Ingredients:

  • 2 cups (300g) russet potatoes, peeled and grated
  • 1/4 cup (30g) all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon paprika
  • Salt and pepper to taste
  • 1 tablespoon (15ml) olive oil or melted butter
  • 8 ounces (225g) breakfast sausage, crumbled
  • 1/4 cup (30g) all-purpose flour
  • 2 cups (480ml) whole milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 1 tablespoon (15g) fresh parsley, chopped (for garnish)

Instructions:

  1. Grate the potatoes and squeeze out excess moisture.
  2. In a mixing bowl, combine grated potatoes, flour, garlic powder, onion powder, paprika, salt, and pepper.
  3. Form the mixture into small cylindrical shapes (tater tots) and place on a baking sheet lined with parchment paper.
  4. Preheat the oven to 400°F (200°C).
  5. Drizzle olive oil or melted butter over the tater tots.
  6. Bake for 25 minutes, turning halfway through, until golden brown and crispy.
  7. In a large skillet over medium heat, add crumbled sausage and cook until browned (about 5-7 minutes).
  8. Stir in flour and cook for another minute until combined.
  9. Gradually whisk in milk to prevent lumps, cooking until thickened (about 5 minutes).
  10. Season with garlic powder, onion powder, salt, and pepper.
  11. Fill plates with tater tots, ladle the creamy sausage gravy over the top, and garnish with chopped parsley before serving.