Roasted Breakfast Potato Nachos
recipe from Joy the Baker Homemade Decadence
- 1 1/2 teaspoons salt
- 1 teaspoon freshly cracked black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 2 1/2 lbs. (about 5 small to medium) russet potatoes
- 3 tablespoons olive oil
- 3 Italian sausages (about 1 pound), casings removed
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 2 cups shredded sharp cheddar cheese
- 2-4 large eggs
- hot sauce, for serving
- fresh salsa
- 1/3 cup sliced picked jalapenos
- fresh cilantro
- sour cream
Put a rack in the center of the oven and preheat the oven to 425F. Line two sheets with aluminum foil.
In a small bowl, combine the salt, black pepper, garlic powder, and cayenne pepper.
Using a mandolin or a knife, thinly slice the potatoes into 1/2 inch thick rounds. Put them on the prepared baking sheets in a single layer. Drizzle with the olive oil and sprinkle with half of the seasoning blend. Bake the potatoes, turning halfway through, until golden brown and crispy, 25 to 30 minutes.
Meanwhile heat a 9 or 10 inch cast iron skillet over medium heat. Put the sausages in the skillet and cook, using a wooden spoon to break up any lumps, until browned, about 5 minutes. Add the onion and garlic and cook until the onion is translucent, about 3 minutes. Add the red pepper flakes, if using. Reduce the heat to low and cook for 2 more minutes. Transfer to a plate or bowl.
In the same skillet, set over medium heat, melt 1 tablespoon of the butter. Sprinkle in the flour and whisk for a few seconds. While whisking constantly, slowly pour in the warmed milk. Season with remaining seasoning blend and cook, whisking constantly until the sauce has thickened slightly, about 6 minutes. Turn off heat and whisk in the cheese until completely smooth and melted.
In a clean small nonstick skillet set over medium heat, melt the remaining tablespoon of butter. Crack in as many eggs as people you’re serving and fry for 3 minutes, cover the pan with a lid, and cook until whites are cooked through and yolks are still soft, about 4 minutes.
Transfer the potatoes to a platter or individual bowls. Top with the cheese sauce and then sausage mixture. Sprinkle the toppings as you desire. Top with fried eggs and hot sauce and serve immediately.