What are “totchos” you ask? It’s okay, I just learned myself. Think tater tots + nachos and you’re on your way.
The tater tots replace the tortilla chips in this dish, which is then loaded up with, well whatever your heart desires! I’ve come across pizza style, chili, bacon cheeseburger, and even chicken ranch totchos. But I immediately went to breakfast. And this dish could not be easier — or more adaptable.
You can follow the basic recipe below; here are some suggestions for additional toppings:
- Black beans
- Cooked and diced bacon
- Cooked and crumbled chorizo
- Diced avocado
- Jalapeño peppers
- Sour cream
And of course, don’t forget a selection of condiments — sriracha, ketchup, and salsa are all stellar complements.
This is one of those magical dishes that can be whipped up on a busy weekday morning (especially if you do ingredient prep the night before), but feels indulgent enough for a lazy Sunday too!
Makes: 2-3 servings (can be doubled)
- 16 ounces frozen tater tots
- 1/2 small red onion, chopped
- 2 medium tomatoes, chopped
- 3 scallions, chopped
- 1 cup shredded cheddar cheese
- 3 eggs
- 1/3 cup cilantro, chopped
- Salt and pepper (to taste)
- Bake tater tots on a greased or parchment-lined baking sheet, according to package directions. While the tots are baking, combine the onion, tomatoes, and scallions in a bowl.
- Remove tots from the oven; keep the oven on. Scatter the cheese evenly across the tots; return to oven for 3-5 minutes to melt the cheese. Remove from oven and scatter the tomato mixture across the top; bake for 3-5 minutes.
- Meanwhile, fry the eggs in a hot, well-oiled skillet, until crispy around the edges but still runny in the centers.
- Remove tray from oven and top with eggs, cilantro, and salt and pepper. Serve immediately.