Depending on the waffle maker that is being used for this recipe will indicate how many batches of waffles you’ll need to make. A general rule of thumb is that each waffle is about 8 ounces of tots, so if you’re working with a 4-piece Belgian Waffle Maker you can make all 4 waffles in one fell swoop. If you’re working with a 2-piece All Clad, you’ll likely need to make 2 batches. Keep in mind, the beet-cured salmon that is used to top these waffles requires a 2-day cure, so make sure you’ve get that ready in the fridge! Want to make homemade tots? Click here for the recipe.
This recipe is inspired by our stay at The Whitley Hotel in Atlanta, Georgia. It was one of the three beautiful hotels we had the opportunity to stay in while we experienced the food scene in the ATL. To learn more about our Southern Tour with The Luxury Collection, click here!
- 4 cups homemade tots (see below) or store bought
- Cooking spray
- 4 eggs
- 12 ounces Beet Cured Salmon
- 2 ripe avocados, sliced
- Fresh chives, for garnish
- Flaky salt, to taste
- Freshly ground black pepper, to taste
Preheat oven to 200°F and line a rimmed baking sheet with a cooling rack.
Preheat a waffle iron to medium-high heat. Coat the top and bottom of the waffle iron with spray.
Working in batches, spread tater tots in an even layer into the waffle iron; season with salt and pepper, to taste. Close, pressing down firmly to flatten, and cook until golden brown and crisp, about 7-8 minutes. Repeat with remaining tater tots, adding more nonstick spray as needed. Once cooked, transfer to cooling rack-lined rimmed baking sheet and keep warm in preheated oven.
Add water to a medium saucepan and bring to a boil. Add 4 eggs, ensuring that they’re all completely submerged and cook for 7 minutes. Remove with a slotted spoon and transfer to an ice bath. After a minute, gently peel away shells.
To serve, top one waffle with 3 oz. salmon, ½ an avocado, 1 soft-boiled egg, fresh chives, flaky salt, and freshly ground black pepper. Repeat with remaining waffles and serve immediately.
For the homemade tots:
- 2 pounds russet potatoes, peeled
- 1 tablespoon all purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Kosher salt
- Freshly ground black pepper
Place potatoes in a large saucepan and cover with cold, heavily salted water by at least 1 inch. Bring to a boil and cook until parboiled, about 6-7 minutes; drain and let cool.
Finely shred potatoes using a box grater or food processor attachment. Using a clean dish towel, drain potatoes completely, removing as much water as possible.
Transfer potatoes to a large bowl. Stir in flour, garlic powder, paprika; season with salt and pepper, to taste. The mixture should be workable but dry. Using your hands, form potatoes into 1-inch cylindrical tots using about 2 tablespoons of shredded potato mixture.
Heat vegetable oil in a heavy bottomed pot over medium heat. Add tots to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 3-4 minutes. Remove with a spider and transfer to a paper towel-lined plate. Let cool before using to make tot waffle (see below).