Hash Tots & Beer Cheese

Hash Tots & Beer Cheese

This video was made possible thanks to Avalon Bay.  They sent me their product, the Avalon Bay AB-Airfryer230B Digital Air Fryer to try out.  I was pleasantly surprised how well it worked!  Check out the recipe on SilentlyCooking.Com, and us the code "SILENT" for %15 off in the link below!


I was skeptical of Air Fryers, but I was really surprised and happy when I pulled the basket out of the machine and was greeted by super-crispy tots.  If you're on the thinking on weather or not to buy and Air Fryer, I would have to recommend this one.  


For the Tots

  • 1 Russet Potato
  • 30 grams of Flour
  • 1 tsp Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Kosher Salt

For the Beer Cheese

  • 15 grams of Butter (1 tbsp)
  • 15 grams of Flour (1 tbsp)
  • 1 cup of Beer
  • 6 ounces of Sharp Cheddar
  • 1 - 2 tbsp Mustard


Grate the potato like you're making hash, and get the gratings as dry as possible.  You can squeeze them in a tea towel, ring them out with your hands, or do like I did and press the water out with a potato ricer and then hit them with a towel.  Dryness is the key to a crispy tot.  

Add in the flour, spices, and salt, and form them into cylinders.  I was worried they would fall apart, but I was happy to find out there was just enough liquid to bind them together nicely.  

At this point you can throw them in an air fryer at 360 degrees for 22 minutes, or deep fry them until golden brown.  Either way, I think you're gonna like them.  

To make the beer cheese, just make a roux with the butter and flour.  After that cooks for a minute, add the beer and bring to a simmer.  It should thicken very quickly.  At that point add half the cheese and all the mustard.  Stir to combine.  Once all the cheese is melted, add the rest and keep warm until you're ready to use it.  

My cheese sauce kept splitting on me, and I think that's because I choose to use "Dubliner" cheese.  I think I should have used a New York, or regular sharp cheddar.  Something that may have melted easier.  Either way, I just turned up the heat to a simmer and gave it a good whisk every time I saw it splitting.  It seemed to do a fine job.  If anyone has any suggestions, I'm all ears!  

You can eat these tots as is, or with Beer Cheese, or you can top them with a poached egg smothered in beer cheese and garnished with scallions.  The choice is yours.  Enjoy! 


Soft Pita Bread

Soft Pita Bread

Homemade Sriracha

Homemade Sriracha