Breakfast Potato Nachos

5 from 1 vote

Loaded breakfast potato nachos layer together chili spiced potato slices with black beans, shredded cheese, salad, sour cream, and a perfectly fried egg!

Yield: serves 4 as a appetizer, or 2 as an entree

Prep Time15

Cook Time25

Total Time40

Course: Appetizer, Breakfast

Cuisine: American

Servings:

Author: Maryanne Cabrera

Ingredients

Chili Spiced Potatoes:

2 pounds Russet potatoes (about 2 medium) 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

Toppings:

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

Instructions

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)

Assembly:

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

Notes

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.

Nutrition