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