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Loaded Hash Brown Breakfast Nachos

Loaded hash brown breakfast nachos layer a crisp, oven-baked potato base with melted cheddar, bacon, scrambled eggs, and fresh toppings. Serve them with sour cream and salsa for a hearty breakfast to share.
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Prep Time 15 minutes
Cook Time 48 minutes
Total Time 1 hour 3 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Hash brown base
  • 1 bag (30 oz) frozen shredded hash browns thawed in the refrigerator
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
Bacon
  • 8 bacon slices
Eggs
  • 6 eggs large
  • 2 tbsp milk
  • 0.25 tsp kosher salt
  • 1 tbsp butter
Cheese and toppings
  • 2 cups sharp cheddar cheese shredded
  • 3 scallions thinly sliced
  • 1 avocado medium, diced
  • 0.5 cup sour cream
  • 0.5 cup salsa

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 12-inch skillet
  • 1 10-inch nonstick skillet

Method
 

Make the hash brown base
  1. Heat the oven to 425°F.
  2. Line an 18x13-inch rimmed baking sheet with parchment paper.
  3. Squeeze excess moisture from the hash browns.
  4. Toss the hash browns with the olive oil, 1 teaspoon kosher salt, and black pepper.
  5. Spread the hash browns evenly over the baking sheet in a layer about 1/2 inch thick.
  6. Bake at 425°F for 25 minutes.
  7. Turn the potatoes in sections with a thin spatula and spread them back into an even layer.
  8. Bake 15 to 20 minutes more, until golden at the edges and crisp in spots.
Cook the bacon
  1. While the potatoes bake, cook the bacon in a 12-inch skillet over medium heat for 8 to 12 minutes, turning occasionally, until crisp.
  2. Transfer the bacon to a paper towel-lined plate.
  3. Crumble the bacon.
Scramble the eggs
  1. Whisk the eggs, milk, and 1/4 teaspoon kosher salt in a medium bowl.
  2. Melt the butter in a 10-inch nonstick skillet over medium-low heat.
  3. Add the egg mixture and cook, stirring gently, for 3 to 5 minutes, until fully set with no liquid egg remaining.
Finish the nachos
  1. Sprinkle the cheddar and crumbled bacon over the hash browns.
  2. Bake for 3 to 5 minutes, until the cheese is melted.
  3. Top with the scrambled eggs, scallions, and avocado.
  4. Serve with the sour cream and salsa.

Notes

For the crispest base, squeeze the thawed hash browns very dry before seasoning. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the potatoes and toppings soften. For a dairy-free option, use dairy-free cheddar, milk, butter, and sour cream.