Ingredients
-
1
-
3
-
1
-
-
-
-
2
-
1/4
-
1/4
-
1/2
-
2
-
-
-
-
Directions
Mini Muffin Potato Tots With Horseradish Sauce, Super-easy appetizer recipe from Rachael Ray Good football munchies or potluck food , Super-easy appetizer recipe from Rachael Ray Good football munchies or potluck food
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Steps
|
1
Done
|
Preheat the Oven to 425f. Put the Mini Muffin Pan Into the Hot Oven For a Few Minutes Until Hot. While the Mini Muffin Pan Is Preheating, Prepare the Potatoes. |
|
2
Done
|
in a Medium Size Bowl, Toss the Shredded Potatoes With the Flour, Making Sure to Coat All the Shreds in a Little Bit of Flour. Add in the Egg and Stir. Season With Salt and Pepper. |
|
3
Done
|
Pull the Hot Pan Out of the Oven and Spray Muffin Cups With Cooking Spray. Use a Small Scoop to Evenly Scoop the Potato Mixture Into All of the Mini Muffin Cups. Spray the Tops of the Tots With Cooking Spray to Ensure Even Browning. |
|
4
Done
|
Bake For 9-10 Minutes. Remove from Oven, and Flip With a Fork. Bake For an Additional 9-10 Minutes, or Until Brown on Top. |
|
5
Done
|
Serve With Ketchup, Applesauce or Horseradish Sauce. |
|
6
Done
|
For the Horseradish Sauce: in a Bowl, Combine the Sour Cream, Horseradish, Applesauce, Breadcrumbs, Salt and Pepper. Garnish the Sauce With the Chives. |
