Zero-Waste Taters

All red-blooded Texans love potatoes with their meals. After all, we are known for our "meat and potatoes" ways down here! I'm certainly no exception. If you look in our fridge, chances are you'll see a green container filled with leftover mashed potatoes from one of our many meals during the week. Through a little trial and error, we've found ways to reuse those potatoes to add to new dishes without compromising our pledge to not being boring with leftovers. Behold, the Ike & Eli's Tots:

You see here salt, pepper, Panko, all purpose flour, a pasture-raised egg, and about 4 mashed red potatoes from earlier in the week. The measurements are less important than the texture; don't go too dry!

The mixture contains one pasture-raised egg, a 1/4 cup of flour, and salt and pepper eyeballed for seasoning. For uniformity, use about a tablespoon per tot.

Dredge the mixture in the Panko for a nice crisp, being careful not to overwork it so you don't have density issues.

Put on a plate and wait until you're ready to start a light fry in batches.

Any oil will do, but bonus points for using healthier versions in your cast-iron skillet! Fill only to about 1/4 inch, because we don't want to drown the poor things. Make sure the oil is shimmering, not smoking, before you add the tots in order to save your body some carcinogen intake. (Mr. Man drops some water into the oil to see if it bubbles. If it does, we're ready to go!)

No self respecting zero-waster would use paper towels to drain the oil! Instead, use a cooling rack with an old kitchen towel placed under it. Lightly salt the tots after they arrive on the cooling rack, and resist the urge to start noshing away.