Preparation

Step 1 out of 7

Cook the Little potatoes according to package directions. Drain.

Step 2 out of 7

Add the cheeses to the warm potatoes, and mash until smooth. Stir in the diced pepper and onion greens. Season with salt and pepper to taste. Roll the potato mixture into two tablespoons nuggets, placing them on a wax-paper lined baking sheet. Set aside.

Step 3 out of 7

In a small bowl, whisk together the egg white and water. Set aside. Place the crushed tortilla chips into another shallow bowl.

Step 4 out of 7

Working with one or two at a time, roll the potato nuggets in the egg white mixture, followed by the crushed tortilla chips. Set the coated nuggets back on the baking sheet, and repeat with the remaining nuggets, until they are all coated. At this time, you could cover and refrigerate the potato nuggets for later, or continue cooking them now.

Step 5 out of 7

Heat one-inch of oil in a heavy bottom sauce pan to 375°F. Be sure to use a thermometer to make sure that the oil is hot enough, but not too hot. Carefully place no more than a few nuggets at a time into the hot oil. Fry for 1 to 2 minutes (more if they have been refrigerated), or until they begin to turn a light brown color. Carefully remove the hot nuggets with a metal slotted spoon, and transfer them to a clean baking sheet lined with paper towels to absorb the oil. Continue this process until all of the nuggets have been cooked.

Step 6 out of 7

If you fry them ahead of time, you can reheat them in a 400°F oven for 15 to 20 minutes.

Step 7 out of 7

Serve with salsa, sour cream, or guacamole (or all three!).