Hash Brown Nachos Recipes

NACHO HASH BROWN CASSEROLE

Nacho Hash Brown Casserole image

This tasty slow cooker recipe will free up your oven and produce the best hash browns ever. Soft and super cheesy, they make a comforting side dish for meat or poultry. -Pat Habiger, Spearville, Kansas

Provided by Taste of Home

Categories Side Dishes

Time 3h30m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

1 package (32 ounces) frozen cubed hash brown potatoes, thawed
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
1 large onion, finely chopped
1/3 cup butter, melted
1 cup reduced-fat sour cream

Steps:

In a greased 3-qt. slow cooker, combine the first five ingredients. Cover and cook on low for 3-4 hours or until potatoes are tender. Stir in sour cream. Cover and cook 15-30 minutes longer or until heated through.

Nutrition Facts : Calories 259 calories, Fat 14g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 640mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.

HASH BROWN NACHOS

Hash Brown Nachos image

These easy nachos combine the best of breakfast in a big delicious pile: Crispy potato hash browns, crunchy and salty bacon, melted cheese, runny eggs and creamy avocado. It is worthy of showing up on your table again and again, and not just for breakfast.

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

Nonstick cooking spray, for the foil
8 slices bacon, cut into 1/2-inch-thick pieces
5 tablespoons olive oil
1 1/2 pounds shredded frozen hash browns, thawed
8 ounces corn tortilla chips
6 ounces freshly grated Cheddar (about 2 cups)
6 ounces freshly grated Monterey Jack cheese (about 2 cups)
4 large eggs
1 small avocado, diced
Hot sauce, for serving
Chopped chives, for serving

Steps:

Preheat the oven to 400 degrees F. Line a baking sheet with foil and coat with nonstick spray; set aside.
Cook the bacon in a large nonstick pan over medium heat until golden brown, about 5 minutes. Transfer with a slotted spoon to a plate lined with paper towels. Spoon 2 tablespoons of the bacon fat into a small bowl and reserve. Leave the remaining bacon fat in the pan.
Increase the heat under the pan to medium high, add the olive oil and hash browns and cook, stirring occasionally to break apart the potato strands and brown them evenly, until golden brown, about 15 minutes. Transfer to a plate.
Spread half of the chips on the prepared baking sheet. Sprinkle half of the Cheddar, Monterey Jack, hash browns and bacon over the chips. Repeat with the remaining chips, cheese, hash browns and bacon. Bake until the cheese is melted, about 7 minutes.
Meanwhile, in the same nonstick pan over medium heat, add the reserved bacon grease. Cook the eggs sunny-side up until set, about 4 minutes. Top the nachos with the fried eggs, avocado, hot sauce and chives.

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