These Gravy-Smothered Totchos Are Gonna Be Your New Jam
Sometimes, leftovers inspire the best ideas. Extras from a big batch of gravy made for Gravy Fountain fun times inspired me to experiment, and the results are Sheet Pan Brunch Totchos. (Which are a little like my Memphis BBQ Pulled Pork Totchos.) This easy-to-assemble dish needs to be the centerpiece of your next weekend feast, a fun twist on the Old School meat-and-potatoes combo. Here's the break down.
I used a bag of Extra Crispy Tater Tots, cooked at 425 degrees, but doubled-down on the cooking time. Set the timer to ding mid-way through cooking and give the sheet pan a shake. When those Tots are deep brown, hit them with 2 cups shredded cheese (cheddar, Monterey Jack blend is best) and bake 10 more minutes.
Resist the urge to overload or risk sad, soggy Totchos. Besides the gravy, which should be poured on just before serving, try these finishing touches:
Dishing it Up
This is best served hot, the gravy still steaming and the eggs just out of the skillet. It could the centerpiece of your brunch table, or, call it an appetizer, hand out forks and invite your friends to dig in. Because sharing is caring. Pass the plates for those who don't care to share.
Wash Totchos Down With...