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 the Ingredients
In a large bowl, combine the frozen hash browns, cooked bacon, shredded cheddar cheese, chopped chives, salt, and black pepper. Mix until everything is evenly distributed.
- 3
Form the Tots
Using your hands, form small bite-sized balls from the mixture and set aside on a plate. You should have about 12-15 tots.
- 4
Fry the Tots
In a large skillet, heat the vegetable oil over medium heat. Once hot, carefully add the prepared tots to the skillet. Fry until golden brown and crispy on all sides, about 5-7 minutes. Remove and place on paper towels to drain.
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 20 minutes, or until the skin is blistered and charred. Remove and let cool, then peel off the skin and chop finely.
- 6
Prepare the Hollandaise Base
In a heatproof bowl, whisk together the egg yolks and lemon juice until thickened and pale.
- 7
Emulsify the Sauce
In a small saucepan, melt the unsalted butter until bubbling. Gradually whisk the melted butter into the egg yolk mixture, continuing to whisk until the sauce is thick and creamy.
- 8
Add Poblano and Season
Fold in the chopped roasted poblano, and season with salt and a pinch of cayenne pepper. Keep warm until ready to serve.
