Breakfast Tater Totchos with Sunny Quail Eggs, Avocado & Chicken

tater totchos recipe - www.iamafoodblog.com

It appears that tater tots are a thing right now. But to me, they’ve just always been one of my favorite ways to eat potatoes. I’m not picky about my potato consumption. I like potatoes in all ways and forms. I’m in no ways a potato snob. In fact, I’m quite the opposite, more like a equal opportunist potato lover. Baked, boiled, fried, mashed, smashed, roasted…I could go on, but I think you get the point: I love potatoes.

What I don’t like are soggy tater tots. Tots should always be super crispy, almost to the point of having a chip-like exterior that yields to a creamy, fluffy interior. I believe that tater tots should be baked past golden brown to a more even, deep, almost burnished brown. Ironically the tots in these photos are more on the golden side, but let me assure you that they were incredibly crispy.

Once I have crispy tots, all I need is some nice cold ketchup and I’m a happy camper. But sometimes I like to fancy it up a bit and make myself totchos. Totchos are great for using up whatever odds and ends you might have in the fridge. Here I added on some leftover chicken breast, julienned carrots, and jalapeños. It kind of gave it a slight banh-mi feel, but not quite. I also had some quail eggs in the fridge so I fried those up sunny-side up and threw them on as well. Cheese was added, of course, as well as some salsa, sour cream, and diced avocados. All in all, extremely satisfying and definitely one of the things I make again and again when I feel like going all out and eating crispy potatoes topped with cheese (and other stuff too).

Happy Monday!

Tater Totchos Recipeserves 2prep time: 10 minutescook time: 30-40 minutestotal time: 50 minutes

1/2 package tater tots

6-8 quail eggs

1/2 cup cooked chicken, shredded or chopped

1/4 cup julienne carrots

1 jalapeño, thinly sliced

sliced green onions

1/2 – 3/4 cups shredded cheddar

1 avocado, diced

salsa, hot sauce and sour cream, to serve

Bake the tater tots on a lined baking tray according to the package. While baking, fry quail eggs sunny side up in a touch of oil, 1-2 minutes on medium heat. Set aside.

When the tots are done, remove from the oven and top with chicken, carrots, jalapeños, green onions, and shredded cheese. Bake until the cheese is melty and delicious. Remove from the oven and top with sunny side up quail eggs, diced avocado, hot sauce or salsa, and sour cream. Enjoy immediately!

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