Potato tots or tater tots are small cylinders made from grated potato and deep fried. Serve with a fried egg, spiced avocado and hot sauce for an epic brunch
- Serves: 4 persons
- 3large floury potatoes
- for deep frying oil
- 4eggs, to serve
- 1ripe avocado, peeled, stone removed and cut into 1cm cubes
- chopped to make 1 tbsp coriander
- ½lime, zested and juiced
- ½red chilli, finely chopped
- 1large onion, finely chopped
- 2cloves garlic, finely chopped
- olive oil
- 8tbsp chilli sauce
- 80g tomato purée
- (or vegetarian option) 1 tbsp Worcestershire sauce
- 4tbsp red wine vinegar
- 4tbsp maple syrup
- 5 ½tbsp Tabasco sauce
- 1tbsp dried oregano
- ½tbsp chilli flakes
- 1tsp chipotle paste
Step 1Bring the potatoes (unpeeled) to the boil in salted water. Simmer for 15-20 minutes, until half cooked, so a knife goes in but feels resistance in the centre. Drain, dry and cool. When cool enough to handle, peel and grate into a bowl, season, and mix well. Roll into small cylinders, approximately 3cm long and 2cm wide (use damp hands if the mix gets a bit sticky). Set aside until ready to serve.
Step 2To make the hot sauce, fry the onion and garlic in 1 tbsp oil on a medium heat, until soft. Add all the other ingredients plus 200ml water, reduce the heat to a simmer, and cook for 30 minutes until it has reduced to ketchup-like consistency. Pour the mix through a sieve and leave to cool.
Step 3To make the avocado, mix all the ingredients together, adding more chilli if you want it spicier. If it gets a little mushy that’s fine. Store in the fridge, with clingfilm pressed against the avocado so it doesn’t discolour, until ready to use.
Step 4Heat a deep fat fryer or a pan of oil no more that 1/3 full to 180C, or until a cube of bread browns in 30 seconds. Cook the potato in batches for 3-4 minutes until golden brown and crisp, season with salt. In the meantime, fry 4 eggs to your liking.
Step 5Put the eggs, the potato tots, a good spoonful of avocado on a plate and add a few splashes of hot sauce.