• 3 large  floury potatoes
  • for deep frying oil
  • 4 eggs, to serve 


  • 1 ripe avocado, peeled, stone removed and cut into 1cm cubes
  • chopped to make 1 tbsp coriander
  • ½ lime, zested and juiced
  • ½ red chilli, finely chopped


  • 1 large onion, finely chopped
  • 2 cloves garlic, finely chopped
  • olive oil
  • 8 tbsp chilli sauce
  • 80g tomato purée
  • (or vegetarian option) 1 tbsp  Worcestershire sauce
  • 4 tbsp red wine vinegar
  • 4 tbsp maple syrup
  • 1½ tbsp Tabasco sauce
  • 1 tbsp dried oregano
  • ½ tbsp chilli flakes
  • 1 tsp  chipotle paste


  • STEP 1

    Bring the potatoes (unpeeled) to the boil in salted water. Simmer for 15-20 minutes, until half cooked, so a knife goes in but feels resistance in the centre. Drain, dry and cool. When cool enough to handle, peel and grate into a bowl, season, and mix well. Roll into small cylinders, approximately 3cm long and 2cm wide (use damp hands if the mix gets a bit sticky). Set aside until ready to serve.

  • STEP 2

    To make the hot sauce, fry the onion and garlic in 1 tbsp oil on a medium heat, until soft. Add all the other ingredients plus 200ml water, reduce the heat to a simmer, and cook for 30 minutes until it has reduced to ketchup-like consistency. Pour the mix through a sieve and leave to cool.

  • STEP 3

    To make the avocado, mix all the ingredients together, adding more chilli if you want it spicier. If it gets a little mushy that’s fine. Store in the fridge, with clingfilm pressed against the avocado so it doesn’t discolour, until ready to use.

  • STEP 4

    Heat a deep fat fryer or a pan of oil no more that 1/3 full to 180C, or until a cube of bread browns in 30 seconds. Cook the potato in batches for 3-4 minutes until golden brown and crisp, season with salt. In the meantime, fry 4 eggs to your liking.

  • STEP 5

    Put the eggs, the potato tots, a good spoonful of avocado on a plate and add a few splashes of hot sauce.

Watch our 20-second video for the easiest way to stone an avocado...


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