Nachos for breakfast? Absolutely!! Topped with avocado crema and an egg these potato nachos make the 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!
There is a local place in Chicago called Velvet Taco which is known for it’s amazing, unique tacos. My office used to be right near there, so we would go for lunch fairly often. 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. I’ll likely make a tater tot version at some point, but since I’d been thinking about potato breakfast nachos I decided to use that as my inspiration for a slightly healthier, though still indulgent version!
Instead of tortilla chips, you’ll use roasted sliced potatoes. These potatoes are seasoned with chili powder, cumin, and sea salt for tasty goodness. I decided to go with ¼-inch thick slices so they would hold up to all of the toppings. Don’t want them to get too soggy!!
After you initially bake the potatoes you load them up with some cheese and bake a little more until it gets ooey-gooey melted. Then pile on the toppings are you are ready to go!!
Toppings are always the key when it comes to nachos, breakfast or otherwise! 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.
If you going to be entertaining or have a brunch date you can pair these nachos with a Bloody Mary or mimosa for the perfect Sunday Funday brunch!! Dig in!
additional notes from the kitchen
- When using a mandoline always be sure to use care as the blade is very sharp! Most mandolines, like the one I note below, come with a holder to attach the food to when slicing. Definitely make use of this to ensure you protect your fingers. I’ve also seen special gloves that protect your hands when slicing, so those are always an option.
- Since potatoes can turn brown/pink quickly I recommend slicing them right before you are ready to cook them. While it means this is not a make-ahead dish you’ll get much better results in terms of color and crispness.
- Pretty much anything goes with toppings for this so if you want to get creative and add some jalapeno or black beans or whatever suits your taste definitely give it a try!
- For some other great weekend brunch options check out these Easy Chilaquiles or this Leek & Pancetta Quiche.
things you may want for this recipe
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.
Potato Breakfast Nachos
- 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
- 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.