Ingredients
Scale
- 2 large red or golden potatoes
- 2 teaspoons olive oil or melted butter
- 1 – 2 cloves of garlic
- 1 cup sliced mushrooms
- 1/2 cup matchstick carrots, chopped a bit
- 4 oz. good melting cheese (I used Havarti & sharp cheddar), cut into small chunks
- Red Robin Seasoning (or salt) & freshly ground pepper
Instructions
- Preheat oven to 400 F. Spray a large baking sheet and a mini muffin tin with cooking spray.
- Peel & shred the potatoes using a box grater. Put the potatoes in a layer on a clean towel and squeeze out the excess moisture, then toss the potatoes with the oil in a bowl. Spread the potatoes out onto the baking sheet in a thin layer and put in the oven to bake for about 15 minutes or until they are cooked through and the edges are starting to brown a little.
- Meanwhile, put the garlic, mushrooms, carrots & cheese into a mini food processor and process until everything is cut into small chunks. Pour this mixture into a mixing bowl, add the potatoes (when they are done cooking), and stir to mix it all up well. Season to taste with Red Robin Seasoning & fresh ground pepper.
- Increase the oven temp. to 425 F. Spoon the mixture into the mini muffin tin, pushing down to compress. Fill each hold fully, letting it mound up a bit.
- Bake at 425 for about 25 minutes, or until the tots are crispy and very brown.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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