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!
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 DualFood
When you make this recipe...
Share on Instagram and tag @TheLittleKitchn and be sure to use the hashtag #thelittlekitchenrecipes. I can't wait to see your photos!