Step 1

Preheat your oven to 400°F

Step 2

Wash and peel your potato. Using a food processor or grater, cut your potato into a mince. The food processor works the best here. You want the potato to be in “riced” form.

Step 3

Cut your jalapeño into a small dice and sauté over medium heat.

Step 4

While the jalapeño is cooking, wash and cut your green onions into a small dice. Use the whites and greens to until you have 3 Tbsp worth.

Step 5

In a large bowl, mix all of the ingredients together.

Step 6

Spray 2 sheet pans with cooking oil.

Step 7

Divide your meat mixture into nuggets using a cookie scoop. Start with a ball around 1-1 ½ inches in diameter and press into a disc with your fingers.

Step 8

You want your nuggets to be about 2 inches in diameter and ¼-½ inch in thickness. They will shrink. I made Depending on how big your cookie scoop is you may have a different yield.

Step 9

Bake for 10 minutes and then flip and bake an additional 10 minutes.

Step 10

Keep the nuggets in the refrigerator for up to 5 days. They will also keep well in the freezer. Put them into a ziplock bag, remove as much air as possible, and label with the date.