Potato Tots Recipe | olivemagazine

Potato tots with a fried egg and avocado chunks

3 large floury potatoes
for deep frying oil
4 eggs
to serve

SPICED AVOCADO

1 ripe avocado
peeled, stone removed and cut into 1cm cubes
chopped to make 1 tbsp coriander
½ lime
zested and juiced
½ red chilli
finely chopped

HOT SAUCE

1 large onion
finely chopped
2 cloves garlic
finely chopped
olive oil
8 tbsp chilli sauce
80g tomato purée
(or vegetarian option) 1 tbsp Worcestershire sauce
4 tbsp red wine vinegar
4 tbsp maple syrup
1½ tbsp Tabasco sauce
1 tbsp dried oregano
½ tbsp chilli flakes
1 tsp chipotle paste

Method

step 1
Bring 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 2
To 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 3
To 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 4
Heat 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 5
Put the eggs, the potato tots, a good spoonful of avocado on a plate and add a few splashes of hot sauce.

Janine Ratcliffe Portrait

Janine RatcliffeFood director