Thursday, January 25, 2018

Southwest Breakfast Nachos with Special Sauce

When Kathy over at A Spoonful Of Thyme posted this recipe I knew it was to be in my future and we finally got around to making it, and sure glad we did. Please check out her site for some good photos of the dish.  I made it with only slight alterations but pretty much followed the recipe.

Southwest Breakfast Nachos - we had it for supper.

1 bag (30 oz) frozen Ore-Ida Tator Tots or Crispy Crowns (I used the crowns.)
1/2 pound ham steak, diced *
1-2 Tbsp olive oil
1 red bell pepper, diced
1/2 medium onion, diced (about a half cup)
1/2 cup mushrooms, rough-chop
4 eggs
1/4 cup milk
1-2 Tbsp butter, unsalted
3 cups sharp cheddar or Colby Jack cheese
3 green onions, sliced (Include the tops)
Salt and Pepper to taste
Special Sauce
1 cup mayonnaise
2-3 Tbsp Sriracha (start with two Tbsp, taste, and increase to your liking)
1 large clove garlic, crushed

*- We didn’t have enough ham, so I added some German bologna and a little pepperoni to get the needed amount of meat

1. Preheat oven:  425°
2. Following the package directions, cook the potatoes.
3. While the potatoes are baking, prepare the special sauce.  Whisk together the mayonnaise, Sriracha and garlic.  (Be sure to taste the sauce and adjust amount of Sriracha to your taste.)  Set the mixture aside.
4. Saute the diced ham in olive oil until it begins to brown; then, transfer the meat to a paper towel to drain and the place the ham into a medium size bowl.
5. In the same pan, add the pepper, onion, and mushrooms.  Cook the mixture until the liquid evaporates and the vegetables are tender.  Transfer the mixture to the bowl with the ham. Season with salt and pepper and stir to mix.
6. In a small bowl, whisk the eggs and milk.  Season with salt and pepper.  Heat the butter in a skillet over medium heat.  Add the eggs and cook until soft (slightly underdone to prevent their getting rubbery).  Transfer the eggs to a small bowl.
7. Build the nachos by placing half of the potatoes in a baking dish.  Ladle about one third of the special sauce over the potatoes.  Next, layer half of each of the ham mixture, the eggs and the cheese.  Bake the layer for about 3 minutes to melt the cheese. 
8. Build another layer starting with the potatoes, another third of the special sauce, the remaining ham mixture, eggs and cheese.  Bake again until the cheese melts.

9. Top with the remaining special sauce and garnish with the chopped green onions.

We thought it was outstanding and a definite keeper recipe but will do a couple of things differently next time – cook the potatoes until they are very crispy and cook 4-5 minutes after each layer is built to be sure it is plenty hot.  Thanks Kathy for a great meal.

As a bonus, it was just as good nuked for breakfast - topped with a runny yolked egg of course.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.


1/20/18 Meal Dates


  1. Now that looks like a yummy meal , thanks for sharing .

  2. Larry, As you know, these nachos include a couple of ingredients that I don't eat... However, this posting did make me ask the question...WHY haven't we ever made a nacho platter at our house!? The upcoming Superbowl may be the perfect opportunity to give it a try! Thanks for the idea... Take Care, Big Daddy Dave

  3. and another one I would devour! Your just cooking up a storm! Answering to your comment, I got back into bloggng after my recent loss of my job after 31 years so I am enjoying the commentary. Hope all is well with your enjoy your travels! love hearing about your adventures!

  4. Yup - that would be a great way to start the day for sure!

  5. We're such suckers for great Mexican/Tex Mex food! This is definitely one gorgeous creation! I'd be raring to go with this in my tummy to start my day! Hope you're having a great new year thus far Larry and Bev!


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