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Loaded Hash Brown Breakfast Nachos

Loaded Hash Brown Breakfast Nachos

Crispy Loaded Hash Brown Breakfast Nachos – the ultimate morning game-changer!
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Prep Time 15 minutes
Cook Time 30 minutes
Course Breakfast
Cuisine Mexican
Servings 5
Calories 500 kcal

Equipment

  • Large mixing bowl

Ingredients
  

For the Hash Brown Base:

  • 1 lb 4 cups frozen shredded hash browns, thawed
  • 2 tbsp vegetable oil or melted butter
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp smoked paprika
  • ¾ tsp salt
  • ¼ tsp black pepper

For the Cheese Layer:

  • 1½ cups shredded cheddar cheese
  • ½ cup shredded Monterey Jack cheese

For the Protein Layer:

  • 6 strips bacon cooked and crumbled
  • 4-6 large eggs

For the Fresh Toppings:

  • ½ cup diced tomatoes
  • ¼ cup diced red onion
  • 1 avocado diced or sliced
  • 2 tbsp chopped fresh cilantro
  • 2 green onions thinly sliced

For Serving:

  • ½ cup sour cream
  • ¼ cup salsa or pico de gallo
  • Hot sauce to taste

Instructions
 

Step 1: Prepare the Hash Brown Base

  • Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • Squeeze out excess moisture from thawed hash browns using a clean kitchen towel.
  • In a large bowl, mix hash browns with oil, garlic powder, onion powder, smoked paprika, salt, and pepper.
  • Spread evenly on the baking sheet without overcrowding.

Step 2: Bake the Hash Brown Base

  • Bake for 25-30 minutes, until golden and crisp.
  • Use a spatula to separate into “nacho-sized” sections.

Step 3: Add Cheese and Bake Again

  • Sprinkle shredded cheddar and Monterey Jack cheese evenly over the hash browns.
  • Return to the oven for 5 minutes until cheese melts.

Step 4: Add Eggs and Bacon

  • Make small wells in the cheesy hash browns and crack eggs into them.
  • Sprinkle crumbled bacon over the top.
  • Bake for 5-8 minutes, until eggs are cooked to preference.

Step 5: Add Fresh Toppings and Serve

  • Remove from oven and top with tomatoes, red onion, avocado, cilantro, and green onions.
  • Serve directly on the baking sheet with sour cream, salsa, and hot sauce on the side.

Notes

  • Extra Crispy Hash Browns: Ensure hash browns are dry before baking and avoid pressing them too tightly together.
  • Egg Doneness: For runny yolks, bake for 5-6 minutes; for firmer yolks, bake 8+ minutes.
  • Make-Ahead: Prep bacon, cheese, and toppings ahead of time to speed up assembly.
  • Customizations: Swap out toppings to fit dietary needs—vegetarian, spicy, or extra cheesy!

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 35gProtein: 18gFat: 25g
Keyword Breakfast nachos, crispy hash browns, loaded hash brown nachos, sheet pan breakfast
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