Follow the package instructions to prepare the Tater Tot Mix.
Once prepared, shape the mixture into tater tot patties and set aside.
Heat a griddle or non-stick skillet over medium-high heat.
Toast the Waffle Flat Bread on the griddle until they are warm and slightly crispy. Set them aside.
Heat a deep fryer or a deep, heavy-bottomed pot with canola oil to 350°F (175°C).
Carefully place the tater tot patties into the hot oil and deep fry for 3-4 minutes or until they are golden brown and crispy.
Remove the tater tot patties from the oil and place them on paper towels to drain excess oil.
Heat the same deep fryer or pot to 375°F (190°C).
Carefully place the bacon into the hot oil and deep fry for 3 minutes or until it's crispy.
Remove the bacon from the oil and place it on paper towels to drain excess oil.
While the bacon is still hot, dust it with Nashville Hot seasoning on both sides.
Sprinkle the Cheddar Cheese on top of the hot bacon slices so it melts slightly.
In a pan, melt the salted butter over medium heat.
Crack the extra-large egg into the pan and cook it sunny side up, seasoning with salt and pepper to taste.
In a small saucepan, combine the bourbon, ketchup, light brown sugar, syrup, mild hot sauce, and apple cider vinegar.
Simmer the mixture over medium heat until it thickens into a glaze consistency.
Place one piece of toasted Waffle Flat Bread on a plate.
Place tater tot patty on the flat bread.
Layer the Hot Bacon with melted cheddar cheese on top of the waffle bread.
Place the sunny side up egg on the bacon.
Drizzle the bourbon glaze over the egg.
Top the sandwich with the second piece of toasted waffle bread.
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Ingredients
Directions
Follow the package instructions to prepare the Tater Tot Mix.
Once prepared, shape the mixture into tater tot patties and set aside.
Heat a griddle or non-stick skillet over medium-high heat.
Toast the Waffle Flat Bread on the griddle until they are warm and slightly crispy. Set them aside.
Heat a deep fryer or a deep, heavy-bottomed pot with canola oil to 350°F (175°C).
Carefully place the tater tot patties into the hot oil and deep fry for 3-4 minutes or until they are golden brown and crispy.
Remove the tater tot patties from the oil and place them on paper towels to drain excess oil.
Heat the same deep fryer or pot to 375°F (190°C).
Carefully place the bacon into the hot oil and deep fry for 3 minutes or until it's crispy.
Remove the bacon from the oil and place it on paper towels to drain excess oil.
While the bacon is still hot, dust it with Nashville Hot seasoning on both sides.
Sprinkle the Cheddar Cheese on top of the hot bacon slices so it melts slightly.
In a pan, melt the salted butter over medium heat.
Crack the extra-large egg into the pan and cook it sunny side up, seasoning with salt and pepper to taste.
In a small saucepan, combine the bourbon, ketchup, light brown sugar, syrup, mild hot sauce, and apple cider vinegar.
Simmer the mixture over medium heat until it thickens into a glaze consistency.
Place one piece of toasted Waffle Flat Bread on a plate.
Place tater tot patty on the flat bread.
Layer the Hot Bacon with melted cheddar cheese on top of the waffle bread.
Place the sunny side up egg on the bacon.
Drizzle the bourbon glaze over the egg.
Top the sandwich with the second piece of toasted waffle bread.