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Potato Cake Benedict
Mix up the classic benedict by substituting the English muffin for a crispy-but-not-too-crispy tot patty.
Yield: 31 Potato Cakes (#24 scoop)INGREDIENTS
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1 pouchBAF Potato Tot Mix
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1 qtWater, hot (min 180°F)
INSTRUCTIONS
- 1. In a mixing bowl, combine Tot Mix and hot liquid.
- 2. Let sit for 20 minutes.
- 3. Portion cakes with a #24 scoop.
- 4. Press potato cakes with spatula to desired thickness.
- 5. Cover and freeze for 6-8 hours, until frozen.
- 6. Fry at 350°F for 2-3 min., until golden brown. Or grill on 350°F flat top for 3 min., flip and grill additional 3 min., until golden brown.
- 7. Optional: For extra flavor, substitute the Everything Tots recipe or Bloody Mary Tots recipe.
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