2. In a large skillet, heat the olive oil over medium heat. When the oil starts to sheen, add the hash browns and cook until softened, about 3 to 5 minutes. Transfer the hash browns to a large mixing bowl and allow to cool.
3. Add the egg to the hash browns and mix. Throw in the remaining ingredients and combine until the dough is a bit sticky.
4. Form small tater tot shapes from the potato dough and place on a greased baking sheet. Spray with olive oil, then place in the oven to cook for 10 minutes.
5. Check the tots; if golden and crispy they are done. If not, give them a few more minutes. Serve warm with low-sodium dipping sauces, like sodium-free ketchup, mustard or Greek yogurt.
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