Lulu’s Allston has this so decadent White Trash Hash that is tots, topped with braised short ribs, hollandaise, with poached eggs. It came in a close 2nd place at a brunch battle event and I totally thought it should have won. I recreated at home during my mini stay-cation. A day home alone calls for brunch, with a 2nd cup of coffee. The pups watched me take my plate out and must have been thinking: ‘what, the heck is going on?’ or ‘can I have some?’. I made a cheesy sauce since it is easy to make a small amount.
Sooo good! Using the toaster oven made it surprisingly quick. My eggs weren’t 100% perfect but a bit runny. They’re the most testy part of putting this together. Mr. J is suuuper skilled at pealing soft boiled eggs. I am not. I use a metal insert for poaching eggs- which takes a bit of practice. I’m getting there.
Bfast Tot Hash (for 2)
2 cups tator tots
1 cup milk
2 tablespoons cream cheese
1 cup cheddar cheese
1 teaspoon butter
Bake the tots until very crispy. (I popped mine in the toaster oven on broil so they only took 15 minutes.)
In a small sauce pan over medium low heat, mix together the milk and cream cheese until melted and whisks smoothly – about 5 minutes. Then whisk in the cheese and butter.
While the cheese sauce cooks, poach or soft boil the eggs. (poach in water = ~3 minutes; poach in insert= ~4 minutes; soft boil= ~5 minutes)
Lay the tots on plates, then drizzle cheese sauce, top with the egg, another drizzle of cheese sauce, and salt & pepper.
Poke that yolk and enjoy!