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
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.
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.
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
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.
Prepare the Hollandaise Base
In a heatproof bowl, whisk together the egg yolks and lemon juice until thickened and pale.
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.
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.