Food trend predictions for 2014 are spreading faster than the forest of mint in my garden. In one day alone I received four emails informing me of what to expect on my plate in the year ahead. I usually take these with a massive grain of salt, but this year there is a trend that I decided, if true, would make my heart and tummy swoon.

Food “authorities” are saying that 2014 is the year for hearty American Midwest-style cooking, which in my mind equates to hotdish and casserole: dishes eaten so regularly in that region of the USA they would be akin to drinking tea in Ireland. Ironically, tea made the prediction list as well, but I’ll come back to that another time.

The all-American hotdish or casserole is similar to shepherd’s or cottage pie. Browned meat in a savory sauce with vegetables, blanketed with something starchy, and baked in a hot oven. Pure and utter comfort food, easy to make, and high on the moreish factor.

Although I have been fortunate to live on both coasts of the USA, my soul is anchored in the Midwest, where I grew up. Perhaps the most prolific casserole from this area would be what’s known as “tater tot hotdish”. Nearly everyone in the five-state territory would be familiar with this creation of minced beef, green beans and sweetcorn mixed with cream of mushroom soup and covered with addictive little grated potato bites called tater tots.

I must admit, tater tot hotdish was not my favourite. I tended to eat all the tater tots and nibble at the rest of the lot, much to my mother’s chagrin. But this is precisely why the food trend is delightful to me. It has given me the perfect excuse to eat tater tots again.

Since tater tots are not available in Ireland, I was compelled to make a batch from scratch. Over the weekend, I dug up some spuds from the garden and prepared the bite-sized nuggets, praying that the taste and crunchy texture would compare to the tots of my childhood. Instead of making traditional Midwest hotdish, I used a cottage pie recipe for the base, and dotted the top with the tots. When we sat down to Sunday lunch, my new casserole was well received. And, as I looked around the table, I noticed one little farmer picking the tater tots off one by one and eating them separately.

All I could do was smile.

Tater Tots

Makes 25

2 medium floury potatoes, scrubbed

1 tbsp all-purpose flour

1 tsp fine sea salt, plus more as needed

500ml sunflower oil, for frying

1 Heat the oven to 220°C. Place the potatoes in the oven and bake until easily pierced with a knife – about 40-45 minutes. When cool, peel away the skin and discard. Shred the potatoes on the large holes of a box grater. Transfer them to a large bowl, sprinkle in the flour and salt, and mix until combined.

2 Measure two tablespoons of potato mixture and press into a mini scone or biscuit cutter. Place on a baking sheet and repeat with the remaining potato mixture.

3 Line a second baking sheet with kitchen towel and set aside. Add oil to large frying pan over medium to high heat. When the oil is hot (after about five minutes), fry the tots in batches of eight to 10 pieces, turning once, until medium golden brown on both sides (about two to three minutes). Using a slotted spoon, transfer the tots to the baking sheet and season with salt. Serve immediately with a dipping sauce of your choice.