SMASHED TOT AND EGG TOAST
Adapted from “Toast: The Cookbook” by Raquel Pelzel
Makes 4 servings
Pelzel writes in her cookbook: “Crispy baked Tater Tots (little potato croquettes) are a love marriage between french fries and hash browns. They’re deeply satisfying smashed on buttery toast and topped with a fried egg. I’m a ketchup lover, so I zigzag it over the top like a Pollock painting. You can also try Sriracha, salsa or hot sauce. This is the toast I crave after an epic night out, when I wake up hungry and in need of sustenance. Try it — you’ll see.”
8 ounces frozen potato tots (potato croquettes)
1 tablespoon grapeseed oil
4 (¾-inch-thick) slices country-style bread or Pullman loaf
1 tablespoon unsalted butter, softened, plus extra for the bread
kosher (coarse) salt and freshly ground black pepper
ketchup, salsa, Sriracha or hot sauce
flaky sea salt
To bake the potato tots: Heat oven to the temperature suggested on the package. In a medium bowl, toss the tots with the oil (this helps make them extra crispy) and place them on a rimmed baking sheet. Bake according to the package directions.
To make the toast: Heat 2 tablespoons oil or butter in a large skillet (frying pan) — or 1 tablespoon oil or butter in a medium skillet if toasting in batches — over medium heat. Place the bread in the skillet and set a large heat-safe plate or cake pan on top of the bread. Cook until the bread is golden brown, 2 to 3 minutes. Remove the plate and flip the bread over. Sprinkle the toasted side with salt, then continue to brown the second side, about 1½ to 2 minutes longer. Transfer each piece of toast to a plate. Divide the tots among the toasts, using a fork to smash them down.
Heat the remaining 1 tablespoon butter in the same skillet over medium-high heat. Crack the eggs into the skillet, season with salt and pepper, and cook until the whites are set and the yolks are still runny, 3 to 4 minutes. To serve, set an egg on top of each toast, stripe with ketchup and sprinkle with a few pinches of flaky salt.