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  •   Potato Tots
  • 15 oz. russet potatoes, peeled, boiled, and finely mashed
  • 3-1/2 oz. finely crushed RITZ Crackers
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/4 tsp. salt
  • 4 cups finely crushed RITZ Crackers
  • 1 whole egg
  • 1 Tbsp. milk
  • 4 cups coarsely crushed RITZ Crackers
  •   Breakfast Bowls
  • 11 oz. chicken chorizo sausages, sliced 1/4-inch thick
  • 11 oz. avocados, chopped
  • 10 oz. ranchero sauce, warmed
  • 1 oz. crumbled cojita cheese
  • 4 eggs, cooked sunny-side up
  • 1 tsp. chopped fresh cilantro
  • 1 lime, cut into 8 wedges
  • 1/4 tsp. ground black pepper


Nutritional facts are based on a single serving
Calories 2180
Total fat 153g
Saturated fat 35g
Trans fat 1g
Cholesterol 320mg
Sodium 3910mg
Carbohydrate 153g
Dietary fiber 11g
Sugars 22g
Protein 46g
Calcium 35%DV
Iron 60%DV


    Potato Tots:
  1. Gently  mix potatoes, 3.5 oz. cracker crumbs and seasonings until evenly combined. Shape mixture into 3/4-oz. balls.
  2. Roll  each ball in fine cracker crumbs, dip in combined egg and milk, then coat with coarse cracker crumbs. Place on parchment paper-lined sheet pan. Cover with plastic wrap and refrigerate until ready to use.
  3. When  ready to assemble, cook Potato Tots in 375°F deep fryer 5 to 10 min. or until golden brown. Pan-fry sausage in skillet on medium heat until golden brown.
  4. For each serving:
  5. Place  8 fried Potato Tots in bottom of an individual casserole bowl. Top with 2-3/4 oz. sausage, 2-3/4 oz. avocados, 2-1/2 oz. ranchero sauce, 1/4 oz. cheese, 1 cooked egg and 1/4 tsp. cilantro. Serve immediately with 2 lime wedges.
  6. For best quality, prepare each serving to order.

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