Potato Peel Breakfast Nachos Recipes

BREAKFAST NACHOS

Steps:

• Preheat the oven to 350 degrees F.
• Put the waffle triangles on a rimmed baking sheet and bake for 5 to 7 minutes to dry out a bit. Remove from the oven and turn on the broiler.
• Cook the sausage in a large nonstick skillet over medium-high heat, breaking up any big chunks with the back of a wooden spoon, until browned and cooked through, about 5 minutes.
• Heat another large nonstick skillet over medium heat. Swirl in the olive oil. Crack the eggs into individual bowls. Add the eggs side by side in the pan. Cook until the outer edges turn opaque, about 1 minute, then cover, lower the heat and cook for 4 minutes. If you want a medium yolk, cook for 5 minutes. Season with salt and pepper to taste.
• Top the waffles with the sausage, drizzle with the maple syrup and cover with the cheese. Cook under the broiler until the cheese has melted completely, about 2 minutes.
• Top the nachos with the cooked eggs, avocado slices, tomatoes, scallions, jalapeno and cilantro. Serve with hot sauce if desired and garnish with sour cream.

QUICK POTATO NACHOS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine potatoes, oil, Mexican seasoning, and garlic salt together in a bowl; stir to coat potatoes completely. Spread potatoes in a single layer on a baking sheet.
• Bake in the preheated oven, stirring occasionally, until potatoes are crisp and golden brown, 25 to 30 minutes.
• Transfer potatoes to a plate and top with Mexican cheese blend, black beans, diced tomatoes, black olives, green onions, and green chiles.

BREAKFAST NACHOS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with heavy-duty foil, shiny-side up. Spray evenly with cooking spray.
• Lightly beat the eggs, milk, 1 1/2 teaspoons salt and 6 grinds of pepper in a medium bowl and set aside.
• Cook the bacon, in a large nonstick skillet over medium heat, using a wooden spoon to break the bacon apart as it cooks, until golden brown and crisp, 4 to 5 minutes. Transfer the bacon with a slotted spoon to a small paper towel-lined plate. Reserve the skillet with 2 tablespoons of bacon drippings in it.
• Pile half the chips on the prepared baking sheet. Sprinkle half the Cheddar, half the Monterey jack cheese and half the cooked bacon over the top. Create a second layer with the remaining chips, Cheddar, Monterey jack and bacon. Bake until the cheese is completely melted, about 7 minutes.
• While the nachos are baking, add the eggs to the pan and put over low heat. Cook slowly, stirring occasionally with a heatproof spatula, until the eggs are set but still moist, about 5 to 7 minutes. Remove from the heat.
• Serve the nachos on the hot sheet pan or transfer to a serving platter. Top with the warm eggs, salsa, cilantro, avocado and a drizzle of sour cream. Serve with hot sauce and a side of salsa.

MEXICAN POTATO NACHOS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Pour 2 tablespoons of vegetable oil into a large bowl; toss the potato slices in the oil to coat.
• Arrange the slices in a single layer on a baking sheet and sprinkle with salt and black pepper.
• Bake in the preheated oven until the potato slices are golden brown, about 20 minutes.
• While potato slices are baking, heat 1 tablespoon of vegetable oil in a skillet over medium heat; brown the ground beef in the hot oil, breaking it up into crumbles as it cooks, 8 to 10 minutes. Drain excess grease.
• Mix the black beans into the ground beef; stir in the taco seasoning and water. Bring the mixture to a boil and reduce heat to medium-low. Simmer until the flavors have blended, about 10 minutes.
• Arrange the potato slices on a serving platter and sprinkle with half the Cheddar cheese.
• Top the potatoes with the meat and bean mixture; sprinkle the remaining cheese on the nachos.
• Spread the lettuce out over the nachos and garnish with tomato and dollops of sour cream and guacamole.