- 1 package frozen shredded hash brown potatoes (16 ounces)
- 3 tablespoons all-purpose flour
- 1 egg, beaten
- Salt and pepper
- Nonstick cooking spray
For the horseradish sauce:
- 2 cups sour cream
- 1/4 cup prepared horseradish
- 1/4 cup unsweetened applesauce
- 1/2 cup breadcrumbs
- 2 tablespoons fresh chives, finely chopped
Pre-heat the oven to 425ºF. Put the mini muffin pan into the hot oven for a few minutes until hot. While the mini muffin pan is pre-heating, prepare the potatoes.
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.
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.
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.
Serve with ketchup, applesauce or horseradish sauce.
For the horseradish sauce: In a bowl, combine the sour cream, horseradish, applesauce, breadcrumbs, salt and pepper. Garnish the sauce with the chives.
This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, visit