Crispy Bacon Cheddar Tater Tot Waffles with Fried Egg Step-by-step instructions

Before you start

Before starting, thaw the tater tots at room temperature for about 15 minutes, or overnight in the refrigerator. Cook the bacon until crispy, then crumble it.

Shred the cheddar cheese if not already shredded. Chop the green onions and measure the garlic powder. Preheat the waffle iron to medium-high heat so it is hot when the mixture is ready.

Instructions

Pack and Cook the Waffle

1. 1Preheat and Prep the Waffle Iron
   Preheat the waffle iron to medium-high heat. Lightly grease the top and bottom grids with cooking spray or a little oil. In a mixing bowl, combine the thawed tater tots, shredded cheddar, crumbled bacon, half of the chopped green onions, and garlic powder. Stir gently to distribute the mix-ins evenly.
   Look for The waffle iron should be hot enough that a drop of water sizzles on the surface.
   Tip Make sure the tater tots are fully thawed so they pack together without gaps.
2. 2Pack the Tater Tot Mixture
   Scoop the tater tot mixture onto the center of the hot waffle iron. Use a spatula or your fingers to press the tots into an even, dense layer that completely covers the grid. Close the lid and press down firmly to compact the tots.
   Look for The tots should form a solid layer with no empty gaps.
   Tip Overfilling can cause the waffle to stick, so keep the layer about 1/2 inch thick.
3. 3Cook the Waffle
   Cook the waffle for 8 minutes, or until it is deeply golden and crispy. Do not open the lid during cooking. When done, carefully lift the waffle out with a spatula and place it on a plate.
   Look for The waffle should release easily from the iron and have a browned, crunchy surface.
   Tip If the waffle sticks, cook it a minute longer before trying to remove it.

The waffle should be deeply golden and crisp, with melted cheese and bacon visible on the surface.

The edges should be browned and slightly caramelized. The waffle should release easily from the iron and hold its shape when lifted with a spatula.

Fry the Egg

4. 4Fry the Egg
   While the waffle cooks, heat a small nonstick skillet over medium heat. Add a little butter or oil. Crack the egg into the skillet and fry until the whites are set and the yolk is still soft and glossy, about 3 minutes. Season with a pinch of salt and pepper if desired.
   Look for The egg white should be fully set, with no translucent areas.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip For a firmer yolk, cook the egg 1 to 2 minutes longer.

The egg white should be fully set and opaque, with no runny areas. The yolk should be glossy and soft, but not raw. The edges of the egg may be lacy and crisp if you like.

Assemble and Serve

5. 5Top and Serve
   Place the fried egg on top of the tater tot waffle. Drizzle with sriracha and sprinkle with the remaining chopped green onions. Serve immediately while the waffle is hot and crunchy.
   Look for The yolk should break easily when pressed with a fork.
   Tip For a dramatic presentation, cut the waffle in half before topping.

The waffle should be topped with the fried egg, sriracha, and green onions. When you cut into the waffle, the yolk should break and flow over the crispy surface. Serve immediately to enjoy the contrast of textures.

Common mistakes

One common mistake is overfilling the waffle iron, which causes the mixture to spill out and make a mess. Use about 400 grams of tots, which is about 3 cups, and press them down firmly.

Another mistake is opening the waffle iron too early, which can tear the waffle. Be patient and let it cook for the full 8 minutes. Finally, do not skip greasing the iron—even nonstick surfaces can stick with potatoes.

How to tell it’s done

The waffle is done when it is deeply golden brown and crispy on both sides, and the cheese is melted and bubbly. The internal temperature of the waffle should reach at least 165°F (74°C) if you want to be precise, but visual cues are reliable.

The egg should be cooked until the whites are set and the yolk is still soft and glossy, reaching 160°F (71°C) if you prefer it fully set. For a soft yolk, cook just until the white is firm.

• Egg dishes: 160°F (71°C) in the thickest part