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Hash Brown Nachos

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.
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  • Level: Easy
  • Total: 35 min
  • Active: 25 min
  • Yield: 4 servings
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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  


  1. Preheat the oven to 400 degrees F. Line a baking sheet with foil and coat with nonstick spray; set aside.
  2. 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.  
  3. 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. 
  4. 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. 
  5. 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.