Broccoli and Cheddar Potato Tots

March is National Nutrition Month, and I couldn’t think of a better way to celebrate than by creating a recipe with versatile and nutrient dense potatoes. Anything that can be prepared in multiple ways, tastes good and is full of nutrients is a staple in my book. 

Because potatoes are one of the go to vegetables that we eat, I’m always looking for new ways to make them. There’s something so delicious about that potato, broccoli, and cheddar cheese combo. Seriously, any way you make it, these 3 foods are always SO good together.

After all, flavor is so important in our meals. It’s what keeps us satisfied with our meals and not going back into the kitchen for more food soon after eating.

Okay and also, flavor is so important with toddlers, and kids of all ages. I’ve quickly learned that my daughter will not eat bland food. She wants it flavored, and she wants it flavored well (hey, I respect it!).

It’s a good reminder to me to keep things interesting and flavorful. Even though I love standard, roasted vegetables, my daughter has reminded me that flavor is a must – and I’m okay with that!

POTATOES ARE SO VERSATILE.

One of my favorite ways to  make them is  thick wedges or baked fries. You can bake them and load them with different toppings. You can get creative, and try things like these Sheet Pan Potato Nachos (link) or these Cheesy Smashed Potatoes (link). Potatoes are a perfect vehicle for anything.

And, they’re a nutrient dense vegetable too. Potatoes are an excellent source of vitamin C (30% of the DV), and a good source of Vitamin B6 and potassium.

When you make these potato tots, definitely add a dipping sauce with them. I highly recommend ranch and/or ketchup, but whatever you like will do! 

Pair it with a protein of your choice – like salmon, grilled chicken or even a veggie burger – and these potato tots make a perfectly flavorful and satisfying meal. 

Remove potatoes from the water and let cool. Once cooled, grate them using a box grater and place grated potatoes in a large bowl.

Using a paper towel or kitchen towel, squeeze excess water out of the potatoes. Add flour, garlic powder, onion powder, parsley, salt and pepper the bowl. Mix everything together until a thick dough-like texture forms. Set aside.

In a food processor, add chopped broccoli and grind until very small pieces remain.

If not already grated or shredded, grate the cheddar cheese.

Add broccoli and cheese to the bowl with the potatoes and mix until evenly dispersed throughout.

Notes

• Shaping: To help the tots maintain their shape, you may need to re-form the a little using your hands when transferring from the pan to the baking sheet.
• Cooking: Instead of the oven, you can also try cooking these in an air-fryer. They’ll cook faster and be a little more firm.
• Storage: Store potato tots in an airtight container in the fridge for 3-4 days.

Course: Lunch

Broccoli & Cheddar Potato Tots

Sammi Brondo

Pin It Print It

Prep Time 35 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr

March is National Nutrition Month, and I couldn’t think of a better way to celebrate than by creating a recipe with versatile and nutrient dense potatoes. Anything that can be prepared in multiple ways, tastes good and is full of nutrients is a staple in my book. 

Ingredients  

• 4-5 small russet potatoes
• 1 tablespoon all purpose flour
• 1 cup broccoli chopped
• 3/4 cup cheddar cheese grated
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon parsley
• Salt
• Pepper

Instructions 

• Preheat oven to 350 F. Line a baking sheet with parchment paper.
• Peel potatoes and place in a large pot, covered with water.
• Bring the water to a boil and then, removing the lid, let potatoes boil in the water for about 5-7 minutes, until fork tender.
• Remove potatoes from the water and let cool. Once cooled, grate them using a box grater and place grated potatoes in a large bowl.
• Using a paper towel or kitchen towel, squeeze excess water out of the potatoes. Add flour, garlic powder, onion powder, parsley, salt and pepper the bowl. Mix everything together until a thick dough-like texture forms. Set aside.
• In a food processor, add chopped broccoli and grind until very small pieces remain.
• If not already grated or shredded, grate the cheddar cheese.
• Add broccoli and cheese to the bowl with the potatoes and mix until evenly dispersed throughout.
• Using your hands, mold heaping tablespoons of the mixture until a rectangular, tot-like shape and place on a plate.
• Add olive oil to a large pan over medium high heat. Add the tots (in 2 batches, if necessarily) and heat for about 5-6 minutes, until golden. Then flip and cook for another few minutes on the other side until both of the large sides are browned.
• Transfer tots to the parchment-lined baking sheet (optional: place on a paper towel to remove some of the excess oil at this time) and bake in the preheated oven for 10 minutes.

Did you make this recipe?

Tag @Veggiesandchocolate on instagram and hashtag it #Veggiesandchocolate