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Quick and easy recipes you can make for your family and friends. Published by Julie Tran Deily

Totchos with a fried egg on top!

Julie Deily · 82 Comments

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This recipe was originally shared on October 2, 2012. I recently updated the photos and added more step by step photos!

Totchos with a fried egg on top! from thelittlekitchen.net

Snack, appetizer or meal? I'm not sure but I first had ‘totchos' in Portland earlier this year and believe me they were memorable. Totchos are tater tot nachos! Instead of tortilla chips, the tater tots serve as nacho chips…and usually topped with nacho cheese and other toppings, they are amazing.

Totchos (tater tot nachos) with a fried egg on top! from thelittlekitchen.netTotchos (tater tot nachos) with a fried egg on top! from thelittlekitchen.net

Original photo from when this recipe was originally published October 2, 2012

Totchos with a fried egg on top! from thelittlekitchen.net

First, make the pico de gallo. This is my no fuss way to make pico and we love it on top of tacos and with fajitas.

Cut up the tomatoes.

Totchos with a fried egg on top! from thelittlekitchen.net

I have to show you how to cut jalapenos. First wear gloves…you don't want to accidentally touch your eyes later in the day and scream! Not that I know from experience.

Cut both ends off and then cut in half lengthwise. Then, working on one half at a time, slide the knife between the ribs and the jalapeno.

Totchos with a fried egg on top! from thelittlekitchen.net

There you go, the ribs are detached. Reserve the seeds by scraping with your gloved fingers.

Totchos with a fried egg on top! from thelittlekitchen.net

Slice the jalapeno half into thin strips.

Totchos with a fried egg on top! from thelittlekitchen.net

And then dice them finely.

Totchos with a fried egg on top! from thelittlekitchen.net

Prep the onions.

Totchos with a fried egg on top! from thelittlekitchen.net

Mix in the jalapeno with the seeds and the onion.

Totchos with a fried egg on top! from thelittlekitchen.net

Add salt and lemon juice.

Totchos with a fried egg on top! from thelittlekitchen.net

And stir. Then, cover and refrigerate until you're ready to serve.

Heat your oil according to directions on your bag of frozen tater tots. I think it's really important to have a thermometer when deep frying.

Fry those puppies (or tots) up and be patient. I used my slotted spoon to keep them moving around and from sticking to each other while frying.

Using a slotted spoon, add the tater tots to a baking sheet that's lined with foiled and topped with paper towels – to soak up the oil.

Totchos with a fried egg on top! from thelittlekitchen.net

You can fry them…or you can bake them according to the instructions on the bag.

Original photo from when this recipe was originally published October 2, 2012

And then eat them! Soooooo I have to give credit where credit is due, while I was frying the tater tots, Curtis looked at me and said why don't you put a fried egg on top? Whatttttttt? was my reaction. He thought I was mad from my reaction but I just answered with “pure genius”. You're a genius, honey!

The funny thing? He doesn't like runny eggs but he knows how obsessed I am with putting eggs on ramen noodles and tons of other things. I wish I thought of this…

Totchos with a fried egg on top! from thelittlekitchen.net

Here's how to fry an egg with crispy edges!

I have these mini cast iron skillets that I love to fry eggs in. Melt a pat of butter in the skillet.

Totchos with a fried egg on top! from thelittlekitchen.net

Crack an egg.

Totchos with a fried egg on top! from thelittlekitchen.net

And let it cook for about 4 minutes if you want the egg to still be runny and the edges crispy. If you don't want it runny, you can cook it for as long as you want.

Totchos with a fried egg on top! from thelittlekitchen.net

So there you have it…totchos with a fried egg on top (Curtis' idea). The eggs make it heavenly…this is comfort food!!!

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Totchos with a fried egg on top! from thelittlekitchen.net
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Totchos Recipe

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!
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 2 (for a meal) or 4 (for an appetizer)

Ingredients

Pico de Gallo

  • 1/2 of a large red onion, diced small
  • 3-4 medium tomatoes, cored and seeded, diced small
  • 1 jalapeno pepper, seeded & cored, diced small (reserve the seeds)
  • 1 1/2 limes, juiced
  • salt

Tater Tots

  • 1 pound frozen tater tots
  • vegetable oil for cooking
  • salt and pepper

Other toppings

  • sharp white cheddar, grated
  • 3 green onions, sliced
  • 2 eggs, 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.

