Photo by Farideh Sadeghin
Servings: 3
Prep time: 45 minutes
Total time: 45 minutesIngredients
1 (32-ounce|900-gram) bag frozen tater tots
3 poblano peppers
1 tablespoon duck fat
1 yellow onion, diced
1 pound|450 grams smoked brisket, roughly chopped
⅔ cup|150 ml tomatillo sauce
1 can of Sevruga sturgeon caviar (ours was Russian)
large eggs (1 per serving)
hot sauce of choice (we used Crystal)Directions
Prep time: 45 minutes
Total time: 45 minutesIngredients
1 (32-ounce|900-gram) bag frozen tater tots
3 poblano peppers
1 tablespoon duck fat
1 yellow onion, diced
1 pound|450 grams smoked brisket, roughly chopped
⅔ cup|150 ml tomatillo sauce
1 can of Sevruga sturgeon caviar (ours was Russian)
large eggs (1 per serving)
hot sauce of choice (we used Crystal)
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- Heat the oven and bake tater tots per directions listed on the bag until perfectly crispy. Remove from oven and set aside.
- On an open flame, char the poblano peppers. Put into a paper bag to steam. (The skins will peel right off.) Peel peppers, put into bowl, and chop into small pieces. Set aside to cool. (Be careful. Fire is hot!)
- Heat the duck fat in a large cast-iron skillet over medium. Add the chopped onions and cook until slightly soft, about 4 minutes. Stir in the poblanos and brisket and cook until heated through, about 5 minutes longer. Stir in the tomatillo salsa and toss to coat, then stir in the tater tots. Season with salt and keep warm.
- Meanwhile, in a separate pan, fry the eggs. When hash is well-mixed and crisp, place fried eggs on top. Add dollops of caviar on top of each egg. Garnish with hot sauce of your choice. Serve it up and enjoy!