Recipe by Chef Buggsy
This is a simple tasty dish my mom and I threw together in order to use up the tater-tot crowns left-over from dinner the night before.
Top Review by TheGrumpyChef
Very tasty breakfast idea. I had never put water in my eggs before, and they turned out so light and fluffy. What a great tip! We wrapped our hash up in a tortilla and added diced tomato, onion, and salsa. Thanks for sharing your recipe. Made for Spring PAC 2009
- 473.18 ml tater tots (I used precooked crowns)
- 4 green onions, white and tops chopped
- 29.58 ml butter, divided
- 4.92 ml garlic powder
- 6 eggs
- 29.58 ml water
- 236.59 ml grated colby cheese
- salt and pepper
- top with a dollop sour cream (optional)
- top with salsa (optional)
Directions See How It's Made
- Place 1 Tbs. butter in a medium skillet and melt over med. heat.
- Add chopped green onion and garlic powder to butter and cook until onion is tender. Stir often to keep onion from burning.
- Once onion is softened, add the tater-tot crowns and cook until brown and crispy; turning occasionally. Crowns will start to break apart.
- While tater crowns are browning, add eggs to a large glass mixing bowl.
- Add the 2 Tbs. water to the eggs and scramble with a fork.
- In a large skillet, melt 1 Tbs. butter on medium heat.
- Pour the eggs into the large skillet and allow the bottom to start to set.
- Add salt and pepper to the egg and scramble.
- Cook eggs until they are nice and fluffy and set.
- Place a scoop of the tater-tot crown mixture on a plate and sprinkle with a little cheese, top the mixture with some of the fluffy eggs and another sprinkling of cheese.
- Top with sour cream, salsa or both if you so desire and enjoy!
- Note: When making scrambled eggs, you should never mix them with milk (unless your making French toast). Milk causes the eggs to weep and be less fluffy.