Tater Tots are one of those nostalgic foods that I remember eating quite often as a kid, and I loved them! I mean, who doesn’t enjoy eating what is essentially a soft and crispy potato nugget?!? When I was thinking about what kind of hamantash to make this year, my mind drew a blank. So, I ventured onto Instagram for some inspiration and saw Rachel Mansfield’s homemade tater tots, and then something clicked in my head. I’m going to make Tater Tot Hamantaschen!
From there, the recipe was created. I tested it twice, the results were great, and now I am obsessed with this new hamantaschen variation.
These Tater Tot Hamantaschen:
- 0nly require 4 ingredients.
- taste extremely close to real Tater Tots.
- are baked, not fried.
- are soft on the inside, but crunchy on the outside.
- make a great starchy side dish and are even great to eat as a snack.
- are foolproof. You can’t mess up this recipe 😉
Every hamantash needs a filling!
So, once the hamantaschen were baked, I piped ketchup into the center to give it the signature hamantaschen look. Plus, it tastes so good! I’m guessing you were going to dip them into ketchup anyways, so now it’s even more convenient when eating.
There are only a few days left until Purim, so pick up a bag of potatoes and start cooking!
Warning: Make a double or triple batch of hamantaschen because they will disappear pretty quickly once out of the oven 😉
Tater Tot Hamantaschen
- 4-5 potatoes (2 lb), peeled
- 1/2 large onion
- 1 teaspoon kosher salt
- 1/4 or 1/2 teaspoon ground black pepper
- 1 tablespoon arrowroot starch or cornstarch
- 1/4 cup ketchup
- Preheat the oven to 400℉ and line a baking sheet with parchment paper and grease with cooking spray.
- Cut each peeled potato into 3. Place in a bowl of cold water.
- Next, shred the potatoes and onion in a food processor. *Use the shredding food processor blade. It shouldn’t be a mush!
- Transfer the shredded mixture to a clean dish towel and wring out any excess water into the sink or into a bowl.
- Place the potato-onion mixture into a microwave safe bowl and microwave for 3 minutes, stirring after each minute.
- Then, mix in the salt, black pepper, and tapioca starch. Let cool 5 minutes.
- To make each Tater-Tot Hamentashen, scoop 1/4 cup of the potato mixture and form into a triangle, on the prepared pan.
- Then, use your thumb to make a dip in the center of the triangle. Repeat this process until there are about 10 triangle hamantaschen.
- Spray each triangle with cooking spray.
- Bake for 15 minutes on each side until both sides are golden brown.
- Cool for at least 10 minutes before serving.
- Transfer the ketchup to a ziplock bag or piping bag. Snip off a tiny bit of the corner of the ziplock or end of the piping bag.
- *Then, pipe a small triangle of ketchup into the center of each hamantash right before serving.
** If serving these hamantaschen another day, allow them to cool, then store in the fridge. When ready to serve, reheat them in a pan at 275℉ for about 10-12 minutes. Then, pipe the ketchup into the center of each hamentash.