TATER TOT SLICE
Who doesn’t like mini hash browns?! Layer them up with bacon, eggs, cheese and pesto, then bake in the oven to create this delicious tater tot slice.
For a more child friendly version of this meal, you can omit the pesto. Some fresh herbs would make a nice addition instead – try parsley and a little thyme.
Interested in more easy meals using tater tots? Try this potato top pie recipe.
TATER TOT SLICE
Who doesn’t like mini hash browns?! Layer them up with bacon, eggs, cheese and pesto, then bake in the oven to create this delicious tater tot slice.
Ingredients
TATER TOT SLICE
- 250 g bacon (8.8oz)
- 2 cloves garlic
- 1/2 tsp olive oil
- 6 eggs
- 1/2 cup lite sour cream (125ml)
- 1/2 cup milk (125ml)
- 1/4 cup basil pesto, divided (60g)
- 1 tsp chicken stock powder
- 600 g tater tots/potato gems/mini hash browns (1lb 5oz)
- 1 capsicum (any colour)
- 1 cup grated cheddar or Colby cheese (100g)
TO SERVE
- 250 g asparagus (8.8oz)
- 125 g green beans (4.4oz)
- 1 tsp olive oil
- 1 Tbsp basil pesto
- 2 Tbsp aioli (optional)
Instructions
Preheat oven to 200ºC (390ºF) fan bake. Line a large baking dish (approximately 25cm / 10in square) with baking paper.
MAKE TATER TOT SLICE
Dice bacon into small pieces. Crush garlic. Heat oil in a medium frying pan on medium-high. Add bacon and garlic and cook until bacon is golden and crisp (about 5 minutes). Remove from heat.
In a large jug, whisk together eggs, sour cream, milk, pesto and stock powder. Season with salt and pepper.
Arrange two thirds (400g / 14oz) of the tater tots in a single layer in the prepared dish. Dice capsicum into small pieces and sprinkle over the top. Add the bacon, garlic and half the cheese.
Pour egg mixture over the top. Dollop small spoonfuls of remaining pesto on top, then add remaining tater tots and cheese. Bake for 35-40 minutes, until egg mixture is set, tater tots are cooked and slice is golden.
PREP SERVING INGREDIENTS
When slice has 10 minutes left to cook, trim ends off asparagus and beans. Heat oil in a large frying pan on medium-high. Add asparagus and beans and stir fry until just tender (3-4 minutes). Stir in pesto and reduce heat to very low to keep warm.
ASSEMBLE AND SERVE
Remove slice from oven and let sit for 5 minutes. Cut into large pieces and serve with asparagus and beans on the side. Also nice with a dollop of aioli!
Recipe Notes
WINE MATCH: A glass of Rosé.
GLUTEN-FREE OPTION: Make sure bacon and pesto are gluten-free. Choose gluten-free stock powder, tater tots and aioli (if using).
INGREDIENT SWAPS / NOTES: For a more child friendly meal, feel free to omit the pesto. Try adding some chopped fresh herbs instead. If you can’t find tater tots, use large hash browns broken up into smaller pieces.
STORING AND REHEATING: Store individual portions of slice and greens in containers in the fridge. Reheat in the microwave. Slice can also be reheated in the oven.
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2 Comments
Just made this for the family it is so easy and so tasty, would also make a great cooked breakfast!
Thanks Lauren, and great idea re the cooked breakfast! 😊