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Baked Tater Tots with Spicy Yogurt Dipping Sauce

Prep Time: 15 minutes | Cook Time: 30 minutes



  • 20 oz. shredded hash brown potatoes
  • 1 egg
  • 1 egg white
  • 2 Tbsp. potato or cornstarch
  • 1½ Tbsp. chives minced
  • ¼ tsp. Cajun seasoning
  • ½ cup Monterey Jack cheese, shredded
  • 2 cups cornflakes, crushed
  • salt, to taste
  • black pepper, ground, to taste

Citrus Roasted Chile Yogurt Sauce:

  • 1½ cups Greek yogurt, plain, fat free
  • 2 Tbsp. roasted red chile sauce
  • 2 Tbsp.NAKANO® Citrus Seasoned Rice Vinegar
  • ½ tsp. agave nectar
  • 1 Tbsp. garlic, roasted
  • 1 Tbsp. cilantro, chopped
  • ¼ tsp. cumin, ground
  • salt, to taste
  • black pepper, ground, to taste


  • Sesame seeds, green onions and cilantro


  1. In a large bowl combine hash brown potatoes, egg, potato starch, chives, Cajun seasoning and mix well.
  2. With a 1” small ring mold, form into tater tots and place on cookie sheet.
  3. Chill for at least 1 hour in freezer or fridge to firm up the tot. The firmer the tot, the easier it will be to coat. Do not fully freeze if placed in freezer. Cornflakes will not stick to a frozen tot.
  4. Coat tater tots in cornflake mixture. Gently press cornflakes into the tots for full coverage.
  5. Place each breaded tot on a cookie sheet and bake at 375ºF for 30-40 minutes or until golden brown. Sprinkle with salt and pepper to taste.
  6. Serve with Citrus Roasted Chile Yogurt Sauce.


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