Aired September 25, 2012
3 tablespoons all-purpose flour
1 egg, beaten
Salt and pepper
For the Horseradish Sauce:
2 cups sour cream
1/4 cup prepared horseradish
1/4 cup unsweetened applesauce
1/2 cup breadcrumbs
2 tablespoons finely chopped fresh chives
Preheat oven to 425F. Put the mini muffin pan into the hot oven for a few minutes until hot. While mini muffin pan is preheating, prepare the potatoes.
In a medium bowl, toss the shredded potatoes with 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.