Cheese-Stuffed Tater Tots

Ingredients

• 2 large eggs, lightly beaten
• 2 tablespoons all purpose flour
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1 (30-ounce) frozen shredded hash brown potatoes, thawed
• 4 ounces smoked Cheddar or gouda cheese, cut into 32 cubes
• 1 quart peanut oil

Instruction

1. Gather all ingredients.
2. Combine eggs, flour, salt, pepper, paprika, and garlic powder in a large bowl.
3. Place half of the hash browns in a food processor. Pulse briefly once or twice until most of the shreds are about 1/2-inch long. It’s fine if some of the shreds stay long.
4. 
   Add hash browns to the bowl with egg mixture. Repeat with remaining hash browns. Toss to coat.
5. Divide hash brown mixture in thirty-two 1 1/2-tablespoon portions (a #40 scoop is great for this).
6. Working over the sink, place a portion of the mixture in the palm of your hand. Place a cheese cube in the center.
7. Close your hand to press the hash browns mixture around the cheese, pressing and shaping to form a short cylinder, squeezing out excess liquid as you go.
8. Place shaped tots on a parchment lined baking sheet.When all tots are shaped, freeze until they hold their shape, 30 minutes.
9. Heat oil in a large heavy saucepan over medium heat to 375 degrees F (190 degrees C). Fry 4 to 6 tots at a time until golden brown, 3 to 4 minutes per batch. Drain on paper towels. Keep fried tots warm in a 200 degree F (95 degrees C) oven while frying the rest.