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Breakfast Potato Nachos

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


Chili Spiced Potatoes:

  • 2 pounds (about 2 medium) Russet potatoes, sliced into 1/8-inch or 1/4-inch thick rounds
  • 2 Tablespoons olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground cayenne pepper


  • 1/2 cup shredded Colby-Jack cheese
  • 1/2 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 degrees 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 1/8-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