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Loaded Hash Brown Breakfast Nachos Recipe
Ben Carraoli

Loaded Hash Brown Breakfast Nachos Recipe

The first time I made Loaded Hash Brown Breakfast Nachos, I had no idea how obsessed my family would become! Everything about this dish—from the crispy hash brown waffles to the gooey cheese and mouthwatering toppings—is pure breakfast bliss.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Dinner
Calories: 317
Ingredients Method

Ingredients
  

  • 1 lb shredded potatoes rinsed and thoroughly drained: Use fresh potatoes for the crispiest waffles. Make sure to squeeze out as much moisture as possible.
  • 2 eggs: Acts as the binding agent for those perfectly structured waffles.
  • 2 tbsp vegetable oil: Adds crispness to the hash browns during cooking.
  • 1 clove garlic minced: Adds a savory flavor boost.
  • ½ tsp salt: Enhances the natural taste of the potatoes.
  • ½ tsp black pepper: Balances the flavors with a touch of spice.
  • 1 tbsp vegetable oil for cooking eggs: Keeps the scrambled eggs fluffy and soft.
  • 6 eggs lightly whisked: Gives you perfectly soft and rich scrambled eggs.
  • 1 small onion diced: Infuses sweet flavor into the eggs.
  • 1 tsp salt: Seasons the eggs just right.
  • 5 slices of bacon cooked and crumbled: Adds a salty, smoky crunch to every bite.
  • 1 cup shredded cheese cheddar, Monterey Jack, or your favorite: Use freshly shredded cheese for better melting!
  • 1 jalapeño diced: Adds a touch of heat to wake up your taste buds.
  • 1 tomato chopped: A fresh, juicy topping for balance.
  • 1 tbsp sour cream: For a creamy drizzle over the top.
  • 1 tbsp hot sauce: Perfect for those who like a little kick!

Method
 

  1. Start by preheating your waffle iron and lightly greasing it to prevent sticking. Toss the shredded potatoes with eggs, oil, minced garlic, salt, and pepper in a mixing bowl until well combined. Spread half the mixture onto the preheated waffle iron, close the lid, and cook for about 12-15 minutes, or until crispy and golden brown. Remove and repeat with the remaining potato mixture. Once cooked, cut each waffle into quarters to form perfect crispy bites.
  2. Warm the vegetable oil in a medium skillet over medium heat. Sauté the diced onion for 3-5 minutes until softened and fragrant. Pour in the whisked eggs, stirring gently with a spatula as they begin to cook. Pull the eggs from the edges to the center to form soft curds, and season with salt. Continue cooking until the eggs are set but still fluffy and moist. Remove from heat immediately to avoid overcooking.
  3. Arrange half of the crispy hash brown waffle pieces on a large platter or baking sheet. Spoon scrambled eggs over the waffles and sprinkle with crumbled bacon. Add diced tomatoes, jalapeños, and a generous layer of shredded cheese. Repeat with the remaining hash brown pieces and layers until all your toppings are added. Finish with dollops of sour cream and a drizzle of hot sauce for that final flavor explosion!
  4. Place the platter at the center of your table, and watch the excitement as everyone digs in! These nachos are irresistible when served warm, so enjoy them fresh for the best experience.