parchment in between each layer.
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:
Place straight onto a parchment lined and greased baking sheet.
BAKE FOR 45-50 minutes until golden brown and crispy!
Pulled Red Wine Braised Short Ribs
Pomegranate Braised Brisket
Pulled BBQ Chicken
Chopped Deli and Sauerkraut
Sweet and Sour Meatballs
Imitation Crab Salad
Sauteed Leek and Mushrooms
10 medium potatoes, peeled (to yield 12 c grated potato)
1 tsp. salt
1 tsp. pepper
2 tsp. garlic powder
2 cups grated cheddar cheeses (8oz.)
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.
*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)
Bake for 45-50 minutes until totally heated through and crispy!
Cream cheese, lox and scallions
Scrambled eggs, Sriracha and parsley
Gaucamole and jalapenos
Roasted broccoli, sour cream and chives
5 lbs. short ribs
(Salt and pepper for searing)
1 Tbsp canola oil
2 purple onions, halved and sliced into half moons
4 cloves garlic, peeled
2 cups red wine
1/2 c balsamic vinegar
2 cups beef stock
2 tsp salt
2 tsp pepper
Season short ribs very liberally, on all sides, with salt and pepper.
Heat a large dutch oven or oven-safe pot with lid, over hight heat.
Add oil and working in small batches so as not to over crowd the pan brown short ribs on all sides.
(around 2-3 minutes per side)
When the first batch is seared, remove from the pot and continue with remaining short ribs.
Once all the short ribs have been browned and last batch is removed from the pot add the purple onions.
Cook for about 3-4 minutes until they have slightly softened.
Add garlic and cook for another minute.
Add the rest of the ingredients and bring mixture to a boil.
Return short ribs to the pot and cover.
Place in the oven for 1 hour.
After 1 hour, Remove from pot from the oven and rotate short ribs so that any ribs that were on top can now be submerged in the sauce.
Replace cover and return to the oven.
After another 45 minutes check again.
At this point ribs should be almost done, however exact times will be determined by the meat.
SO, at this point check meat every 15 minutes.
Once the meat is fork tender and a bone can be easily removed, the meat is done!
Remove from the oven but DO NOT remove meat or sauce from the pot.
They need to cool down in the juice they we’re cooked in or they will dry out!
After 45 minutes, remove one rib at a time, shred and return to the sauce.
Continue until all the meat has been pulled.
Serve hot and enjoy!
Because every package of short ribs looks slightly different and everyones ovens are calibrated differently, cooking times will vary. If you have less short ribs per your 5 pounds that is probably because each rib is bigger and will therefore need a little more cooking time. Alternatively, if you have more ribs per 5 pounds, it is mostly likely because each rib is a little smaller and will there for need a bit less cooking time. Adjust accordingly!!
These ingredients are epic. They can poured over literally an piece of meat and taste insanely delicious!