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Loaded Hash Brown Breakfast Nachos

Breakfast Nachos

Loaded Hash Brown Breakfast Nachos will bring your breakfast to new heights, literally!

Course Breakfast
Cuisine American
Keyword breakfast nachos, hashbrown waffles
Prep Time 20 minutes
Cook Time 20 minutes
Servings 6
Calories 317 kcal
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

  1. In a medium bowl mix together potatoes, oil, garlic, salt, pepper, and eggs.

  2. 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.

  3. Set cooked hashbrowns on a plate, cover to keep warm and set aside.

Scrambled Eggs

  1. In a medium pan, heat oil over medium heat. Add diced onions and cook until translucent (about 5 minutes).

  2. 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

  1. 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.