Tater tot nachos loaded with all the semi-traditional banh mi ingredients - pork, jalapenos, green onions, cilantro, cucumber, pickled carrots and daikon. These tricked out totchos are perfect for game day, snack time or can be topped with eggs for breakfast, brunch or dinner!
Pickle the Carrots and Daikon: In a medium sized bowl add the carrots and daikon. Add in the salt, rice wine vinegar and sugar. Stir to combine. Set aside for 15 minutes to pickle. Rinse and drain well. Transfer to the refrigerator until ready to use.
Bake the Tots: Prepare a baking sheet with aluminum foil for easy clean up. Arrange tater tots on top and bake according to package directions.
Meanwhile, Fry the Eggs: Melt 1 tablespoon of butter in a large nonstick skillet over medium high heat. Add 2 eggs and fry until desired doneness. Remove from heat and set aside. (*Optional: repeat with additional 1 tablespoon of butter and 2 eggs)
When Tots are Done Baking: Remove from oven and top with shredded cheese. Switch oven to broil and cook until cheese is melted, about 2 minutes. Remove from oven and
Garnish Totchos: Top cheesy tots with pork, pickled carrot/daikon, jalapenos, green onions, eggs, diced avocado, cucumber and cilantro. Drizzle with cilantro aioli. Serve and enjoy!