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Loaded Hash Brown Breakfast Nachos
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5 from 1 vote

Breakfast Nachos

Loaded Hash Brown Breakfast Nachos will bring your breakfast to new heights, literally!
Prep Time20 mins
Cook Time20 mins
Course: Breakfast
Cuisine: American
Keyword: breakfast nachos, hashbrown waffles
Servings: 6
Calories: 317kcal
Author: Amanda Rettke-iambaker.net

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