YIELD: 6 SERVINGS
ACTIVE TIME: 20 MINUTES
TOTAL TIME: 30 MINUTES
These nachos are pretty much insane. They’re kind of a breakfast hash nacho mash-up, and I’m here for it. These are really fun to share with friends or if you just feel like having a super-indulgent weekend breakfast with the family. I advise that you don’t plan to do much of anything afterward, because you’re probably gonna want to hit the couch for a bit.
One 20-ounce bag frozen sweet potato waffle fries
1 pound breakfast sausage, casings removed and meat crumbled
1 tablespoon olive oil
6 large eggs
Kosher salt and freshly ground black pepper
1 tablespoon maple syrup
2 cups shredded sharp cheddar cheese
1 avocado, thinly sliced
1⁄2 cup quartered cherry tomatoes
3 scallions, white and light green parts, thinly sliced
1 jalapeño, thinly sliced
1⁄4 cup chopped fresh cilantro
Hot sauce (optional)
- Preheat the oven to 350°F.
- Spread the fries onto a rimmed baking sheet and bake according to the package instructions. Meanwhile, cook the sausage in a large nonstick skillet over medium-high heat, breaking up any big chunks with the back of a wooden spoon, until browned and cooked through, about 5 minutes.
- Heat another large nonstick skillet over medium heat. Swirl in the oil. Crack the eggs into individual bowls. Add the eggs side by side in the pan. Cook until the outer edges turn opaque, about 1 minute, then cover, lower the heat, and cook for 4 minutes. If you want a medium yolk, cook for 5 minutes.
- Season with salt and pepper to taste. When the fries are ready, turn the oven to broil. Top the fries with the sausage and cover with the cheese. Cook under the broiler until the cheese has melted completely, about 2 minutes.
- Top the nachos with the cooked eggs, avocado slices, tomatoes, scallions, jalapeño, and cilantro. Dollop with sour cream and serve with hot sauce, if desired.
Recipe from Katie Lee Biegel’s Cookbook “It’s Not Complicated”