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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.

This recipe is excerpted from Toast: The Cookbook. Read the review.


  • 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


  • 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.


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