Crispy Tater Tot Waffle Totchos with Chorizo and Egg Tips, FAQ & printable recipe

Tips for success

For extra crispiness, let the waffle cook for an additional minute or two if it's not as golden as you like.

You can also lightly spray the top of the waffle with oil before closing the iron to help it brown evenly. If you're making multiple waffles, keep the cooked ones warm in a low oven (200°F) while you cook the rest.

When cooking the egg, use a nonstick skillet and a little butter or oil to prevent sticking. If you prefer a fully cooked yolk, simply flip the egg and cook for another minute.

The avocado crema can be made ahead and stored in the fridge for up to 2 days—just cover it tightly to prevent browning.

Variations

• Bacon and Cheddar: Swap the chorizo for crispy bacon bits and use sharp cheddar instead of Monterey Jack. Top with a dollop of sour cream and chives for a classic loaded potato flavor.
• Veggie Lover's: Omit the chorizo and add sautéed bell peppers, onions, and mushrooms. Use a dairy-free cheese alternative and avocado crema to keep it vegetarian.
• Southwest Style: Add black beans, corn, and a sprinkle of smoked paprika to the tater tot mixture. Top with salsa verde instead of pico de gallo and a drizzle of chipotle crema.
• Breakfast Sausage: Use cooked breakfast sausage crumbles instead of chorizo. Add a sprinkle of crumbled feta or goat cheese for tang, and finish with a drizzle of maple syrup for a sweet-savory twist.

Storage and make-ahead

Fridge

Store leftover waffle and toppings separately in airtight containers. The waffle keeps for up to 2 days in the refrigerator.

Freezer

The cooked waffle can be frozen for up to 1 month. Wrap tightly in plastic wrap and foil. Reheat in a toaster or oven until crisp.

Reheat

Reheat the waffle in a toaster or a 350°F oven for 5-7 minutes until hot and crispy. Add fresh toppings after reheating.

Leftover waffle totchos can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or a hot skillet to restore crispiness. The toppings are best added fresh, so store the waffle separately and reheat before topping.

You can prepare the tater tot mixture and the avocado crema ahead of time. Keep the tater tots and cheese mixture in the fridge for up to a day.

Cook the chorizo and egg fresh when you're ready to serve. The waffle itself is best made fresh, but you can cook it ahead and reheat it in a toaster.

Serving ideas

Serve the tater tot waffle totchos immediately after assembling to enjoy the crisp texture. This dish is perfect for brunch, a fun dinner, or even a game-day snack. Pair it with a side of fresh fruit or a simple green salad to round out the meal.

For a more substantial meal, you can add a second egg or extra chorizo on top. The avocado crema adds a cooling contrast to the spicy chorizo, and the pico de gallo brings freshness.

This recipe is versatile—you can also swap the chorizo for bacon or sausage, or add a sprinkle of chopped cilantro before serving.

Frequently asked questions

Recipe card

Crispy Tater Tot Waffle Totchos with Chorizo and Egg

Prep 10 minCook 6 minTotal 16 minServes 2

Ingredients

• 350 g thawed seasoned tater tots
• 50 g shredded Monterey Jack cheese
• 80 g crispy Mexican chorizo
• Pico de gallo, for serving
• 1 sunny-side egg, for serving
• Avocado crema, for drizzling, to taste

Instructions

1. Preheat the waffle iron to 205°C (400°F). Grease the grids lightly with nonstick spray or a little oil. In a bowl, toss the thawed tater tots with the shredded Monterey Jack so the cheese is distributed evenly.
2. Arrange the tater tots and cheese mixture tightly edge-to-edge across the waffle iron, covering the entire grid. Press down firmly with a spatula to compact them into an even layer.
3. Close the waffle iron and press firmly. Cook for 6 minutes, or until the tater tots are golden brown and crispy and have fused into a unified waffle shape.
4. While the waffle cooks, heat a skillet over medium-high heat. Add the Mexican chorizo and cook, breaking it up with a spatula, until it is browned and crispy, about 5 minutes.
5. In the same skillet or a separate one, cook the sunny-side egg over medium heat until the whites are set and the yolk is still glossy and slightly soft, about 3 minutes. For a fully cooked yolk, flip and cook 1 minute more.
6. Carefully remove the waffle from the iron and place it on a serving plate. Top with the crispy chorizo, a spoonful of pico de gallo, and the sunny-side egg. Drizzle with avocado crema.

Contains: milk, eggs

Food safety: The sunny-side egg is not cooked through; pasteurized eggs are recommended for pregnant women, young children, older adults, and anyone with a weakened immune system.

Estimated nutrition per serving

Calories

680

Protein

28 g

Carbohydrates

48 g

Fat

42 g

Automatic estimate from the ingredient list, not laboratory-verified.