Breakfast Potato Nachos
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
Servings: 4
Ingredients
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
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