In the Midwest states, tater tot hotdish is a very popular soup-based casserole consisting of tater tots, ground beef and various vegetables.įood franchises Potato Corner and Papa John’s also offer tater tots in select locations, though in the latter case these are branded as ‘Potato Tots’. Taco John's also has coin shaped tots called "Potato Olés". Taco Mayo in the Southwest offers round disc-shaped tater tots called "Potato Locos". Some Mexican-style fast-food restaurants offer seasoned tater tots: Taco Time and Señor Frog's call them "Mexi-Fries", while Taco Bell used to sell them as "Mexi-Nuggets" and "Border Fries". Totchos were invented by publican Jim Parker in Portland, Oregon. Several restaurants in the Pacific Northwest offer a nacho version of tots known as "totchos", covered in nacho cheese sauce and toppings. Sonic also sells "Cheesy Tots", coin-shaped tots that contain melted cheese and potatoes. Sonic drive-in also features tater tots on their regular menu: available toppings include cheese and chili. Cascadian Farm calls its line " Spud Puppies". Supermarket chain Safeway sells a generic brand of tater tots known as "Tater Treats". Some fast-food restaurants also offer them. They are also sold in the frozen food sections of grocery stores. In the United States, tater tots are common at school-lunch counters and cafeterias. In Canada, McCain Foods Limited calls its line "Tasti Taters". McCain Foods currently produce "Hash Brown Potato Bites" that are similar to classic tater tots. In the United Kingdom, Ross Frozen Foods once produced "Oven Crunchies" which are no longer available, although generic versions remain widely available. It is often served in a paper cup, with drizzled sweet gochujang-based sauce. Tater tots, locally known as mat-gamja ( Korean: 맛감자), are a common bunsik item in Korea. broccoli and cauliflower) for the potato. Since at least 2016, vegetable companies (like the Green Giant brand) have introduced "veggie tots" which seek to substitute more nutritionally dense vegetables (e.g. Today, Americans consume approximately 70 million pounds (32,000 t) of Tater Tots, or 3,710,000,000 Tots per year. When the price was raised, people began buying it. Originally, the product was very inexpensive according to advertising lectures at Iowa State University, people did not buy it at first because there was no perceived value. The name "Tater Tot" was created in the 1950s, and soon trademarked by a member of the Ore-Ida company's research committee who used a thesaurus to come up with an alliterative name. The name "Tater Tot" is a registered trademark of Ore-Ida-which has been a subsidiary of Heinz since 1965-but has become so widely associated with the dish that it is often used as a generic term. The product was first offered commercially in stores in 1956. They chopped up the slivers, added flour and seasoning, then pushed the mash through holes and sliced off pieces of the extruded mixture. were trying to figure out what to do with leftover slivers of cut-up potatoes. Nephi Grigg, Golden Grigg, and Ross Erin Butler Sr. Tater tots were invented in 1953 when American frozen food company Ore-Ida founders F. Ore-Ida also market a coin-shaped version called "Crispy Crowns". The name "tater tot" is a registered trademark of the American frozen food company Ore-Ida, but is often used as a generic term. Serve hot.Tater tots are grated potatoes formed into small cylinders and deep-fried, often served as a side dish. Remove from the oven and sprinkle the truffle oil over the baked casserole.Sprinkle the cheddar cheese over the baked tater tots and return the pan to the oven for an additional 10 minutes, until the cheese is melted.Bake in the preheated oven for 20 minutes, until the tots are golden. Arrange the tater tots on top of the cheese. Spread the mixture into the bottom of the prepared baking pan.Bring to a simmer and cook for about 10 minutes until the mixture has thickened. Stir in the remaining wine, broth, milk, and Worcestershire sauce. Stir in the flour and cook on medium heat for one minute. Add the ground beef to the pan with the mushroom and onions mixture.Once cooked, add in the minced garlic and cook for 1 minute until fragrant. In a separate large skillet cook the beef.Add ½ cup of the wine and continue cooking for about 8 minutes, until the liquid is absorbed. Add the onion to the pan and cook until softened, about 5 minutes. Add the mushrooms and cook until starting to brown, about 5 minutes. In a large skillet over medium heat, add a drizzle of cooking oil.Lightly spray a 9x13-inch baking dish with cooking spray.
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