Totchos

• Vegetarian
• Gluten free

• Produce

  • 3 Green onions
  • 1 Jalapeno pepper
  • 1 1/2 Limes
  • 1/2 Red onion, large
  • 1 lb Tater tots, frozen
  • 3 Tomatoes, medium

• Refrigerated

  • 2 Eggs, fried

• Condiments

  • 1 Guacamole

• Baking & Spices

  • 1 Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Vegetable oil

• Dairy

  • 1 Cheddar, sharp white grated
  • 1 Sour cream

Found on thelittlekitchen.net

Description

Ingredients

• 1/2 of a large red onion, diced small
• 3-4 medium tomatoes, cored and seeded, diced small
• 1 jalapeno pepper, seeded & cored, diced small (reserve the seeds)
• 1 1/2 limes, juiced
• salt
• 1 pound frozen tater tots
• vegetable oil for cooking
• salt and pepper
• sharp white cheddar, grated
• 3 green onions, sliced
• 2 eggs, fried
• sour cream (optional)
• guacamole (optional)

Directions

• Pico de Gallo Combine the diced onions, tomatoes, jalapenos (include seeds if you’d like) and lime juice into a medium-sized bowl. Add salt to taste. Refrigerate while preparing the tater tots and eggs. Making the Tater Tots If you’re frying, prepare a baking sheet lined with foil and covered in paper towels. Fry the tater tots according to instructions on the bag. The brand I used instructed to heat the vegetable oil to 375 degrees. Allow the tater tots to slightly cool and the oil to drain on the baking sheet. Top the tater tots with salt and pepper. If you’re baking, follow the instructions on the bag. Fry the Eggs In a cast iron skillet, melt a pat of butter. Add two eggs and fry them sunny side up until crispy, about 4 minutes. Cook them longer if you don’t want the yolk to be runny. (If using a nonstick skillet, you might not be able to get the edges as crispy.) Assembly On two plates, add tater tots and top with cheddar cheese. Optional: melt cheese on top the tater tops in the oven on the baking sheet or in the microwave on microwave-safe plates. Top with pico de gallo and green onions and then the fried eggs. Serve with lime wedges and sour cream or guacamole.