Loaded Breakfast Tots Recipe
Bacon, cheddar & chive stuffed hashbrown bits, served with a warm poblano hollandaise.
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Ingredients
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For the Loaded Breakfast Tots
For the Poblano Hollandaise
Method
For the Loaded Breakfast Tots
- 1
- 2
Mix Ingredients
In a large bowl, combine the frozen hashbrowns, chopped bacon, shredded sharp cheddar cheese, chopped chives, olive oil, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
- 3
Shape the Tots
Using your hands, form the mixture into small tots or balls, about the size of a golf ball.
- 4
Cook the Tots
In a large skillet, heat a bit more olive oil over medium heat. Add the tots in batches, making sure not to overcrowd the pan. Cook for about 5-7 minutes on each side, or until golden brown and crispy. Remove from the skillet and place them on paper towels to drain excess oil.
For the Poblano Hollandaise
- 5
Roast the Poblano
Preheat your oven to 400°F (200°C). Place the poblano pepper on a baking sheet and roast for about 15-20 minutes until the skin is blistered and charred. Once done, remove from the oven and cover with foil to steam for about 10 minutes. Peel off the skin, remove the seeds, and chop finely.
- 6
Prepare the Hollandaise
In a double boiler or heatproof bowl, whisk together the egg yolks and lemon juice until frothy. Place over simmering water and continue whisking until the mixture thickens slightly.
- 7
Add Butter
Slowly drizzle in melted butter while whisking continuously until the sauce is thick and creamy. Stir in the chopped poblano and a pinch of salt.
