Brussels Sprouts Veggie Loaded Tater Tots
Loaded tater tots with a difference, these brussels sprouts tots make the perfect snack, dinner, lunch box addition, or game day appetizer. They are also just perfect for preparing ahead of time, and popping into the oven as guests arrive, for a quick and easy appetizer or finger food. Vegan, egg-free, and loaded with lots of flavor, these are the perfect vehicle for getting lots of veg and goodness into your body. A great little one-handed snack for adults and kids alike.
Servings: 8 serves
- 3 medium sized potatoes peeled and chopped (see notes)
- 10 oz brussels sprouts washed, hulled and grated
- 3 garlic cloves peeled and minced
- 2 spring onion finely chopped
- 1 small red bell pepper finely chopped
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil (plus extra for brushing)
- salt and pepper to taste
Use half of the olive oil to lightly grease a baking tray and preheat the oven to 350F (180C)
Add the chopped potatoes to a pot and add just enough cold water to cover them. Add about ½ teaspoon salt.
Turn the heat to medium-high and bring the potatoes to a boil. Once boiling, reduce the heat to a rapid simmer and cook for about 10 minutes, or until potatoes are easily pierced with a knife.
While the potatoes are boiling, heat a saucepan over medium-low heat and add the rest of the olive oil. Add the garlic and sauté until fragrant, then add the chopped spring onions and red bell pepper for about 3 minutes, until slightly softened.
To a large bowl add the cooked potato and mash with a potato masher or fork until relatively smooth.
While the mashed potato is still warm, add in the sautéed veggies and the smoked paprika. Add salt and pepper to your liking (I usually add about ½ teaspoon of each). Mix well until everything is combined.
Using wet hands, shape about 1 tablespoon of the mixture at a time into tater tot shapes or fritter shapes depending on your preference. Once shaped, add them to the oiled baking sheet.
Optional: lightly brush the tater tots with a little bit of olive oil before baking if you want them to be a little crispier on the outside.
Bake for 20 mins on one side, or until the edges start to brown. After 20 minutes, flip the veggie tater tots over and bake for another 10 mins. They should be golden all over.
Serve with a sprinkle of salt
You want to choose a potato that is good for mashing, as the potato is going to be the main ingredient that holds everything else together.
A potato that is higher starch works well, such as:
The creamier the flesh of the potato is when mashed, the better.
How To reheat
I find they reheat best in an air-fryer, as it makes them crisp up nicely on the outside.
However, if you do not have an air-fryer you can always re-heat the tater tots in the microwave, however, they will not retain crunchiness.
They can also be reheated in the oven. Simply brush with some olive oil and pop into a hot oven for about 7 minutes, or until heated through.
How To Freeze
These loaded tater tots also freeze well, which makes them just perfect for meal prepping.
Simply prepare as per instructions, allow the tots to cool completely once cooked, and then freeze.
To freeze, arrange the food in a single layer on a baking sheet small enough to fit into the freezer. Pop into the freezer. Remove when frozen and transfer to a freezer-friendly container or Ziploc bag and pop back into the freezer until ready to use.
To serve simply remove from the freezer, brush with a little bit of olive oil and bake in the oven for about 15-20 minutes, or until heated through.
- russet (this is my potato of choice when making tater tots)
- yukon gold
- Dutch cream
Calories: 95kcal | Carbohydrates: 17g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 25mg | Potassium: 551mg | Fiber: 3g | Sugar: 3g | Vitamin A: 892IU | Vitamin C: 57mg | Calcium: 29mg | Iron: 1mg