• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Contact
  • Privacy + Terms
  • Affiliates

The Chaos and the Clutter

  • Facebook
  • Twitter
  • Pinterest
  • Google Plus
  • RSS
  • Email
  • School at Home
  • Sensory
    • Sensory Processing Disorder
    • Awesome Sensory Play Activities
      • Sensory Bins
      • Sensory Bottles
      • Sensory Bags
  • Family Games
    • Minute to Win It Games
  • Special Needs Parenting
    • Childhood Anxiety
    • Reactive Attachment Disorder
    • Sensory Processing Disorder
  • Store
  • Course Login

Hash Brown Breakfast Nachos

By Sharla Kostelyk

(This post may contain affiliate links. For more information, see my disclosure policy.)

  • Total2.7K
  • Facebook144
  • Twitter16
  • Pinterest2.6K
  • Mix
  • Yummly4

My love of nachos is well documented and well known! For me, nachos are the ultimate in comfort food so I simply came up with a way to be able to eat them in the morning. Breakfast nachos carry all the taste and comfort of regular nachos.

Hash Brown Breakfast Nachos - these are awesome!When I first thought of this idea, I wasn’t sure if they would live up to the taste I imagined but they did not disappoint!

These make a great family breakfast because they can all be made on one tray at the same time. It also offers many topping possibilities. I made mine meatless but you could easily add crumbled bacon or scrambled sausage. As long as you use gluten free hash brown patties, this dish is gluten free.

Hash Brown Breakfast Nachos Recipe:

Preheat oven to 450°. Line a cookie sheet with one layer of frozen hash brown patties*. This worked out to be 12 patties on my tray. Sprinkle with taco seasoning. To ensure lower sodium and no gluten, I use my own homemade taco seasoning.

Bake for 15-20 minutes. If you are using a regular baking tray, you will want to flip them over halfway through baking time. I used a stoneware baking sheet, so flipping wasn’t needed.

You want the hash browns to be crispy because you want that nice crunch.

*If gluten free is a consideration, you will want to be sure to use gluten free hash brown patties.

Hash Brown Breakfast Nachos. gluten free and so many topping possibilitiesAfter taking the hash browns out of the oven, turn the oven down to 350°. Top the hash browns with shredded cheese (I used a blend of cheddar, jalapeño jack and mozzarella), diced red peppers, diced onions (I used purple onions but green or white onions would work equally well), diced tomatoes, diced green chilies, and chopped jalapeños. Be sure to seed the jalapeños if you don’t want too much heat.

Hash Brown Breakfast Nachos - so delicious!Add any other toppings such as crumbled, cooked bacon or scramble fried ground sausage. Top with a bit more grated cheese.

Bake in 350° oven for about 5 more minutes, until cheese is melted. Serve with salsa, hot sauce or sour cream if desired.

Hash Brown Breakfast NachosMy kids had seconds of the breakfast nachos (and one had thirds!) so I would say that this was a big hit!

All in One Breakfast Casserole

Large Family Breakfast Ideas

Shredded Chicken Nachos

Nacho Bites

Chicken and Beef Dump Recipes Bundle

Hash Brown Breakfast Nachos
Print
Hash Brown Breakfast Nachos Recipe
These make a great family breakfast because they can all be made on one tray at the same time. It also offers many topping possibilities. I made mine meatless but you could easily add crumbled bacon or scrambled sausage. As long as you use gluten free hash brown patties, this dish is gluten free.
Ingredients
  • frozen hash brown patties
  • taco seasoning
  • shredded cheese
  • diced red peppers
  • diced onions
  • diced tomatoes
  • diced green chilies
  • chopped jalapeños
Instructions
  1. Preheat oven to 450°. Line a cookie sheet with one layer of frozen hash brown patties*. This worked out to be 12 patties on my tray. Sprinkle with taco seasoning. To ensure lower sodium and no gluten, I use my own homemade taco seasoning.
  2. Bake for 15-20 minutes. If you are using a regular baking tray, you will want to flip them over halfway through baking time. I used a stoneware baking sheet, so flipping wasn't needed.
  3. You want the hash browns to be crispy because you want that nice crunch.
  4. After taking the hash browns out of the oven, turn the oven down to 350°. Top the hash browns with shredded cheese (I used a blend of cheddar, jalapeño jack and mozzarella), diced red peppers, diced onions (I used purple onions but green or white onions would work equally well), diced tomatoes, diced green chilies, and chopped jalapeños. Be sure to seed the jalapeños if you don't want too much heat.
  5. Add any other toppings such as crumbled, cooked bacon or scramble fried ground sausage. Top with a bit more grated cheese.
  6. Bake in 350° oven for about 5 more minutes, until cheese is melted. Serve with salsa, hot sauce or sour cream if desired.
  • Total2.7K
  • Facebook144
  • Twitter16
  • Pinterest2.6K
  • Mix
  • Yummly4

Filed Under: Cooking in the Chaos, Gluten Free

Reader Interactions

Comments

  1. Chris says

    April 25, 2018 at 9:57 am

    Looks amazing, thank you! I’ll definitely have to try this recipe in my restaurant!

Trackbacks

  1. 20 Wheat Free Foods | Home Maid Simple says:
    September 18, 2017 at 2:12 pm

    […] Hash Brown Breakfast Nachos  from The Choas and the Clutter look like a fun breakfast that could easily be made to fit your own tastes. […]

Primary Sidebar

Minute to Win It Party
How to Create an Anti-Anxiety Kit for Your Child including free printable relaxation prompts
Chicken Dump Recipes - 10 meals in just one hour

Categories

Copyright © 2023 • The Chaos and the Clutter • Site Design by Jeni @ The Blog Maven

Return to top of page

Copyright © 2023 · Chaos and the Clutter 2.0 on Genesis Framework · WordPress · Log in

Subscribe now to get 3 dump menu plans FREE including printable shopping list and labels.
Subscribe now to get 3 dump menu plans FREE including printable shopping list and labels.
Your email is safe with us. This is a spam-free zone.