Breakfast Nachos
Loaded Hash Brown Breakfast Nachos will bring your breakfast to new heights, literally!
Servings: 6
Calories: 317kcal
Ingredients
Hashbrown Waffles
- 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
Scrambled Eggs
- 1 tablespoon vegetable oil
- 1 small onion, diced
- 6 eggs, beaten
- 1 teaspoon salt
Breakfast Nachos
- 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
Instructions
Hashbrowns
- 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.
Scrambled Eggs
- 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.
Breakfast Nachos
- 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.
Nutrition
Calories: 317kcal