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Loaded Hash Brown Breakfast Nachos

A hearty and comforting dish featuring crispy hash browns layered with cheese, scrambled eggs, and various toppings, perfect for brunch.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups frozen hash browns, thawed
  • 2 cups shredded Cheddar cheese
  • 4 large eggs, beaten
  • ½ cup sour cream
  • ¼ cup chopped green onions
  • 1 cup cooked halal sausage or turkey sausage (optional)
  • 1 jalapeño, sliced (optional)
  • Salt and pepper, to taste
  • Cooking spray or olive oil for greasing

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Grease a large baking sheet with cooking spray or olive oil, and evenly spread the thawed hash browns on the sheet, pressing them down firmly.
  3. Season with salt and pepper.
Cooking
  1. Bake the hash browns for about 20-25 minutes, or until they turn golden brown and crispy.
  2. While the hash browns are baking, heat a non-stick skillet over medium heat and scramble the beaten eggs until fluffy and fully cooked, seasoning with salt and pepper.
Assembly
  1. Remove the baked hash browns from the oven and layer the scrambled eggs evenly over them.
  2. Sprinkle shredded Cheddar cheese on top, and add cooked sausage if using.
  3. Return the baking sheet to the oven and bake for another 5-10 minutes until the cheese is melted and bubbly.
Serving
  1. Remove from the oven and top with sour cream, sliced green onions, and jalapeños if desired.
  2. Enjoy your delicious creation!

Notes

For more flavor, experiment with different cheese types or add black beans. Avoid overcrowding the hash browns for maximum crispiness. Leftovers can be stored in the refrigerator for up to 3 days.