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Breakfast Nachos

Breakfast Nachos

Adapted from Closet Cooking

Breakfast Nachos

Ingredients

  1. 1/2 pound chorizo sausage, casings removed
    1 cup hash browns
    3 eggs, lightly beaten
    6 ounces tortilla chips
    1 cup Mexican blend cheese, shredded
    1 tomato, diced
    2 green onions, sliced
    2 tablespoons pickled jalapeño, sliced
    1/4 fresh jalapeño, sliced thin
    1/2 avocado, sliced
    2 tablespoons sour cream or queso blanco
    4 sprigs cilantro, fresh
  1. Special equipment:
    8-inch cast iron skillet

Directions

  1. In a large skillet over medium-high heat, cook the chorizo, breaking it apart as you go into crumbles. Once cooked through, in about 4-5 minutes, remove from the pan and set aside. Use the rendered fat and cook hash browns until crispy on both sides, about 7-10 minutes. Add the eggs over the hash browns, scrambling as they cook. Once scrambled, remove from heat and set aside.
  2. Into a skillet, arrange tortilla chips in a layer on the bottom. Top with chorizo, hash browns, scrambled eggs, and cheese.
  3. Set oven to broil, and place skillet into the oven and broil until the cheese has melted. Carefully remove from the oven and garnish with tomato, green onion, jalapeño slices, avocado, sour cream or queso blanco, and cilantro.
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