Loaded Hash Brown Breakfast Nachos will bring your breakfast to new heights, literally! The Hash Brown Waffles are piled high with your favorite breakfast staples like bacon, eggs, and cheese. If you love a hearty breakfast, check out my Country Breakfast Skillet recipe.
Loaded Hash Brown Breakfast Nachos
Nachos for breakfast?!? Of course! Nachos are no longer just a late-night snack or appetizer. These Loaded Hash Brown Breakfast Nachos will be the breakfast that is asked for time and time again, and there are no chips required! Nachos have come a long way since 1943 and ‘Nacho’s Especiales’–Nacho’s Specials. Ignacio “Nacho” Anaya put together some cut tortillas, cheese, and jalapenos for a snack, just using what ingredients he had. Now, we know how many options there are when it comes to nachos today. But, these Loaded Hash Brown Breakfast Nachos will be your new favorite, and as a bonus, they are a great way to help you get back on your feet the morning after a late night out!
Loaded Hash Brown Breakfast Nachos Recipe
- shredded potatoes
- vegetable oil
Scrambled Eggs: It wouldn’t be a real breakfast nacho without eggs!
- vegetable oil
Toppings: There are many toppings you could choose from, but these are the toppings I used.
- shredded cheese
- sour cream
- hot sauce
How to Make Hash Brown Waffles
Hash Brown Waffles are the perfect base to layer all the deliciousness of your Loaded Hash Brown Breakfast Nachos. I love to eat these plain, so don’t forget about this recipe to make as a lighter breakfast or side with scrambled eggs!
First, grease and preheat the waffle iron. Next, mix the shredded potatoes, eggs, vegetable oil, garlic, salt, and pepper together and spread half the potato mixture onto the waffle iron. After 12-15 minutes you will have the foundation for your breakfast nachos.
What Type of Potatoes Should I Use?
Russet potatoes are the best choice for the crispiest Hash Brown Waffles. Because of the starch in the Russets, you will get more of the crispy on the outside, soft on the inside hash brown. If you choose a more waxy potato, like a Yukon Gold, your Hash Brown Waffles may stick together a little better, but you will not get them as crispy. Save the waxier potatoes for your potato salads.
Can I Use Frozen Shredded Potatoes or Hash Brown Patties?
Yes, you may buy shredded potatoes to use, frozen or fresh. I suggest the fresh shredded potatoes if you are not grating your own since there will not be as much moisture in these. If you buy the frozen shredded potatoes, be sure to let them thaw and blot out as much of the excess water as possible. When you think you have all the moisture out, blot some more, just to be sure! If you are short on time, grab some frozen hash brown patties to use.
How to Make Scrambled Eggs
Using a medium pan, heat up the oil over medium heat. Add the onions and cook them for about 5 minutes before adding the eggs. Remember to lightly beat the eggs before pouring them onto the pan. One trick I have learned is to constantly pull the eggs to the center of the pan until they are all cooked. Remove them from the heat and set them aside. For another recipe for scrambled eggs, try my Country Buttermilk Scrambled Eggs to add to the breakfast nachos.
How to Layer your Loaded Hash Brown Breakfast Nachos
It’s time to pile everything onto your Hash Brown Waffles!
I like to quarter the Hash Brown Waffles and place half of them on a platter. Then, start loading them up! Top with half of the eggs, bacon, cheese, jalapeno, and tomato. Repeat with the remaining quartered hash browns, eggs, bacon, cheese, jalapeno, and tomato. Drizzle the sour cream and hot sauce. Be ready for hands to be digging in at this point! Grab what you can because these did not last long around here!
Are you Looking for More Nacho Recipes?
With all the variations of nachos these days, you probably knew I would have to create a few varieties myself! Here are a few recipes that take your nachos from appetizers to desserts.
Loaded Hash Brown Breakfast Nachos will bring your breakfast to new heights, literally!
- 1 lb (454g) shredded potatoes, rinsed and drained of excess water
- 2 tablespoons vegetable oil
- 1 clove garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 eggs
- 1 tablespoon vegetable oil
- 1 small onion, diced
- 6 eggs, beaten
- 1 teaspoon salt
- 5 slices bacon, cooked and crumbled
- 1 cup (113g) shredded cheese
- 1 small jalapeno, diced
- 1 small tomato, diced
- 1 teaspoon garlic, minced
- salt and pepper, to taste
- 1 tablespoon sour cream
- 1 tablespoon hot sauce
In a medium bowl mix together potatoes, oil, garlic, salt, pepper, and eggs.
Heat waffle iron and spread half of the potatoes on the iron, evenly mounded. Close iron, pressing to close completely. Cook 12-15 minutes or until potatoes are golden brown.
Set cooked hashbrowns on a plate, cover to keep warm and set aside.
In a medium pan, heat oil over medium heat. Add diced onions and cook until translucent (about 5 minutes).
Add lightly beaten eggs. As eggs begin to set, gently pull the eggs across the pan with a spatula. Repeat this process occasionally until no visible liquid egg remains. Remove from heat and set aside.
Quarter hashbrown waffles and place half of them on a platter. Top with half of the eggs, bacon, cheese, jalapeno, and tomato. Repeat with the remaining hashbrowns, eggs, bacon, cheese, jalapeno, and tomato. Top with a drizzle of sour cream and hot sauce.