Loaded breakfast potato nachos layer together chili spiced potato slices with black beans, shredded cheese, salad, sour cream, and a perfectly fried egg!
It’s game day. That means a spread of buffalo wings, chili, spinach artichoke dip, and pizza will be enjoyed at some point today.
Whether you’re tailing or watching from the comfort of your home, you need some of these nachos!
Chilaquiles is the original Mexican breakfast nacho. It’s a tradition dish of fried corn tortillas simmering in salsa sauce and served with cheese and egg.
It is my go-to brunch dish whenever we dine at my favorite local Mexican spot.
These breakfast potato nachos are somewhat similar. Instead of tortillas, let’s use sliced potatoes!
Chili Spiced Potatoes
Instead of tortilla chips, we’re using roasted sliced potatoes. Potatoes are a breakfast must.
These potatoes are seasoned with all sorts of tastiness: chili powder, cumin, and garlic.
Slice the potatoes super thin if you want crispy chips, slice them a little thicker (about 1/4-inch) for a sturdier salsa vehicle.
I recommend using a mandoline slicer to easily and quickly slice potatoes.
Coat potato slices with oil. Then, season with spice mixture. Use the spices listed in the recipe, or use your favorites chili spice blend.
Bake until potatoes are tender. Or, slice the potatoes extra thin if you want crisp potatoes!
Load Up with Toppings
Once the potatoes are baked, it’s time to assemble!
(This is the best part, but also the most difficult because it’s way too easy to snack on the potatoes. You might run out of potatoes before they’ve been transformed into nachos.)
Load the potatoes on a baking sheet. Top it with black beans and shredded cheese.
Then, pop it under the broiler until the cheese is ooey-gooey melted.
From there, layer on your choice of toppings such as:
- sliced jalapeños
- chopped green onions (scallions)
- avocado or spicy guacamole
- fried egg, poached egg, scrambled egg, sliced hard boiled eggs
- bacon or bacon crumbles
- more cheese! such as crumbled cotija
Add all the important accoutrements: spicy salsa, sliced jalapeños, sour cream, avocado slices, green onions and cilantro. And for the final touch: lay on a fried egg!
This is how I plan to get ready for Super Bowl Sunday: breakfast potato nachos in the morning, followed by regular nachos, pizza, and chicken wings in the afternoon!
It’s a win-win regardless which team gets the trophy.
Breakfast Potato Nachos
Chili Spiced Potatoes:
- 2 pounds (about 2 medium) Russet potatoes, sliced into ⅛-inch or ¼-inch thick rounds
- 2 Tablespoons olive oil or vegetable oil of choice
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground cayenne pepper
- ½ cup shredded Colby-Jack cheese
- ½ cup canned black beans, rinsed and drained
- 2 jalapeños, thinly sliced
- tomato salsa
- sour cream
- sliced green onions
- chopped cilantro
- sliced avocado
- lime wedges
- fried egg
Chili Spiced Potatoes:
- Preheat oven to 400°F.
- In a small bowl, combine chili powder, cumin, garlic powder, salt, pepper, and cayenne pepper. Set aside.
- Coat potato slices with olive oil. Arrange potatoes in a single layer on a two baking sheet trays, making sure the potatoes do not overlap. Sprinkle spice mixture over potatoes, flip potatoes and sprinkle spice mixture on the other side. Bake for 25-30 minutes until potatoes are tender. (Note: if you slice the potatoes ⅛-inch thickness, bake for 20-25 minutes until potatoes are crisp)
- Set oven to broiler setting.
- Layer about half of baked potatoes on a baking sheet. Sprinkle with half of black beans and half of shredded cheese. Top with remaining potatoes, black beans, and shredded cheese. Set under broiler for 20-30 seconds until cheese is melted.
- Garnish nachos with salsa, sour cream, sliced jalapeños, avocado slices, sliced green onions, and chopped cilantro. Before serving, top with fried egg. Enjoy immediately.
All images and text ©The Little Epicurean