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Michael Symon Tater Tots with Fried Eggs and Cheese Sauce

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These tots are everything you want in the morning: cheesy & delicious!

Michael Symon Tater Tots with Fried Eggs and Cheese Sauce

2 pounds russet potatoes (medium-sized, peeled)
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon flour
1/4 cup parsley (finely chopped)
kosher salt and freshly ground black pepper (to taste)
canola oil (for frying)
2 tablespoons unsalted butter
2 tablespoons flour
2 1/2 cups whole milk
1/2 teaspoon nutmeg (freshly grated)
1 1/2 cups gruyere (shredded)
2 tablespoons olive oil
4 large eggs

For the Tater Tots: to a large pot add the potatoes, cover with salted water and bring to a boil. Cook for 7-8 minutes until partially tender, then drain and allow to cool.
When cooled, shred the potatoes into a large bowl, about 5 cups. Add garlic powder, onion powder, flour and parsley. Season with Kosher salt and freshly ground black pepper. Use a tablespoon measure, scoop spoonful’s of potato and shape into ‘tater tots,’ about 40-45 tater tots total. Freeze the tots until ready to use, at least 1 hour.
When frozen, heat a pot of oil to 350ºF. Drop the tots into the oil in batches and fry until golden brown and crunchy, about 2-3 minutes. Remove to a sheet tray lined with paper towels and season with Kosher salt. Repeat.
For the Cheese Sauce: to a medium saucepan over medium head add butter and allow to melt. Add flour and whisk to combine. While whisking, slowly add milk until smooth. Reduce the heat and simmer for 10 minutes until thickened. Add cheese and stir to melt and combine. Season with Kosher salt and freshly ground black pepper and keep warm to serve with the tots.
For the Fried Eggs: in a large sauté pan, add olive oil and heat over medium-high heat. Crack the eggs in individual bowls and place in the sauté pan. Cook until the whites are set but the yolks are still runny, about 2-3 minutes. Season with Kosher salt and freshly ground black pepper.
To serve, put the tater tots on a platter and drizzle with cheese sauce. Top with fried eggs and serve remaining cheese sauce on the side.
Tip: make the cheese sauce ahead of time! Warm before serving over low heat. Add more milk if necessary.

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