At my high school WAAAYYY back in the day, school lunch was NOT something you would ever eat UNLESS it was tater tot day.  Then you would find every single student lined up to get their serving (sometimes 2) of these delicious tater tots.  While I probably don’t want to know what they were fried in or what ‘ingredients’ went into the tater tots, I do know that it spawned a deep love of the tots!  These amazing tots are almost always on the menu for our Sunday morning breakfast and I’ll often make them instead of ‘french fries’ when we have burgers.  Enjoy!



  • 3 1/2 cups shredded jicama, squeezed dry in a towel (About 1 large jicama.  You can also use shredded potato.)
  • 3 green onions, thinly sliced
  • 1/2 - 1 cup grated Parmesan cheese (amount will depend on how ‘cheesy’ you want your tater tots)
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp extra virgin olive oil plus a little extra for greasing the pan


  1. Preheat oven to 325 degrees.
  2. Coat your muffin tin with olive oil or cooking spray and set aside. You can use a 12 count muffin tin or for mini tater tots use a 24 count muffin tin. *see notes
  3. In large bowl combine shredded jicama, onions, cheese, salt and pepper. Gently mix with a fork.

    Drizzle the mixture with olive oil and toss lightly with a fork again until the mixture is well combined

  4. Drizzle the mixture with olive oil and toss lightly with a fork again until the mixture is well combined.

    With the back of the spoon gently press down to pack mixture into each cup

  5. Spoon the mixture evenly into the muffin tin. With the back of the spoon gently press down to pack mixture into each cup.
  6. Bake for 50-60 minutes (mini tater tots bake for 30-40 minutes).
  7. Let the tater tots rest for 5 minutes, run a small knife or spatula around the edge of each cup to loosen the edges.  Remove each tater tot and turn upside down (bottom side up) onto a plate to serve.

Nutritional Info:

Makes 12 tater tots or 24 mini tater tots.

Serving size 1 tater tot or 2 mini tater tots.

Nutrients per serving: Calories: 59, Cal. from Fat: 30.5, Total Fat: 3.5g, Sat. Fat: 1g, Carbs: 5g, Fiber: 2.5g, Sugars: 1g, Protein: 2g, Sodium: 65.5mg, Chol: 3.5mg


Using a silicone muffin tin is VERY helpful with this recipe.  Popping the tater tots out of the tin is a piece a cake with a silicone muffin tin.  If you don’t have one available for this recipe make sure to coat your tin VERY well with olive oil.

This recipe can be made ahead of time and baked at a later date.  Follow steps 2-5, cover with plastic wrap and refrigerate until ready to bake. Remove from fridge 30 minutes before you’re ready to bake them. This works great for making the night before and baking them the next morning.  I HIGHLY recommend using a silicone muffin tin when choosing this method.

While these are best when eaten right away you can refrigerate the leftovers and reheat to serve. They will lose some of there crispiness but still taste great.  I recommend reheating in the oven until they are warm all the way through.

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  1. Kim says:

    If I used potatoes, should I pre-bake then grate or are the potatoes raw?

    Tator tots are a staple in our house. In my movement toward clean eating, I am DYING to find a substitute for the frozen ones!

    • Sarah says:

      Hi Kim,

      You need to grate the potato raw. If you have a shredder attachment on a food processor it makes this step REALLY easy. Just wash off the potato and stick it in to grate. Once you grate the potato I would place them on a single layer on some paper towel and blot them to remove any excess moisture. My kids loved these - they told me I needed to make them everyday! LOL!



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