Tuesday, February 3, 2015

Roasted-Potato Breakfast Nachos

Last week I posted a recipe for Raspberry-Honey butter from the amazing cookbook Homemade Decadence by Joy Wilson. It was such a simple recipe (yet very tasty) that I wanted to tackle something a little more challenging. So I paged through the book and immediately knew that I had to make these potato breakfast nachos. I mean the though of nachos for brunch just blew my mind (I tend to go for breakfast foods and nachos doesn't seem like one). These were every bit of a breakfast item as one can get! Everything from the seasoned potatoes to the toppings I used complimented each other so well. It was super filling, but left you wanting more because it tasted so delicious. The recipe provided is enough for 4-6 servings so I cut it in half which in hindsight was a good idea otherwise I may have exploded from overindulgence. It is perfect for a weekend brunch when you just want to sit and chat and not do anything after which is exactly what we did! I hope you make these because if you don't, you are truly missing out! Enjoy!  

Roasted-Potato Breakfast Nachos

1 1/2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
2 1/2 pounds (about 5 small to medium) russet potatoes
3 Tablespoons olive oil
3 Italian sausages, casings removed
1 small onion, chopped
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
2 Tablespoons unsalted butter
1 Tablespoon flour
2 cups milk, warmed
2 cups Cheddar cheese, shredded
4 to 6 large eggs (depending on how many you are serving)

Tomato, chopped
Scallions, sliced
Jalapeños, sliced
Avocado, smashed with a squeeze of lime juice
Sour cream

Preheat oven to 425 degrees. Line two baking sheets with aluminum foil. 

Combine the salt, pepper, garlic, and cayenne pepper in a small bowl.

With a mandolin or using a knife, cut your potatoes into 1/2 inch thick rounds and place on the prepared baking sheets. Drizzle with olive oil and sprinkle half of the seasoning mix over the top. Bake about 25-30 minutes or until golden brown, turning halfway through. 

While the potatoes are baking, cook the sausages in a medium to large skillet over medium heat about 5 minutes or until browned, breaking up and lumps. Add the onion and garlic to the sausage and cook about 3 minutes or until the onions are translucent. If using the red pepper flakes, add now and turn the heat to low, cooking an additional 2 minutes. Transfer the sausage mixture to a bowl or plate. 

Using the same skillet over medium heat, melt 1 Tablespoon of the butter. Once melted, add the flour and whisk for a few seconds to incorporate. Slowly add in the warmed milk, whisking constantly. Sprinkle in the reaming seasoning blend that was used on the potatoes and continue to whisk for 6 minutes or until slightly thickened. Turn off the heat and add the cheese, whisking until melted. 

In a small or medium nonstick skillet, melt the remaining Tablespoon of butter over medium heat. Crack as many eggs as people you are serving and fry for 3 minutes, cover with a lid, and cook an approximately 4 more minutes or until whites are cooked through and yolks are soft. 

Assemble you nachos either on a platter or individual plates/bowls by starting with the potatoes on the bottom. Then top with the cheese sauce and sausage mixture. Place your toppings of choice on, then top with the fried egg.  

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