Tater-tot Surprise

Ok, not so much a surprise, but my husband found this gem of a recipe on Voodoo And Sauce.  It wasn't really a recipe, though, so I'm outlining here what we put together and how we modified the recipe.  Folks may turn their noses up at the tots, but I love me some nice crispy browned hash browns, and I have a heck of a time making them well.  But extra crispy tater tots in the oven? Perfection every time!

3/4 bag extra crispy tater tots
1/2 pound shitake mushrooms (stems removed)
4 shallots
2 cloves garlic, pressed
a few slices of canadian bacon chopped up
a handful of spinach

4 eggs + 2 whites

Need: cast iron skillet or other oven safe pan for the least effort

1.  Brown up those tots nice and crispy!
2.  Saute the shallots, garlic & canadian bacon .  Add the spinach and mushrooms when almost finished, and then spread all veggies evenly in the pan.
3. Top the veggies with the tots

4.  Beat the eggs with a tablespoon of water and pour evenly over the top (the little bit of water helps the fluffiness)

We tried to do the fancy flip, where you flip the whole thing out of the pan onto a plate and cut like a pie since the tots would make a nice bottom "crust", but as much as we wiggled that pan, it was staying in.  So we just cut it in the pan, tater side up, and served it with a little sour cream a some cut chives. Mmmm. I don't normally go ga-ga over breakfast, but I DO love potatoes, so this totally hit the spot!