2 ratings

Funeral Potato Street Tots with Fry Sauce

You'll never order take out again
Funeral Potato Street Tots with Fry Sauce
Photo courtesy of Eggland's Best

This dish is a sure fire way to get yourself through game days. The twist on funeral potatoes, served with fry sauce, will become your new favorite appetizer dish. 

Recipe courtesy of Eggland's Best 


  • 3 large Eggland’s Best eggs
  • 2 Cups shredded hash browns, thawed
  • 2 Teaspoons minced garlic
  • 4 scallions, sliced thin
  • 6 slices bacon, cooked and crumbled
  • 1 Cup sharp cheddar cheese, grated
  • 1/2 Cup whipped cream cheese
  • 1/4 Cup mayonnaise
  • 1 1/2 Teaspoon salt
  • 1 Teaspoon black pepper
  • 3 1/2 Cups cornflakes cereal, crushed fine, divided
  • 2 Tablespoons flour
  • 2 Tablespoons cornstarch
  • 1 1/2 Cup vegetable oil for frying

For the fry sauce

  • 2/3 Cups mayonnaise
  • 1/3 Cup ketchup
  • 1/4 Cup pickle juice


Beat eggs and place into a large mixing bowl.

Add the hash browns, garlic, scallions, bacon, and cheddar cheese.

Toss ingredients gently to combine.

In a separate bowl add the whipped cream cheese, mayonnaise, salt, and pepper.

Whisk to combine, then add this mixture to the hash brown mixture.

Add ½ cup of the crushed cornflakes, the flour, and the cornstarch to the mixture and stir to combine.

Wet your hands, then form the potato mixture into 1 ½ inch balls.

Roll the balls into the remaining crushed cornflakes and set on a parchment lined sheet pan.

Refrigerate for at least 20 minutes to help them firm up.

Meanwhile, combine the ingredients for the fry sauce in a medium mixing bowl (recipe follows).

Cover and refrigerate.

In a heavy pan, heat the vegetable oil to 350°F.

Fry the tots for 3-4 minutes, a few at a time.

Drain on paper towels.

Serve tots immediately with fry sauce.

For the fry sauce

Combine the ingredients for the fry sauce in a medium mixing bowl.

Cover and refrigerate until the tots are ready.