Cook the tater tots according to the package instructions but it’s best if the tater tots are well done and crispy. If using the oven, add the diced onions and peppers.
If you are not using an oven, sauté the onions and peppers in a sauté pan over medium heat for 5 to 7 minutes. You will need two sauté pans or pans for this recipe.
If cooking separately, remove the onions and peppers from the sauté pan, place in a bowl, and set them aside while you finish cooking the rest of the ingredients.
While the tots cook, make the sausage gravy in a large sauté pan or cast iron skillet.
While the sausage gravy simmers to tighten to your desired thickness, beat the 10 eggs well in a medium bowl.
Add 2 tablespoons of butter to the sauté pan over medium-low heat. Once melted, add the eggs and cook.
Using a spatula, slowly moved the egg mixture around as it cooks, about every 20 seconds.
Continue to move the eggs until they are scrambled to your desired doneness. Remove from heat.
Season the eggs with salt and black pepper.
To serve, start with a serving of tater tots, onions, and green peppers in a large bowl or plate, or if you cooked them separately, add some of the sautéed onions and green peppers to the tater tots. Top with a large ladle of the sausage gravy, then add the scrambled eggs. To finish, add shredded cheese, freshly ground black pepper, and other items like hot sauce, salsa, etc. if you prefer.
In a 9 x 13 baking dish or an enameled cast iron casserole dish mix the hashbrowns, sausage, rotel, green pepper, onion, spices, and 1 1/2 cups of the shredded cheese.
In a large bowl, beat the eggs and the milk.
Pour the eggs over the casserole mix and ensure that you pour over top of the entire dish.
Top with the remaining 1/2 cup cheese.
Bake uncovered in the oven between 40 and 50 minutes, pending your oven.
Remove the casserole and let cool for 5 to 10 minutes before serving.
Store the leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat in the microwave.
8oz Cotija cheese (Fresh feta if you cannot find cotija)
1 1/2 Tsp Cumin
1/2 Tsp Chili powder
1/2 Tsp Ground black pepper
1/2 Tsp Paprika
1/2 Tsp Cayenne
1/4 Tsp Garlic powder
Directions
In a medium pot, place the diced potatoes and cover with water, one inch above the potatoes. Add a teaspoon of salt and bring to a boil over medium-high heat.
Boil for 5 to 7 minutes. Check the potatoes at 5 minutes by poking them with a fork. When tender and not breaking down, remove from heat and drain in a colander.
Once drained, lay the potatoes out on a baking pan lined with paper towels and let them cool for 10 to 15 minutes. Then place in the refrigerator for at least one hour to chill through.
In a small pot, place the diced jalapeños and corn and cover with water. Bring to a boil and boil for 2 minutes. Remove from heat and strain. Place the mix in a small bowl and cool before placing it in the refrigerator for at least one hour to chill through.
While the potatoes and corn chill, combine the mayo, sour cream, and lime juice in a small bowl and mix well.
After the potatoes and corn mix have been chilled, combine the potatoes, corn mix, diced eggs, onions, and lime mayo mix in a large bowl and mix well. Add the seasoning and the cilantro and mix well again.
Refrigerate the potato salad for at least one hour to set and to incorporate the flavors throughout.
Drain the liquid from the can of rotel. In a large pan, warm 1 Tbs of olive oil over medium-high heat. Add the rotel, onions, green bell pepper, jalapenos, a pinch of salt, and ground black pepper to the pan. Sauté for 2 to 3 minutes.
Break the tostada shells into one inch pieces.
Add the hot dogs, broken tostada pieces, the seasonings, and continue to sauté for another 3 to 5 minutes.
While you are sautéing, crack the eggs in a bowl and whisk them together.
Reduce the heat of the pan to low and add the eggs. Slowly stir the eggs around to combine everything.
Add the pepper jack cheese and continue to stir the eggs periodically to avoid any burning or over cooking the eggs.
When the eggs are done to your liking, whether you like them a little runny (3 minutes) or well done (over 6 minutes), remove from the heat.
Serve on a plate, in a burrito, as a taco, however you want, and top with your favorites. I like the Taco Bell Fire Sauce myself, with a dash of sour cream and cilantro.
