Big Breakfast Box With Tots Recipe

Whisk eggs

Crack the 6 large eggs into a medium bowl. Add 3 tablespoons whole milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk until the mixture is uniform and slightly frothy.

Cook eggs

Heat 1 tablespoon unsalted butter in a nonstick skillet over medium-low heat until melted and foamy. Pour the egg mixture into the pan. Let sit undisturbed for 10–15 seconds, then gently push cooked edges toward the center with a spatula, tilting pan to let uncooked egg flow underneath. Continue gently stirring and folding for 2–3 minutes until eggs are softly set but still moist. Remove from heat (eggs will finish setting) and keep warm.

Mix and shape

In a bowl, combine 1 lb ground pork, 1 teaspoon maple syrup, 1 teaspoon dried sage, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Mix lightly until combined—don’t overwork. Divide into 6 equal portions and shape into small patties about 2.5–3 inches wide and 1/2 inch thick.

Cook patties

Heat 1 tablespoon neutral oil in a large skillet over medium heat. Add the patties in a single layer (work in batches if needed). Cook 4–5 minutes per side, or until a deep golden-brown crust forms and internal temperature reaches 160°F (71°C). Transfer to a plate lined with paper towels and keep warm in a low oven (about 200°F/95°C) while you finish other components.

Prepare potatoes

Peel and coarsely grate enough russet potato to yield about 2 cups packed grated potato. Immediately transfer grated potato to a bowl of cold water and swish to remove excess starch, then drain. Wrap the grated potato in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much moisture as possible—this helps the tots crisp.

Season and form tots

Place the dried grated potato in a bowl and add 2 tablespoons all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Mix until evenly combined. Scoop about 1.5 tablespoon portions and shape into small cylinder tots (about 1-inch long). Place shaped tots on a parchment-lined tray.

Fry tots

Pour about 2 cups vegetable oil into a heavy skillet or pot to reach roughly 1/2–1 inch depth and heat to 350°F (175°C). Fry tots in batches, careful not to overcrowd, turning occasionally, until golden-brown and crisp, 3–4 minutes per batch. Use a slotted spoon to transfer tots to paper towels to drain. Season lightly with additional kosher salt while hot.

Alternative oven method

If you prefer baking, preheat oven to 425°F (220°C). Place tots on a parchment-lined baking sheet, lightly spray with oil, and bake 20–25 minutes, turning once, until crisp and golden.

Toast bread

Toast 4 slices of sandwich bread in a toaster or under a broiler until golden. Spread each slice with about 1/2 tablespoon unsalted butter while warm.

Assemble cheese

If you want a melted cheese slice on toast, place 1 slice of cheddar on two of the buttered toasts and briefly broil or microwave (10–15 seconds) until melted.

Serving ketchup

Spoon 1/2 cup ketchup into a small ramekin for dipping the tots.

Divide the scrambled eggs, sausage patties (3 patties per person if serving two), and tater tots evenly into two meal boxes or plates. Add two buttered toast slices and one cheese-topped toast slice per person (or one each), plus a ramekin of ketchup. Serve immediately while hot.