BBQ Tots

I love this recipe from “The South’s Best Butts.”  BBQ Tots are a crowd pleaser.  The best part of this recipe is that the hands-on time is only 25 minutes!  Try these this weekend at your Memorial Day BBQ!


  • 2 ounces (1/4 cup) unsalted butter
  • 1/2 sweet onion, cut into 1/2-inch pieces
  • 1/2 green bell petter, cut into 1/2- inch pieces
  • 4 baked potatoes, cut into 1-inch pieces
  • 2 tablespoons Greg’s Dry Rub (recipe below)

Melt the butter in a large cast-iron skillet over medium high.  Add the onion and bell pepper; cook stirring often, until tender, 3 to 4 minutes.  Add the potatoes and dry rub, making sure potatoes are in contact with the bottom of the skillet.  Cook, without stirring, 8 minutes.  Using a spatula, flip the mixture, and cook until browned, about 8 more minutes.

Greg’s Dry Rub

  • 1 cup loosely packed light brown sugar
  • 2 1/2 tablespoons paprika
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon red pepper flakes
  • 1 tablespoon chili powder
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon dry mustard

Stir together all the ingredients in a small bowl.  Use immediately, or store in an airtight container up to 6 months to 1 year.  Makes 1 3/4 cup.

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