Chop up your potatoes and cook them in a steamer until soft.
While your potatoes are cooking, heat a pot over medium-low heat and add the olive oil. Sauté the garlic until fragrant, then add the chopped shallots and red bell pepper.
Grate the brussels sprouts.
Mash your potatoes in a big bowl.
Add the grated brussels sprouts, and sauté mixture to the bowl. Hand-mix until everything is combined.
Using your hands, you can either make canes or tater tots. Place them on an oiled baking sheet.
Bake them for 20 minutes from one side or until the edges are browned. Then flip them for ten more minutes on the next side.