Preheat oven to 425 F.

Place peeled potatoes in a pot of water and bring to a boil. Reduce heat to a low and boil for 15 minutes (or until potatoes are fork tender). Ensure to keep potatoes whole while boiling.

Meanwhile, add the broccoli to a pot of water and bring to a boil. Boil for 3-4 minutes until they start to soften but are still bright green. Drain and cool.

Once cool, add the broccoli to a food processor or blender, and blend until you are left with a rice-like texture. Set aside.

Once potatoes are tender, drain and allow them to cool until you are able to handle them.

Grate potatoes with a box grater - potatoes should look like the consistency of shredded potato hash.

To make your flax egg, whisk together the ground flaxseed with 2 tablespoons of water and place in the fridge for 5-10 minutes, until the flax egg begins to thicken.

In a medium sized bowl, add grated potatoes, grated broccoli, cheddar shreds, garlic powder, onion powder, salt and flax egg. Mix ingredients with your hands until well combined.

Scoop out 1 tbsp of mixture and form your tater tots by rolling them between your hands. Place on a lined baking sheet so they don't stick. To avoid the mixture sticking to your hands, keep hands slightly wet.

Bake the tater tots for 30-40 minutes, flipping halfway through. Tots should be slightly golden on both sides and crispy on the outside.

Serve with ketchup or our Queso sauce. Enjoy!