Notes

Warning: You'll need a fork for this dish!
From The Little Kitchen
 
Totchos with a fried egg on top! from thelittlekitchen.net
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Totchos with a fried egg on top! from thelittlekitchen.net

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Julie of The Little Kitchen

Hi, I'm Julie!

Welcome to The Little Kitchen! I'm Julie and I love to cook, bake, eat and share (not necessarily in that order). I share easy recipes, stories about my family (which includes my pets) and my travels. And I actually do have a little kitchen.

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    1. Nan says

      Cannot serve this with jalapeños- one No spicey food child. What can I substitute?
      Otherwise this looks really delish and can’t wait to make it. 

      Reply

      • Julie Deily says

        Hi Nan,

        You can totally omit the jalapenos from the pico de gallo. If you want the crunch factor, you an substitute using green bell peppers but it’s not necessary to substitute!

        Hope you enjoy it!

        Reply

    2. Mary says

      That’s the kind of breakfast I like to have on a busy day. I have that same mini frying pan, it’s one of my favorites. It’s the best non-stick pan, too. The more you use it, the smoother the surface gets. It’s my go to pan for frying anything in small quantities.

      Reply

    10. Stevie Z says

      There is a restaurant chain in Canada called Taco Time (think Taco Bell but with MUCH better food) that has been doing the Tater Tots-as-nachos idea for years and years. They taste SO amazing! I’m definitely going to try the eggs on top idea though – sounds like a great breakfast….

      Reply

    13. cheryl says

      Would you share your ‘no-fuss way’ of making your Pico de Gallo, please? We’ve never found a recipe we really cared for, and I’m not sure what I’m doing wrong??? Thanks so much…Cheryl

      Reply

    24. Erin @ Texanerin Baking says

      Aaah, tater tots. I miss tater tots. I tried making them homemade, but they’re just not the same as the ones out of a bag! And this looks amazing. Totchos are completely new to me. Can’t wait to go back to the US and try them. 🙂

      Reply

    45. Chung-Ah | Damn Delicious says

      I love that you deep fried the tots first! I always bake them but I think I need to deep fry them first – you’ll never get that real deep crispness with the bake method. And those nacho toppings? AMAZING! Jason is going to love this. Oh and you know that fried egg is my ultimate weakness!

      Reply

    49. Patti at Worth The Whisk says

      Ok, THIS is a super fun idea for potatoes, I know Larry is gonna LUV this. Ssharing the Idaho potato harvest experience with you was a great treat, you are hilarious and smart. Here’s hoping we enjoy another food blogger fam trip together in the future. Warmly, Patti

      Reply

    55. Dianna says

      Oh, dear. I have a secret love for tater tots… which is why I never, ever buy them. It would totally become a problem. But Totchos?? I think I might have to revisit that whole, “No Tots Allowed” rule. Looks so yummy, Julie!

      Reply

    56. Meagan @ Scarletta Bakes says

      OK, I have been waiting patiently for my Tater Totchos, and these were well worth it. That last shot of the runny egg yolk?!?!? My brain literally fell out of my head, I picked it up, dusted it off, and put it back again, after which it fell out one more time.

      I’m clearly going to have to get some Duct Tape involved for tonight when I serve myself and the hubs some Tater Totchos with fried egg over-easy on top.

      B.R. I. L. L. I. A. N. T.

      Reply

    62. Cate says

      I just had these this past weekend (will be up on the blog within the next week), and they rocked my world. I only wish I’d heard about them sooner! Next time I’ll have to give it a try with the egg!

      Reply

    65. [email protected] says

      Oh wow, I would have love love loved to be on that trip! I always want to learn about farmers, crops, and the ins and outs. So much that I am thinking of getting a bachelors in agriculture. And these tots looks amazing! I am right there with you though, I can put a fried egg on pretty much anything.

      Reply

      • Julie Deily says

        Hi Sarah, I like them to stay crunchy for this dish. I actually bake my tater tots all time…I would definitely try them baked as well! Hope you give them a try!

        Reply

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