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Total time

70 minutes


  • 1 tbsp olive oil ((divided))
  • 3 cloves garlic (minced)
  • 1 tbsp chili powder
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 2 tsp Mexican oregano
  • 15 oz can crushed tomatoes
  • 3 spoonfuls adobo sauce
  • 1 cup low sodium chicken broth
  • 15 oz can black beans (drained and rinsed)
  • 4 oz can green chilies
  • 4 oz can tomato paste
  • 2 tbsp brown sugar
  • salt and pepper to taste
  • 1 cooked rotisserie chicken
  • 20 oz bag frozen all-natural shredded hash browns (thawed)
  • 2 whole eggs plus 1 egg white
  • 1 tbsp canola oil (plus more to drizzle (or other flavorless oil) )
  • ½ tsp salt
  • ½ tsp ground black pepper
  • toppings: Tomatoes, black olives, Greek yogurt, avocado, cilantro, green onions {optional}


  1. Preheat oven to 450°F. Heat oil to medium-high in a medium stock pot. Add minced garlic and sauté for 30 seconds. Add spices {chili powder, paprika, cumin and oregano} and toast for about 60 seconds, until fragrant.

    Add crushed tomatoes, adobo sauce, chicken broth and black beans. Whisk in tomato paste and brown sugar. Season with salt and pepper to taste. While sauce cooks, pull and shred whole cooked rotisserie chicken and add to the sauce. Simmer on low.

    Once hash browns are thawed, add them in 2 batches to a food processor. Pulse until hash brown potatoes are in small pieces {similar in size to premade tator tots pieces}. Season with salt and pepper. Place potato mixture in a large mixing bowl.

    Add 1 Tbsp. oil, eggs and egg white and mix until thoroughly incorporated. Coat a large baking sheet with cooking spray. Using a tablespoon, scoop potato mixture and form tator tots. Place tots on the baking sheet, about ½-1 inch apart.

    Continue making tots until all potato mixture is used up. Drizzle tots with oil. Bake in preheated oven for 15 minutes. Flip tots, drizzle with more oil and bake for another 15 minutes, until crispy and brown on each side. To assemble, layer tator tots with shredded chicken and sauce, then top with desired toppings.
  2. View the recipe instructions at The Gourmet RD

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