Maybe it’s because my dad favored stocking frozen hash browns in the freezer that frozen tater tots are such a guilty pleasure for me now.

Even though I’ve probably never met a potato I didn’t like, tater tots remain a rare treat, mostly enjoyed at a restaurant.

But “Tater Tot Egg Bake” was the perfect excuse for me to pick up a bag of tots at the grocery store.

This fun dish combines the tots with plenty of beaten eggs to cook up in a cast-iron pan for a treat that’s like a Spanish tortilla crossed with a frittata crossed with a crustless quiche.

The recipe is from the aptly named “What to Cook When You Don’t Feel Like Cooking” (Union Square & Co.), of which I received a review copy.

It was written by Carmel Valley’s Caroline Chambers, a former chef and caterer turned recipe developer and cookbook author.

With three sons under age 6, Chambers knows first-hand about how work and life can take over, and leave us with little energy and inclination to cook. That’s why her cookbook chapters are divided not by seasons or dishes, but by the amount of time they take to cook.

Got 15 minutes? Try “Smashburger Sammies.” Got 30 minutes? Then, “One-Skillet Balsamic Mushroom Braised Chicken” fits the bill. Have closer to 45 minutes? Then, get ready for “Sriracha Shrimp Sushi Bowls.” Have an entire hour? Enjoy “Melty Mexican Cauliflower.” Lucky enough to have even more time? Then, dive into “Ratatouille Lasagna.”

Each recipe also comes with recommended swaps in case you don’t have a particular ingredient, as well as tips on bulking the recipe up with added sides or accompaniments.

The tater tot bake falls in the 45-minute category. All you do is saute sliced onions and bell peppers in an ovenproof skillet, then add an entire pound of tater tots (still frozen), and saute for a couple minutes. Stir together 8 eggs with milk, a dash of hot sauce, paprika, and salt, and pour into the pan. Then, place the skillet into the oven to bake. Mine took maybe 5 minutes longer than the time stated in the recipe, so I increased the range in the recipe below.

For the “riff” in this recipe, Chambers recommends adding 1/2 cup chopped Canadian bacon and/or 1 cup of shredded cheddar when you add the egg mixture to the pan. Go with the cheese like I did, and you won’t regret it. I mean, who doesn’t love cheesy eggs, right?

When the egg bake emerges, use a spatula to slide it out of the skillet. If your nonstick pan isn’t, well, as nonstick as it should be, it might be easier to invert onto a plate then turn it right-side up again onto a serving platter. Just take care, as the skillet will be very hot.

Cut into slices, and serve with a nice green salad, sauteed veggies, or grilled bread. Kids may want ketchup on their eggs, while the adults might reach for salsa, sriracha or even chile crisp instead.

The top of this eggy pancake will get crisp and crusty from the cheese. The interior will be tender, custardy, and eggy, with the tater tots turning soft and adding a substantial comforting starchiness. The 1 tablespoon of hot sauce stirred into the egg base provides the mildest of heat, so if you like things with a bolder kick, add more at the start.

Enjoy it for breakfast, brunch, lunch or dinner. Or anytime you need an excuse to buy a bag of frozen tots.

Tater Tot Egg Bake

(Serves 6)

1 medium yellow onion

1 red bell pepper

2 tablespoons extra-virgin olive oil

1 pound frozen tater tots

Kosher salt

8 large eggs

1/4 cup whole milk

1 tablespoon hot sauce

1 teaspoon smoked paprika

Preheat oven to 350°F.

Thinly slice the onion and bell pepper.

Warm the olive oil in a 10-inch ovenproof skillet over medium-high heat. When it shimmers, add the onion, bell pepper, and tater tots (the skillet is going to be REALLY full — hang in there) and season with a big pinch of salt. Cook, stirring often, until the onion and pepper soften and the tater tots are no longer frozen, 4 to 5 minutes.

Meanwhile, in a large bowl, whisk together the eggs, milk, hot sauce, paprika, and 1 teaspoon salt. Pour the egg mixture into the skillet and scooch the tots around to distribute evenly.

Transfer the skillet to the oven and bake for 12 to 25 minutes, until the eggs are no longer wobbly in the center.

Slide a spatula around the edges of the skillet to dislodge the potato pancake. Slid it onto a plate, cut into 6 pieces, and serve.

Riff: Stir in 1/2 cup chopped Canadian bacon and 1 cup shredded cheddar cheese with the eggs for a nostalgic Denver-omelet-plus-hash-browns situation.

Swap: To use fresh potatoes instead, grate 1 pound of Yukon Golds on the largest holes of a box grater directly onto a clean kitchen towel. Squeeze out the excess moisture, then cook with the onion and bell pepper as written.

Adapted from “What to Cook When You Don’t Feel Like Cooking” by Caroline Chambers

Another Tater Tot Recipe to Enjoy: Salt and Pepper Tater Tots by Hetty Lui McKinnon