1 bag (32.9 ounces) Idahoan® Tater Tumblers® Original Mix with Spices or 1 bag (31.2 oz) Idahoan® SHREDS Tater Tumblers® Unseasoned Mix
2 quarts hot water (water should not be above 130°F)
8 ounces vegetable oil
24 each whole eggs (fried or prepared to customer's liking, held hot for assembly)
4½ pounds smoked salmon lox
¾ pound red onion (thinly sliced)
¾ pound capers (drained)
¾ pound sour cream
4 ounces "Everything Bagel" seasoning
Instructions
Measure 2 quarts of hot water (130°F) into a large bowl. Water should not be boiling.
Add entire pouch of potatoes all at once, using spoon or wire whip to distribute evenly and wet all potatoes. Let stand 10 minutes until the potatoes are fully hydrated.
Portion the mixture into 2-ounce balls and form using a burger press. Can be refrigerated and used for 24 hours once hydrated.
Place oil on a 375°F griddle (if using a sandwich press, spritz the press with oil or release spray). Grill the patty until golden brown on both sides. Assemble by placing 1 prepared egg on the patty, then top with 3 ounces of the smoked salmon lox, 1 ounce of sliced red onion, 1 ounce of capers, 1 ounce of sour cream, and finish with a garnish of "everything bagel" seasoning.
Recipe by Idahoan® Foods - Foodservice at https://idahoanfoodservice.com/?p=10033