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1
In a large bowl, combine the mashed potatoes, bacon, chives, cheese and sour cream.
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2
Stir to combine.
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3
Beat the eggs in a shallow bowl and set aside.
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4
Add the flour into another shallow bowl and mix with the Cajun seasoning.
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5
Put the breadcrumbs in a third shallow bowl.
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6
Add about a tablespoon of the potato mixture into the flour.
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7
With your hands shape it into a tot and coat it in the flour.
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8
Then dredge it in the egg, and then coat it with the breadcrumbs.
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9
Roll to coat.
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10
Use your hands to reshape it back into a tater tot if necessary.
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11
Place it on a baking sheet or plate.
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12
Continue with the remainder of the potatoes.
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13
Place the sheet of tots into the freezer for 30 minutes.
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14
Heat about an inch of oil in a heavy duty skillet over medium heat.
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15
(If you have a thermometer, you want the oil at about 350 F.) Test the oil by dropping one tater tot in the oil.
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16
It should take about 2-3 minutes to cook.
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17
If it cooks too fast, turn the temperature down.
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18
Cook the tots in batches (leave some space between them in the skillet) until they are golden brown.
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19
When done, remove each one from the oil to drain on a paper towel lined plate.
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20
Repeat frying the rest.
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21
Sprinkle with salt and serve with your favorite dipping sauce.
