Crispy California Avocado Potato Tots

1. Place potatoes in a medium pot of boiling water. Cook for 10 minutes or until tender when pierced with a knife, but not cooked all the way through. Drain and let cool slightly.
2. Coarsely grate potatoes into a large bowl. Stir in chives, flour and seasonings with a fork. Add avocado and stir until avocado is in very small pieces.
3. Place flour, egg and panko breadcrumbs in separate small bowls next to each other.
4. Preheat oven to 425°F and line a large baking sheet with foil or parchment paper, then coat with cooking spray. Using wet or lightly floured hands, divide potato mixture into 24 equal mounds. Carefully shape into small oval pieces.
5. Roll each into flour to coat completely and tap off excess. Roll in egg, then roll in breadcrumbs, pressing lightly to coat as heavily as possible. Place on prepared baking sheet and coat liberally with cooking spray. Bake for 20 to 25 minutes coating with spray twice during baking. Tots should be nicely browned and very crisp.
6. Season with additional salt, if desired.

Note: Tots also may be cooked in a pre-heated air fryer at 190°F for 10 minutes or until golden brown and very crisp, tossing and coating with cooking spray twice during cooking. Variation: This recipe also works great with frozen shredded potatoes. Simply use one cup frozen shredded potatoes, thawed, and skip the steps of boiling and grating the potatoes. Serving Suggestion: Best served with guacamole and sour cream, but ketchup is always a classic! Beverage Pairing: Milk, juice or water.