Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Smashed Tot and Egg Toast

Evan Sung

Servings: 4

Crispy baked Tater Tots (little potato croquettes) are a love marriage between French fries and hash browns. They’re deeply satisfying smashed on buttery toast and topped with a fried egg. I’m a ketchup lover, so I zigzag it over the top like a Pollock painting. You can also try Sriracha, salsa, or hot sauce. This is the toast I crave after an epic night out, when I wake up hungry and in need of sustenance. Try it—you’ll see.

Ingredients

  • 8 oz. frozen Tater Tots
  • 1 Tbs. grapeseed oil
  • 4 3/4-inch-thick slices country-style bread or Pullman loaf
  • 1 Tbs. unsalted butter, softened, plus extra for the bread
  • 2 Tbs. oil or butter to pan-fry the bread
  • 4 eggs
  • Coarse Kosher salt and freshly ground black pepper
  • Ketchup, salsa, Sriracha, or hot sauce
  • Flaky salt

Preparation

  • Preheat the oven to the temperature suggested on the package of Tater Tots. In a medium bowl, toss the Tater Tots with the oil (this helps make them extra crispy) and place them on a rimmed baking sheet. Bake according to the package directions.
  • Heat 2 Tbs. oil or butter in a large skillet over medium heat (or 1 Tbs. oil or butter in a medium skillet for toasting in batches). Place the bread in the skillet and set a large heat-safe plate or cake pan on top of the bread. Choose a plate or cake pan that fits inside the skillet. If the plate isn’t heavy, weight it with a few cans to ensure the entire surface of the bread comes in contact with the hot pan and fat for even cooking. Cook until the bread is golden brown, 2 to 3 minutes. Remove the weights and flip the bread over. Sprinkle the toasted side with salt and continue to brown the second side about 1-1/2 to 2 minutes longer.
  • Transfer each piece of toast to a plate. Divide the Tater Tots among the toasts, using a fork to smash them down.
  • Heat the remaining 1 Tbs. butter in the same skillet over medium-high heat. Crack the eggs into the skillet, season with salt and pepper, and cook until the whites are set and the yolks are still runny, 3 to 4 minutes. To serve, set an egg on top of each toast, stripe with ketchup, and sprinkle with a few pinches of flaky salt.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Paris, France (504)

Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks