Nachos for breakfast? Absolutely!! Topped with avocado crema and an egg these potato nachos make an ideal breakfast!
Breakfast has always been one of my favorite meals. I absolutely love bacon and eggs! And of course potatoes. Potatoes really are a breakfast necessity!! These potato breakfast nachos combine all of those elements into one dish for a super tasty and fun breakfast!
For some other great weekend breakfast options check out these Easy Chilaquiles or this Leek & Pancetta Quiche.
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There is a local place in Chicago called Velvet Taco which is known for it's amazing, unique tacos. They also have a few tater tot dishes, which are always hard to resist so on one visit we decided to give one a try just for fun. Wow - what a dish! Loaded with potatoes, bacon, creamy avocado and a fried egg. That was the inspiration for this recipe!
How to make this recipe
Step 1 | Start by slicing the potatoes to about ¼ inch thick. They will hold up to the toppings but are still thin enough to get crisp when you bake them. I recommend using a mandoline to slice them so you get an even thickness. Set the slices on a baking sheet and season them with chili powder, cumin, and sea salt for tasty goodness.
Step 2 | Bake the potato slices in a 400 degree oven for about 30 minutes, flipping half way through.
Step 3 | After you initially bake the potatoes you load them up with some cheese and bake a little more until it gets ooey-gooey melted.
Step 4 | Then pile on the toppings are you are ready to go!! For these breakfast nachos, I've added fresh Pico de Gallo, avocado crema, green onions, lime and cilantro. And of course an egg - a fried egg in this case! If you want to make this dish meat-free dish the bacon is definitely optional.
Recommended Tools
Mandoline – Using a mandoline to slice the potatoes ensures they are all even in thickness which helps with consistent cooking. This particular model has the ability to adjust the thickness of the slices, which is super useful. It also comes with a couple of different blades to give you slicing options.
Olive Oil Sprayer – I love having an olive oil sprayer in my kitchen. It means I can get a nice fine mist of olive oil on things like this before they get popped in the oven. It also works well for a light coating of olive oil on a salad.
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Potato Breakfast Nachos
Ingredients
- 2 russet potatoes, peeled
- 1 teaspoon sea salt
- 1 tablespoon olive oil
- ½ teaspoon ground cumin
- ¼ teaspoon ground chipotle pepper
- ½ cup shredded cheddar cheese
- 1 avocado
- ¼ cup plain greek yogurt
- juice and zest of one lime
- 2 sliced cooked bacon, optional
- ¼ cup fresh salsa or pico de gallo
- 2 large eggs
- chopped green onions and cilantro for topping
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Depending on the size of the baking sheet you may need two.
- In a small bowl combine the sea salt, cumin and chipotle. Mix well.
- Using a mandoline, slice the potatoes into ¼ inch rounds. Spread in a single layer on the baking sheets. Spray the potatoes with olive oil. Sprinkle with the sea salt mixture.
- Bake for 15 minutes, remove from oven and carefully flip the rounds over. Bake for an additional 15 minutes.
- While the potatoes are baking remove the avocado from the skin and place in a small mixing bowl. Mash with a fork. Add the yogurt, lime juice and lime zest. Mix until fully combined.
- After the potatoes are done baking remove from oven and sprinkle with cheese. Return to the oven and continue to bake for an additional 5 minutes until the cheese is melted.
- While the cheese is melting, coat a medium non-stick pan with butter or cooking spray. Crack both eggs into the pan and cook to the desired doneness.
- Remove potatoes from oven and garnish with salsa, bacon (if desired). Top with fried eggs, sliced green onions, and chopped cilantro. Serve immediately.
Patty
Mmmm Your tacos make for a scrumptious breakfast Kathryn!
Meg | Meg is Well
This is my kind of breakfast! Or lunch. Or dinner. Basically, I could eat this at any time of the day. Those potatoes look like the perfect thickness too!
Marlee
I love this idea for breakfast! And super inventive to using fresh potatoes instead of tortilla chips... and you can't go wrong with a sunny side up egg on those nachos!
Simon Vanbecelaere
Great minds think alike I guess haha I recently made a sweet potato nacho recipe too! With pulled pork! Yummy! This one looks stunning!
FoodieGirlChicago
Thanks Simon. I'm gonna have to check out your sweet potato recipe - that sounds delicious!!
Amy
I'm totally down with nachos for breakfast! This idea is awesome. I wonder if soaking the sliced potatoes in cold water would help with the discoloration problem. I always use that technique to leech some of the starch from the potatoes before I make baked fries and I feel like it not only helps them be crispier but it also helps with the color. Just an idea. 🙂
MEGAN MCDUFFIE
This is such a fun recipe. We make a lot of breakfast hashes in my house, so this is a great twist! Looking forward to making this (and that avocado crema... which I think I will want to put on a lot more than just these nachos!)
FoodieGirlChicago
Thanks Megan! I also use the avocado crema on a lot of different things - it's super yummy!