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Buffalo Potato Cake

Yield: 72 Potato Cakes (#60 scoop)

INSTRUCTIONS

  • 1. In a mixing bowl, combine water and hot sauce.
  • 2. Pour in Tot Mix and stir.
  • 3. Let sit for 20 minutes.
  • 4. Gently fold in Bleu cheese.
  • 5. Form tots with a #60 scoop.
  • 6. Fry at 350°F for 1½- 2 min.
  • 7. Sandwich Smash Topper: Using a #30 scoop (or combine 2 #60 scoops), press potato cakes with spatula to desired thickness.
  • 8. Cover and freeze for 6-8 hours, until frozen.
  • 9. Fry at 350°F for 2-3 min., until golden brown. Or grill on 350°F flat top for 3 min., flip and grill additional 3 min., until golden brown.

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