Leftover Mashed Potato Tater Tots
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.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Servings: 8 serves
- 2 cups Leftover mashed potato refrigerated (see notes for recipe)
- 3 tbsp tomato ketchup for serving (or store bought)
Pre-heat oven to 425
Take a heaped teaspoon of leftover mashed potato and roll into a ball shape
Pop onto a baking sheet line with parchment paper, and continue until you have as many tots as you want
Pop into the oven and bake for 20 mins. Use tongs to flip 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
Serve hot with some homemade tomato ketchup
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
Calories: 37kcal | Carbohydrates: 8g | Protein: 1g | Sodium: 63mg | Potassium: 236mg | Fiber: 1g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 6.3mg | Calcium: 16mg | Iron: 1.7mg