Ingredients
Units
- 2 large russet potatoes
- ¼ cup mayo
- ¼ lb pastrami
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup flour
- 2 eggs
- 1–2 cups panko breadcrumbs
Instructions
- Bring large pot of salted water to a boil. Peel and cube potatoes.
- Cook potatoes until tender, around 8-10 minutes. Drain and add to a large bowl and mash.
- In a skillet over medium heat, crisp up each piece of pastrami in batches, cooking 2-3 minutes on each side. Remove from pan and dice finely.
- Add mayo, paprika, garlic powder, salt and pepper to potato mixture. Mix in diced pastrami.
- Prep your dredging station. Place flour in one bowl, two beaten eggs in the second bowl and panko crumbs in a third bowl.
- Form tater tots into 1/2-1 inch pieces and place on a baking sheet. Dredge tots into flour, then egg then panko and place onto baking sheet. Pop into freezer for 30 minutes or in the fridge for 1 hour.
- Heat vegetable oil in a large skillet over medium-high heat. Fry each tot until golden brown on the outside and remove from pan. Place onto a baking sheet or platter lined with paper towel. Sprinkle with salt while still hot.
- Serve with preferred dipping sauce.
- Prep Time: 10 minutes + 30 minutes chill time
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American