Breakfast Bowls made with RITZ Crackers
Tater tots made with RITZ Crackers anchor this flavor-forward recipe that brings the best of the all-day breakfast and global flavor trends to the table.
Ingredients
Potato Tots
- 15 oz. russet potatoes, peeled, boiled, and finely mashed
- 3½ oz. finely crushed RITZ Crackers
- 1 tsp. garlic powder
- 1 tsp. onion powder
- ¼ tsp. salt
- 4 cups finely crushed RITZ Crackers
- 1 whole egg
- 1 Tbsp. milk
- 4 cups coarsely crushed RITZ Crackers
Breakfast Bowls
- 11 oz. chicken chorizo sausages, sliced 1/4-inch thick
- 11 oz. avocados, chopped
- 10 oz. ranchero sauce, warmed
- 1 oz. crumbled cojita cheese
- 4 eggs, cooked sunny-side up
- 1 tsp. chopped fresh cilantro
- 1 lime, cut into 8 wedges
- ¼ tsp. ground black pepper
Nutrition per serving
Gently mix potatoes, 3.5 oz. cracker crumbs and seasonings until evenly combined. Shape mixture into 3/4-oz. balls.
Roll each ball in fine cracker crumbs, dip in combined egg and milk, then coat with coarse cracker crumbs. Place on parchment paper-lined sheet pan. Cover with plastic wrap and refrigerate until ready to use.
When ready to assemble, cook Potato Tots in 375°F deep fryer 5 to 10 min. or until golden brown. Pan-fry sausage in skillet on medium heat until golden brown.
Place 8 fried Potato Tots in bottom of an individual casserole bowl. Top with 2-3/4 oz. sausage, 2-3/4 oz. avocados, 2-1/2 oz. ranchero sauce, 1/4 oz. cheese, 1 cooked egg and 1/4 tsp. cilantro. Serve immediately with 2 lime wedges.