PHOTO TERRY BRENNAN, FOOD STYLING LARA MIKLASEVICS
Give brunch a twist or serve breakfast for dinner tonight and try these super easy yet super tasty alternatives to the usual hashbrowns or potato side. Tater Tots are always fun, but using them to make crispy Tater Tot Waffles is even better with this recipe by Twin Cities chef and cookbook author Robin Asbell, which she created for Real Food. You can use your waffle iron to turn tots into golden brown rounds, and all the indentations and crevices of a waffle add crunch. Top with savory cheese or you could go sweet and savory with a drizzle of maple syrup.
Tater Tot Waffles
Makes 4 Servings
1 (28-ounce) package mini Tater Tots, thawed
½ cup shredded Parmesan or cheddar (optional)
Oil, for waffle iron
- Thaw the Tater Tots overnight in the refrigerator or 2 hours at room temperature. Have a plate ready for the finished waffles, and if desired, preheat the oven to 200°F to hold the finished waffles.
- Set the waffle iron on darkest setting—if yours has settings.
- Turn on the waffle iron and brush the bottom plate with oil. Quickly arrange about 2½ cups of the tots very close to each other on the plate. Brush the top plate and close the waffle iron, leaning on it to really compress and flatten the Tater Tots.
- Cook for about 5 minutes, until golden brown and crisp. If using cheese, sprinkle the top of the waffle with 2 tablespoons of cheese and close the iron, cook for about 1 minute until melted and golden, and the iron releases when opened. Serve immediately.
Nutrition (per serving): Calories: 400, Fat: 25g (Sat: 6g), Cholesterol: 15mg, Sodium: 1070mg, Carb: 32g, Fiber: 2g, Sugar: 1g, Protein: 8g
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