A few weeks ago, I was reading the Sunday newspaper and noticed a recipe featuring a “potato tot waffle” topped with lox. I thought, “Why not make a tater tot waffle and top it with pulled pork? How bad could that be?”
To make the waffles, start with a 32-ounce bag of frozen tater tots. Arrange the frozen tots on the surface of a cold waffle iron and count how many are needed for each full-sized waffle you want to make. (It takes 46 tater tots to cover the surface of my waffle iron.) Most waffle irons make one big waffle that can be separated into four sections, so a big waffle makes four individual servings.
Set the counted tots aside and let thaw at room temperature.
When the tots are thawed and you’re ready to make the waffles, preheat the waffle iron to 350°F. Spray both grids with non-stick cooking spray and carefully arrange the thawed tots on the hot surface. Sprinkle with salt and paper, close the lid and cook for 5 minutes. Open the lid and check for doneness. Close the lid, pressing down firmly to solidify the tots, and cook for another 3-5 minutes or until crispy.
Carefully remove the waffle using a thin spatula and transfer to a rimmed baking sheet pan in a warm oven if you’re making additional waffles. If the full-size waffle wants to fall apart as you remove it (mine did), cut it into portions while still in the waffle iron and spatula-out the smaller pieces individually.
Top each waffle portion with pulled pork, barbecue sauce, and any other fixins you like. Serve immediately.
