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Breakfast Potato Nachos

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
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Course: Appetizer, Breakfast
Cuisine: American
Keyword: breakfast potatoes, breakfast nachos, spiced potatoes, chili potatoes
Servings: 4
Author: Maryanne Cabrera


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
  • 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