Do you ever wonder why tater-tots are only served by Mexican fast food joints? Why are tater-tots Mexican and French fries French? These are the kinds of deep questions that flow through my mind at 4 in the morning after marathon watching seven episodes of MasterChef Junior.
The tots were on my mind because, as we were watching those adorable kids cooking fancy things like chicken roulades and beef wellington, we had to get our snack on. My snack of choice: tater tot nachos, with an egg on top, of course! It wasn’t fancy, but I’m pretty sure the kids would approve.
A little late night googling revealed that tater tots aren’t Mexican at all. Like so many delicious foods, they were invented by Ore-Ida to use up their leftover scraps from french fries. Did you know that Ore-Ida is a combination of Oregon and Idaho? Their factory is on the edge of Oregon, right near Idaho. Wikipedia never fails to amaze me and I’m not saying that sarcastically!
Bonus info: tater tots are also known as juliennes, potato puffs, potato gems, potato royals, potato pom-poms and spud puppies. Whatever they’re called, they’re delicious, especially topped with jalapeños, fried eggs and cheese. I threw fried eggs on top because even though people say that the food trend of throwing an egg on it is so over, I’m not one to be afraid of kicking it old school. Nothing beats runny eggs and potatoes. Plus, putting an egg on top means it’s breakfast, right?
Tater Tot Breakfast Nacho Recipe
- 1 package tater tots
- eggs, as many as desired
- 1 cup shredded cheddar
- 1 cup shredded mozzarella
- 1 jalapeño, sliced
- sliced green onions
- chopped cilantro
- sriracha or hot sauce, if desired
- sour cream, if desired
Bake the tater tots on a lined baking tray according to the package. While baking, fry eggs sunny side up and set aside.
When the tots are done, remove from the oven and top with cheese, jalapeños and green onions. Bake until the cheese is melty and delicious. Remove from the oven and top with sunny side up eggs, cilantro, hot sauce and sour cream. Enjoy immediately.
Any good cook will tell you that soups are a labour of love. Generally, they take time and a little bit of effort, but like any thing that is worth waiting …
I'm slightly obsessed with Australia, but it tends to go in waves. When I was a kid, I was fascinated by koala bears, Savage Garden (heehee), and Australian accents. …
Ohmygosh, it's finally Friday. I feel like this week has passed by like molasses. I can't believe that a.) my book is out next Tuesday and b.) it's almost SEPTEMBER! …
It’s Sunday! You know what that means: it’s time for Sunday Brunch. Why don’t you skip the line and make brunch at home this week? The coffee’s truly bottomless, the …