breakfast nachos with hash browns chips

Recipe for Breakfast Nachos with Hash Browns “Chips” first. Shopping resources and personal notes follow.


makes a giant high pile in a cast iron skillet, or a huge, flat baking sheet of Breakfast Nachos, enough for about 6 people, 4 people if everyone tries really hard


canola or other neutral oil for frying
10-12 frozen hash browns patties
tortilla chips, the thick crunchy, restaurant kind
shredded jack cheese
black beans (recipe for black beans here, along with Huevos Rancheros)
cooked spicy chorizo sausage
cooked bacon
3-5 large eggs, fried sunny side up
cotija or feta cheese, crumbled
sliced fresh avocado (or guacamole)
pickled onions
sliced jalapeños
sliced radishes
chopped fresh cilantro

to serve: salsa roja, salsa verde, bottled hot sauce, sour cream or strained yogurt, fresh limes


Fry the Hash Browns: While the hash brown patties are still frozen, cut each one diagonally (on the bias) into triangles. See photo below for guidance. The hash brown patties I bought were more oblong, so I cut off a small portion of one end to create a square first, the cut diagonally to make triangles. The hash browns have to stay frozen up to the point of frying or they will break apart in the pan.

When all the frozen hash browns are cut and ready, heat about 1-inch of oil in a frying pan with high sides over medium-high heat. Prepare a plate with several layers of paper towels nearby to drain the fried hash browns of oil.

When a small corner from a hash brown patty dropped into the oil starts bubbling, the oil is ready. Place a few of the hash brown triangles in the oil. When the hash brown triangles are golden brown on the underside, after about 4 minutes, turn them over and brown the other side. Remove fried hash browns to paper-towel lined plate and cook the remaining hash browns in the same way.

Assemble the Nachos: Turn on broiler in oven to high.

In a large cast-iron skillet, spread out a single layer of tortilla chips mixed with a few of the hash brown triangles. Top chips and hash browns with a handful of shredded cheese and about half a cup of black beans. Spread another layer of tortilla chips and hash browns, then shredded cheese, and black beans.

If you are using pre-cooked/leftover bacon and chorizo that is cold from the refrigerator, you can add to the nachos now so they warm as the cheese melts in the oven. Just be sure to watch closely so the cooked bacon and sausage don’t cook so much more to the point of burning.Otherwise, if the bacon and chorizo are hot, wait, and add them after broiling.

Place skillet under broiler, about 6-8 inches from the heat. Watch carefully, and remove once the top layer of cheese has almost completely melted. It’s okay if the chips get toasted on the tips. Ours took about 8 minutes.

While the chips and cheese are broiling, fry the eggs. You can discard the frying oil you used for the has browns, wipe out the frying pan, and use it to fry the eggs.

Remove the cast iron skillet from the oven. If you are using a separate serving plate, slide the chips/hash browns/melted cheese onto it. But why dirty yet another dish? Serve the nachos straight out of the skillet, just be careful, the pan is hot.

Top the nachos with the cooked bacon, chorizo, and additional black beans if you’d like.

Place the fried eggs on top.

Add the crumbled feta or cotija cheese, sliced fresh avocado (or guacamole), pickled onions, sliced jalapeños, sliced radishes, and chopped fresh cilantro.

Serve immediately, with salsas, bottled hot sauce, sour cream/yogurt, and fresh limes.

hash brown patty triangles for breakfast nachos


  1. Hash Browns: in the local grocery store’s frozen section where the frozen vegetables are. The ones I found were labeled “hash brown patties” and come in a small plastic wrapped box. The hash browns are shaped like rectangles with rounded corners, almost exactly like the hash browns served for breakfast at your favorite fast food drive-thru.
  2. Tortilla Chips: Use thick, sturdy restaurant-style tortilla chips that can stand up against the weight of melted cheese mixed with beans, bacon, and chorizo.
  3. Bacon: Use regular thickness, uncured bacon. Extra-thick bacon will be too heavy for the hash browns. Since you’re turning the oven on for the nachos (to broil/melt the cheese), cook the bacon in the oven, and if you want to get FANCY, follow these instructions for cooking the bacon strips into waves.
  4. Chorizo: I found spicy, Mexican-style chorizo in the refrigerator section at Whole Foods Market. Get the kind that looks like a solid pack of ground meat, not sausage links. Crumble the chorizo in the pan as you cook it.
  5. Cotija Cheese: is a dry, crumbly cheese that’s pretty mild in flavor. Feta cheese is a good substitute because it has the same texture, but feta has a stronger, tangier taste. It probably won’t matter because of all the other flavors in the nachos. The cotija/feta is really there for the salt.
  6. Pickled Jalapeños: though I generally shy away from anything outrightly labeled “sweet,” I am obsessed with “sweet and spicy” pickled jalapeños, which I accidentally bought a few weeks ago for a different dish. They are in a jar in the grocery aisle with jarred pickled peppers, capers, olives, and marinated artichokes.
  7. All fresh herbs and produce from either the Santa Monica Farmers’ Market on Wednesday, or Whole Foods Market when I can’t find what I need at the farmers’ market.
  8. Speaking of wine, I know we weren’t actually talking about wine, but inexpensive sparkling wine is perfect with these string, salty, cheesy nachos.

breakfast nachos with hash browns chips

I Have a Nachos Problem

WAFFLE Breakfast Nachos:
breakfast nachos with waffles
PANCAKE Breakfast Nachos, same as above, but with buttermilk pancake quarters:
Basic Breakfast Nachos (with Sausage and Bacon) vs. Domaine de la Pépière ‘Pépie Bulles’ sparkling wine:
Breakfast Nachos
Irish Nachos (nachos made with with french fries):
Chicken Skin Nachos:
Fried Chicken Skin Nachos
Chilaquiles – not really nachos, but they sure look like breakfast nachos drowning under red salsa to me:
Fully Loaded Game Day Nachos (the original!)

“Nachos” is one of the Epic Tailgate Party Foods, #18 on the 50 Things to Eat Drink Do Wear for Fall Bucket List.

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{ 6 comments… read them below or add one }

1 Cindy Rodriguez February 13, 2017 at 8:25 pm

This looks incredible – I don’t think there is a meal in which I wouldn’t make this. Boozy breakfast? Done. Late lunch? Yes. Dinner and a movie with my kids and husband? They’d love it!


2 TheDelicious February 14, 2017 at 11:38 am

like bananas and eggs, nachos are the world’s perfect meal ;D


3 Mithra M March 3, 2017 at 11:51 pm

I Loved your recipe.. Really lip smacking nachos. I wonna try for today !!


4 Hucho23 March 21, 2017 at 1:56 pm

where do you get all your perfect avocados?


5 TheDelicious March 21, 2017 at 1:59 pm

Hi! THANK YOU for asking! The avocados are from JJ’s Lone Daughter Ranch, which are available from their stand at the Santa Monica Farmers’ Market on Wednesday and Saturday, and Hollywood Farmers’ Market on Sunday! check out pix of their avocados and citrus here –>


6 John Jacob Jingleheimer Schmid May 12, 2017 at 10:15 am



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