Smoked Breakfast Casserole with Sausage, Cheddar, and Ciabatta
Menu
Pulled pork (we love this recipe, this recipe, and this sugar-free recipe)
Frozen tater tots, about 1 1/2 pounds
Head Country Bar-B-Q sauce, Sweet & Sticky
For pickled radish:
One bunch of radishes
3/4 c. water
3/4 cup apple-cider vinegar
1 1/2 tsp. salt
1 Tbsp. maple syrup
1/2 tsp. Head Country High Plains Heat Championship Seasoning
For chipotle-lime crema:
1 7oz can chipotle chiles in adobo sauce
Juice of one lime
1/2 c. sour cream
1/2 tsp. Head Country High Plains Heat Championship Seasoning
No cooking needed
15 mins prep (no cooking)
Make the pickled radish:
Slice off the tops and tails of radishes, then thinly slice. Place the slices into a glass canning jar. Add Head Country Championship Seasoning in High Plains Heat. Set aside. In a small saucepan, combine vinegar, water, maple syrup and salt. Bring this mixture to a boil, stirring occasionally, then pour over the radishes. Allow the mixture to cool before using in this recipe or putting in the refrigerator. The radishes will keep for about a week.
Make the chipotle-lime crema:
Place the chipotles, sour cream, a bit of the adobo sauce, and lime juice in the bowl of a food processor. Blend until smooth.
Prepare tots according to package instructions, following the steps for oven baking.
Assemble the totchos:
Top tots with pulled pork. Add Head Country Sweet & Sticky BBQ sauce, the chipotle-lime crema, tomatoes, red onion, pickled radish, and cilantro. Finish with a squeeze of lime juice. Serve family-style with extra toppings, forks, and plenty of napkins.
MAKE TOTCHOS IN THE AIR FRYER:
Follow instructions for pickled radish and crema. Prepare frozen tater tots in air fryer according to package directions; top with meat to warm through, if desired. Remove tots to serving dishes and top with crema, radish, tomatoes, red onion, and cilantro, finishing with a squeeze of lime juice. Enjoy!
