Potato Breakfast Nachos
Serves: 4
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Directions
- Preheat the oven to 220°C and line two large baking trays with baking paper.
- Pat the potato slices dry with absorbent kitchen paper and place into single lines on the baking trays. Drizzle with oil and scatter with BBQ spice.
- Bake for 20 – 25 minutes, careful not to burn the potatoes and turning once golden on one side. Remove from the oven once golden and crisp.
- Place all of the potatoes onto one baking tray and scatter with cheese, pop back into the warm oven for 1-2 minutes to melt. Remove from the oven once the cheese has melted.
- Top the cheese potato nachos with red onion, avocado, a squeeze of lemon or lime juice, sour cream and garnish with fresh coriander.
- Add a grinding of freshly ground black pepper, just before serving.
Ingredients
- 8 large potatoes, washed and thinly sliced
- 30 ml sunflower or vegetable oil
- 15 ml BBQ Spice
- 60 ml grated cheddar cheese
- 1 small red onion, finely chopped
- 1 large avocado, chopped
- 2 dashes fresh lemon or lime
- 2 tomatoes, finely chopped
- 125 ml sour cream
- fresh coriander, to garnish
- freshly ground black pepper, to taste