Breakfast "nachos" Recipe

Directions

1. 1

   Prepare the Potatoes

   Preheat the oven to 425°F (220°C). Wash and cut the potatoes into wedges. Toss the potato wedges with olive oil, salt, and pepper in a large bowl until they are well coated.

2. 2

   Roast the Potatoes

   Spread the potato wedges in a single layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes or until golden brown and crispy, flipping halfway through.

3. 3

   Cook the Bacon

   While the potatoes are roasting, cook the bacon in a skillet over medium heat until crispy. Remove the bacon from the skillet and place it on paper towels to drain the excess fat. Once cooled, crumble the bacon into small pieces.

4. 4

   Caramelize the Onions

   In the same skillet with some of the reserved bacon fat, add the sliced onion and cook over medium-low heat, stirring occasionally until they turn golden and caramelized, about 15-20 minutes.

5. 5

   Prepare the Cheese Sauce

   In a small saucepan, heat the heavy cream over low heat until warm. Gradually stir in the cheddar cheese until melted and smooth, seasoning with salt and pepper to taste.

6. 6

   Assemble the Nachos

   Once the potatoes are roasted, layer the potato wedges on a serving platter. Top with crumbled bacon, caramelized onions, and drizzle the cheese sauce over the top.

7. 7

   Garnish and Serve

   Spoon dollops of sour cream on top and sprinkle with chopped green onions. Serve immediately.