Eggs Benedict Hash Brown Bites

Arrange a rack in center of oven; preheat to 450°. Place 3 tots in each of 8 wells of a standard 12-cup muffin tin.

Bake tots for 10 minutes. Remove from oven. Using the bottom of a small measuring cup or a spoon, flatten tots into a single layer; season with a pinch of salt.

Continue to bake until tots are crisp and adhering to each other, 8 to 10 minutes more. Let cool slightly, then transfer to a platter.

Meanwhile, one at a time, crack eggs into a small fine-mesh sieve to strain some of excess egg white. Pour each egg into individual small bowls or ramekins.

Fill a medium pot halfway with water and bring to a boil. Reduce heat to medium-low to maintain a very gentle simmer; the bubbles should barely be breaking the surface.

With your bowl hovering over the water, gently drop one egg into simmering water. Gently stir water around egg, keeping it moving in a circular motion. Repeat with another egg to cook 2 eggs at the same time.

Cook until whites are set, 3 to 4 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Repeat with remaining eggs; season with a pinch of salt.

Top each tater tot base with a slice of bacon, then top with a poached egg and 1 Tbsp. hollandaise sauce. Sprinkle with chives and paprika.