A couple of weekends ago we ate at a popular chain restaurant in Salt Lake City, Utah. After a canceled flight and spending half my morning talking with the airlines we decided to get our grub on at this chain restaurant. The menu of this restaurant is literally a book with front and back pages. I’m not sure why I actually go page by page when I know what I want before I even sit down at the table. I always get the chicken salad sandwich with a half salad and soup. Not sure why this is the lunch combo when it literally can feed 2-3 people. However, I was so hungry on this trip that I decided to check out the small bites on the menu. Loaded tater tots caught my attention I proceeded to tell myself that I had to have them.
One week later and I am still thinking about those loaded tots. So much that I decided to make them my own way to satisfy any cravings that may occur while at home. Loaded potato bites were born. The best part is that these babies only have 5 ingredients in them.
Simply potatoes are usually the potatoes that we have for our weekend breakfasts. They are simply fail proof and will forever be our go to choice for hash browns. I decided to skip the hassle of shredding/grating our own potatoes and used Simply Potatoes Hash browns for my loaded potato bites.
I needed a binder to help keep these bites stay together and that is where the egg came in hand. Did you know that Simply Potatoes are fresh potatoes that are never frozen and they only use fresh ingredients! Not to mention that you can get a whole bag for around $2 bucks.
Loaded Potato Bites
1 20 ounce bag Simply Potatoes O’Brien Hash browns
5 slices bacon
1 1/4 cup shredded mexican cheddar cheese
1/2 cup sour cream
1/4 teaspoon salt
Preheat oven to 425 degrees.
Cook or bake the bacon and then set aside on paper towels to soak up any remaining grease. After it has soaked up chop into small pieces.
Pour hash browns in large bowl and stir in the egg, sour cream, salt, cheese and bacon. Using a 2 teaspoon scoop make balls and place on a silicone mat or non-stick foil.
Bake for 25 minutes.
This is a sponsored conversation written by me on behalf of Simply Potatoes. The opinions and text are all mine.