Popular in Pacific Northwest towns like Portland, Oregon, they are traditionally topped with nacho cheese. I loved creating this twist with pico de gallo, shredded cheddar cheese and a fried egg on top!
Servings: 2(for a meal) or 4 (for an appetizer)
Prep Time: 25 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 45 minutesminutes
Ingredients
Pico de Gallo
1/2of a large red onion, diced small
3-4medium tomatoes, cored and seeded, diced small
1jalapeno pepper, seeded & cored, diced small (reserve the seeds)
1 1/2limes, juiced
salt
Tater Tots
1poundfrozen tater tots
vegetable oil for cooking
salt and pepper
Other toppings
sharp white cheddar, grated
3green onions, sliced
2eggs, fried
sour cream, optional
guacamole, optional
Instructions
Pico de Gallo
Combine the diced onions, tomatoes, jalapenos (include seeds if you'd like) and lime juice into a medium-sized bowl. Add salt to taste. Refrigerate while preparing the tater tots and eggs.
Making the Tater Tots
If you're frying, prepare a baking sheet lined with foil and covered in paper towels. Fry the tater tots according to instructions on the bag. The brand I used instructed to heat the vegetable oil to 375 degrees.
Allow the tater tots to slightly cool and the oil to drain on the baking sheet. Top the tater tots with salt and pepper.
If you're baking, follow the instructions on the bag.
Fry the Eggs
In a cast iron skillet, melt a pat of butter. Add two eggs and fry them sunny side up until crispy, about 4 minutes. Cook them longer if you don't want the yolk to be runny. (If using a nonstick skillet, you might not be able to get the edges as crispy.)
Assembly
On two plates, add tater tots and top with cheddar cheese. Optional: melt cheese on top the tater tops in the oven on the baking sheet or in the microwave on microwave-safe plates.
Top with pico de gallo and green onions and then the fried eggs. Serve with lime wedges and sour cream or guacamole.