Blackened chicken bacon ranch crack burrito with cheesy tots

Squeeze the shredded hash browns dry in paper towels if wet. Mix by hand with the egg, flour, finely chopped crispy bacon, chives, shredded cheese, salt, pepper and ranch seasoning; add more flour if the mix will not hold together.

Form little cylinders by hand and lay them on a parchment-lined baking sheet: 15 bigger ones for eating and five smaller ones for the burrito.

Bake at 400F for 25 to 30 minutes until tot perfect.

Caramelize a sliced onion in a hot pan with a little oil over about 20 minutes, until soft and colored.

For the cheese sauce, melt butter, whisk in an equal amount of flour for a roux, and season with garlic powder, onion powder, salt and pepper.

Add the milk a little at a time to avoid lumps; bring to a gentle simmer, not a boil, and give it a couple of minutes to thicken.

Stir in the sharp cheddar a little at a time so it does not clump, then a little sour cream and ranch seasoning; let it thicken a couple of minutes off to the side.

Cook four pieces of bacon, not too crispy.

Mix the blackening seasoning: garlic powder, smoked paprika, onion powder, oregano, chipotle chili powder, thyme, kosher salt, pepper and cayenne.

Cut the chicken breast, oil it and coat both sides with the blackening seasoning.

Grill on a hot, sprayed grill, turning often for good color without overcooking; quarter turn, then flip after a couple of minutes, and pull at 155 to 160F internal (against the government's 165).

Cut the chicken into pieces.

Build the burrito: cheese sauce on the bottom, then the caramelized onions, chicken, bacon, the five small tots in a row, more cheese sauce and a little dusting of ranch seasoning; roll up and cut.