This recipe was originally shared on October 2, 2012. Photos were recently updated and additional step-by-step images were added.
Totchos: Tater Tot Nachos with Pico and Fried Egg
Snack, appetizer or full meal — totchos can be any of the above. I first tried them in Portland and they made a big impression. Totchos are simply nachos made with tater tots instead of tortilla chips. Top them with melted sharp cheddar, bright pico de gallo and a fried egg for an indulgent comfort-food experience.
About the Pico de Gallo
This simple pico de gallo is an easy, no-fuss topping that pairs perfectly with the crispy tater tots. It adds brightness and a fresh contrast to the richness of the fried egg and melted cheese.
Begin by coring and seeding your tomatoes, then dice them into small pieces.
Preparing the Jalapeño
To dice a jalapeño safely, wear gloves to avoid transferring oils to your eyes. Trim both ends, cut the pepper in half lengthwise, then slide the knife between the inner ribs and the flesh to separate them. Remove and reserve the seeds if you want extra heat.
Slice the jalapeño into thin strips and then dice finely for the pico.
Combine the diced jalapeño (with or without seeds), diced red onion and tomatoes in a bowl. Add fresh lime juice and a pinch of salt, stir, then refrigerate until ready to serve.
Cooking the Tater Tots
You can bake the tater tots according to package directions, or deep-fry them for extra crispiness. If frying, use a thermometer and heat the oil to the temperature recommended on the bag (many brands suggest around 375°F). Fry in batches, stirring gently so the tots don’t stick together.
Use a slotted spoon to transfer the cooked tots to a foil-lined baking sheet topped with paper towels to drain excess oil. Season with salt and pepper while they are still hot.
Frying the Egg with Crispy Edges
To get a fried egg with crisp, lacy edges, melt a small pat of butter in a cast-iron skillet over medium heat. Crack the egg into the skillet and let it cook undisturbed for about 4 minutes for a runny yolk and crisp edges. Cook longer if you prefer the yolk set. Nonstick pans will work, but cast iron gives the best crispiness.
Assembly
On serving plates, layer the hot tater tots and sprinkle grated sharp white cheddar over them. If you like, melt the cheese briefly under a broiler or in the microwave. Spoon pico de gallo and sliced green onions over the cheese, then top each plate with a fried egg. Serve with lime wedges and optional sides like sour cream or guacamole.
Totchos Recipe
Popular in cities like Portland, totchos are typically topped with nacho cheese; here the combination of fresh pico de gallo, sharp cheddar and a fried egg creates a delicious twist.
Ingredients
Pico de Gallo
- 1/2 large red onion, diced small
- 3–4 medium tomatoes, cored, seeded and diced small
- 1 jalapeño pepper, seeded and cored, diced small (reserve seeds if desired)
- Juice of 1 1/2 limes
- Salt to taste
Tater Tots
- 1 pound frozen tater tots
- Vegetable oil for frying (if frying)
- Salt and pepper
Other Toppings
- Sharp white cheddar, grated
- 3 green onions, sliced
- 2 eggs, fried
- Sour cream and/or guacamole, optional
Instructions
- Make the pico: In a medium bowl, combine diced onion, tomatoes and jalapeño. Add lime juice and salt to taste. Cover and refrigerate while preparing the tots and eggs.
- Cook the tater tots: If frying, heat oil to about 375°F and fry according to package directions. Drain on a foil-lined baking sheet with paper towels, then season with salt and pepper. If baking, follow package instructions.
- Fry the eggs: In a cast-iron skillet, melt a small pat of butter. Add two eggs and fry sunny-side up until the edges are crispy, about 4 minutes for runny yolks. Cook longer if you prefer no runniness.
- Assemble: Divide tater tots between plates and top with grated cheddar. Add pico de gallo and sliced green onions, then place a fried egg on top. Serve with lime wedges and optional sour cream or guacamole.
Notes
- Warning: You’ll need a fork for this dish.
- Cast iron helps achieve the crispiest egg edges; nonstick skillets will cook just fine but may not crisp the edges as much.
- If you like extra heat, stir some of the reserved jalapeño seeds into the pico.
