Hearts of Palm Tater Tots

Hearts of Palm Tater Tots

I am all about the tot life.  If it is on the menu, I will always get it.  If. I don’t see it on the menu, I ask anyway because you just never know!

Whenever there is a holiday I rarely do a meal plan that week because I know there will always be leftovers.  Jacob has been making his way through the leftover ribs, and I boiled enough boiled potatoes to feed a family of six.  But I love having leftover potatoes – they are already cooked and the possibilities are endless.

I found filet mignon in my deep freeze from my last Butcher Box – score!  I found one lone zucchini and was trying to decide on a side dish to go with the steak, and my mind went to steak and potatoes and then potatoes went to TOTS!

Shredding cooked potatoes is so cool.  The potato shreds go in the box grater and the skins stay on the outside.  I decided to get a lot more tots by adding hearts of palm pasta.  [See my disclaimer here]

Natural Heaven Hearts of Pasta is delicious, but let’s be clear, it doesn’t taste like pasta.  You can find it here on Amazon.  But I love hearts of palm so this is like the tofu of veggies – it really takes on the flavor of anything you put it with.

These literally took less than 10 minutes to mix and form and get in the freezer for 30 minutes before deep frying.  The potato has just enough moisture to hold their shape.  Freezing them for the 30 makes sure they keep their shape while frying.


Hearts of Palm Tater Tots

Hearts of Palm pasta bulks up these tater tots – 24 tots are only 4 WW points on #teampurple!



8 ounces cooked potato, shredded
1 package @naturalheavenusa hearts of palm pasta, drained and chopped (I also pan fry mine in a hot skillet for 45 minutes to wick away any excess moisture)
2 tablespoons flour
1 teaspoon Italian seasoning
1/2 teaspoon pepper
3/4 teaspoon salt
1/2 teaspoon garlic powder
3/4 teaspoon cayenne (I like spicy!)
2 tablespoons panko bread crumbs


Mix all the ingredients above.  Shape into tater tot shape.

After shaping, freeze for 30 minutes then deep fry for 5-6 minutes at 350. I served mine with steak and zucchini noodles, so my dinner came in at 9 points.


Next time I may leave out the panko bread crumbs to see if it makes a difference – then the only points would be the 2 points for the flour – nice!

I haven’t tried these in the air fryer, but I will test that out too.  To store for later, place leftover uncooked tots on a cookie sheet for an hour, then store in a ziplock bag – they won’t stick together that way.

So are you on #teamtots?  Let me know!  Until next time . . .

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