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Easy to Make Vegetable and Potato Nuggets

Easy to Make Vegetable and Potato Nuggets
    From the Idaho Potato Commission website
    Recipe by Stacey Doyle Adapted from Little Figgy Food


    • 4 cups Idaho® potatoes, cooked and mashed
    • 4 ounces mild cheddar Idaho cheese, shredded
    • 1/2 cup Idaho Parmesan cheese, grated
    • 1 cup Idaho grown broccoli, cooked and “riced” (diced fine)
    • 1 cup fine bread crumbs, divided
    • Salt and pepper to taste
    • 2 local eggs, lightly whisked
    • Canola oil
    • Other great substitutions for the broccoli are riced cauliflower, finely diced Idaho grown zucchini or carrots.


    • In a large bowl, combine the mashed potatoes, cheeses, finely diced broccoli, 1/2 cup of the bread crumbs, and the salt and pepper.

    • Quickly give it a taste, adjust seasoning if needed, then add in the lightly whisked eggs and mix until well combined.

    • Place the remaining 1/2 cup of the bread crumbs in a shallow dish.

    • In a heavy duty skillet, or Dutch oven, heat 2 – 3 inches of oil over medium-high heat.

    • Using a 1-inch scoop, shape potato mixture into balls and gently roll each one in the bread crumbs to lightly coat.

    • Add the potato nugget balls in batches to the oil, cook 2 – 3 minutes on each side until golden brown. Allow to drain on a paper towel-lined dish. Repeat with remaining potato balls.

    • Serve with your favorite dips, such as ketchup, mustard or ranch dressing.