Fiery Tater Tot Waffles

4 Reviews
Recipe courtesy of Lazarus Lynch on behalf of Hidden Valley.
  • Prep 10 m
  • Cook 30 m
  • Total 40 m
Servings: 2



  • 1 lb. (about 3 cups) frozen Tater Tots
  • ½ cup Hidden Valley® Sriracha Ranch®
  • 2 tsp. hot sauce
  • 1 large egg
  • ½ cup all-purpose flour
  • ½ tsp. cayenne pepper
  • vegetable oil, for brushing



  1. 1. Preheat oven to 225ºF.
  2. 2. In a microwave-safe bowl, microwave the Tater Tots until slightly thawed, about 4 minutes on high heat. Using a rubber spatula, lightly mash the Tater Tots. In a separate bowl, mix in Hidden Valley® Sriracha Ranch®, hot sauce and egg until well combined. Stir in flour and cayenne pepper until well combined; batter should be firm and hold its shape.
  3. 3. Heat waffle iron until hot. Brush the iron with vegetable oil. Spoon about ⅓ cup Tater Tots mixture into the waffle iron. Cook until golden brown and crisp, about 6-8 minutes. Transfer prepared waffles to a sheet tray and keep warm in the oven. Repeat until all the waffles are made.
  4. 4. In a small bowl, whisk together the Hidden Valley® Sriracha Ranch® with the lime juice. Drizzle the sauce on the waffles. Garnish with cilantro.
• For safe meat preparation, reference the USDA website.

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Fiery Tater Tot Waffles is rated 4.8 out of 5 by 4.
Rated 5 out of 5 by from So easy to switch flavors! I've made this a few times and it is always a hit. The fun part is that you can completely change up the flavor profile. My fav version so far has been using Hidden Valley® Cheddar & Bacon Flavored Ranch instead. Add some bacon bits and shredded cheese (a small amount) into your mix. Make sure you cook it so it's good and crispy. We prefer serving all flavor profiles with classic cool ranch to dip in. Another awesome thing you can do is make these and freeze them so you have them ready to bake up for guests or a quick snack.
Date published: 2017-07-16
Rated 4 out of 5 by from Love this! I loved this recipe and added a little twist of my own to an already good version and was loved by all.
Date published: 2017-07-16
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