Directions:
- Braise ham hocks in chicken stock for three hours, or until fork tender. Let cool, then pull pork from bone and finely chop.
- To warm potato puree add grated cheddar, green onion, salt and pepper, butter, nutmeg and 35% cream. Mix together until smooth. Put mixture in a piping bag with a round tip and pipe long cylindrical logs onto a parchment-lined baking sheet, then refrigerate. When set, cut into 2 pieces and begin breading process.
- Dip potato pieces, first, in the flour, then in the egg-and-milk mixture and, finally, in the Panko. Deep-fry in vegetable oil at 350°F (180°C) for three minutes, or until golden brown. 4. For sour cream dip, mix all ingredients together and serve alongside hot tater tots.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 73.35 Kcal (307 kJ) | ||
| Calories from fat | 48.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.39g | 8% | |
|---|---|---|---|
| Cholesterol | 166.4mg | 55% | |
| Sodium | 187.02mg | 8% | |
| Potassium | 69.36mg | 1% | |
| Total Carbs | 0.78g | 0% | |
| Sugars | 0.05g | 0% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 5.89g | 12% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 1.1mg | 6% | |
| Calcium | 29.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 155.69 Kcal (652 kJ) | ||
| Calories from fat | 103.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.45g | 8% | |
|---|---|---|---|
| Cholesterol | 353.21mg | 55% | |
| Sodium | 396.98mg | 8% | |
| Potassium | 147.22mg | 1% | |
| Total Carbs | 1.65g | 0% | |
| Sugars | 0.1g | 0% | |
| Dietary Fiber | 0.14g | 0% | |
| Protein | 12.51g | 12% | |
| Vitamin C | 0.5mg | 0% | |
| Iron | 2.4mg | 6% | |
| Calcium | 62.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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