Pimped potato tots with cheesy eggs by Chef Scott Bridger

INSTRUCTIONS

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Summer Eats with Scott Bridger: Pimped potato tots with cheesy eggs

Impress your guests at brunch with this indulgent take on the simple potato tot.

1. Peel potatoes and keep them whole, place in a medium pot covered with cold water and bring to a boil.
2. Parboil potatoes until just tender, drain them and let them cool slightly. Grate potatoes, making sure you keep some texture
3. Place potatoes in a large bowl and use a light hand to mix with cornflour, vegetable oil, salt, pepper, garlic powder and Korean chilli if using
4. Form thumb-size balls of the potato mixture and set aside – these can be prepared to this stage the day prior or frozen for ease of cooking at the required time
5. Heat oven to 160c degrees
6. Meanwhile, add canola oil to to a heavy-bottomed pan and put over medium heat
7. When oil is hot, add balls of the potato mixture and fry until golden, about 15 seconds per side.
8. Drain on paper towels and let tots cool.
9.  Place in a single layer on a baking sheet, transfer to the oven and bake until crisp, about 10 to 20 minutes, turning once.

Cheesy Eggs

1. Whisk the eggs until well combined
2. Heat a pan and add 50gm of the butter.  When just melted add the eggs on low and stir slowly until eggs are just set and then fold in the mozzarella
3. Place the cheesy eggs onto a plate and top with the burrata ball, fresh rocket that’s been dressed with lemon juice.
4. Garnish with the tater tots all around