Colcannon Tater Tots

Use up leftover colcannon and make a batch of these delicious little colcannon tater tots.

If you were here the other day, you would have noticed my recipe for Colcannon (aka Irish Potatoes). Well, I don’t know how it could be possible, but if perchance you had some leftovers, I am going to share with you my favourite way to use up colcannon: tater tots. The best bit? They freeze really well (better than the colcannon would freeze if you left it as is), and it’s the perfect snack for little fingers.

This is really simple. You just take a loaded teaspoon full of colcannon, roll it into a little ball, bake and voila you have colcannon tater tots. Couldn’t be easier. If you find it hard to get your little ones to eat their greens, this is a perfect way to get some into their little bellies without too much haranguing. Kids tend to love anything that looks like tater tots (at least all the kids I know do), and will happily overlook the green bits hidden within. Paired with some dipping sauce, these are sure to go down a treat.

If you have leftover tater tots too (clearly you have no food monsters living in your house), just roll the balls and freeze on a baking sheet, making sure to keep them separate, and transfer to a large ziploc bag until needed. When you are ready, pull them out and continue from step four, adding about 5-10 minutes to the baking time.

I can bet there won’t be any leftover though – mine didn’t even make it off the baking sheet before my husband had eaten the entire batch.

Hope you enjoy. Let me know if the little ones love these colcannon tater tots. Happy Eating 🙂

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Colcannon Tater Tots

Prep Time

5 mins

Cook Time

40 mins

Total Time

45 mins

 

Use of leftover colcannon to make these little tater tots loaded with cabbage, leeks and spring onions. The perfect way to get some extra greens into little bellies.

Course: Appetizer

Cuisine: Irish American

Author: Whole Food Bellies

Ingredients

• Leftover colcannon refrigerated (see notes for recipe)
• Homemade tomato ketchup for serving (or store bought)

Instructions

1. Pre-heat oven to 425
2. Take a heaped teaspoon of leftover colcannon and roll into a ball shape
3. Pop onto a baking sheet line with parchment paper, and continue until you have as many tots as you want
4. Pop into the oven and bake for 20 mins. Use tongs to flip to colcannon tots (you may need to give the a bit of a squeeze to re-shape them at this point), pop back into the oven for another 20 mins
5. Serve hot with some homemade tomato ketchup

Recipe Notes

Colcannon Recipe here.

To freeze: roll the potatoes into balls and pop onto a baking sheet. Pop into the freezer until firm, and then transfer to a large ziploc bag. When you want to use them just follow the instructions and bake from frozen, adding 5-10 minutes to the cooking time