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Why nachos? Well, nachos are life! Seriously, since I began dating Cassidy in 2004, he has impressed me with his nacho making. There used to be a nightclub in San Francisco that we’d go to to play Phish music and pretty much just dance until 2:00am. The club had a kitchen, and the women in that kitchen made the best nachos I have ever had to this day. The obsession started with me during those long, late nights, when I’d be jet-lagged from getting up at 5:00am, driving to JFK Airport, flying to SF, and then attending these parties. I’d go to sleep happy those nights, and after 24 hours awake!
Cassidy and I used to make nachos during the early parts of our marriage. We’d throw anything on that our hearts desired, and that expanded later when I was pregnant. Sometimes it was carrots. Sometimes it was olives. I loved beans. I learned how to eat avocados by living in San Francisco. Always, it was cheese and sour cream. Now that we’re parents and we’re in the middle of the frigid and endless months of a New England winter, I need a little more substance in my breakfasts lately. I need a kick to start my day. I generally need lots of protein and even more flavor. So then I thought of the perfect breakfast!
I got the organic corn chips at our local co-op. I also picked up sour cream, cheese and avocados. I got eggs from my mother-in-law’s organic farm (you can’t make this stuff up!) and then I went to Walmart for the pièce de résistance:
It’s February vacation for the kids this week, and I’ve wanted to make a special breakfast at least once. We went out to breakfast yesterday, so I knew today was the day for my Skillet Breakfast Nachos. This is a hearty breakfast, which is great because the kids are going to a museum today and then spending three nights with their grandparents. I’m glad I gave them something that will fill them up for the day. I started with cooking up the HORMEL® MARY KITCHEN® Corned Beef Hash.
There’s a bit of a timing concern, as the nachos will still have to cook for ten minutes, but I like to steam my sunny side-up eggs so I left mine in a small saucepan with a cover for about five minutes while the nachos cooked.
- 1 can HORMEL® MARY KITCHEN® Corned Beef Hash
- 1 bag of organic yellow corn chips, or whatever you want
- 1 cup of shredded cheese - I used cheddar and pepper jack
- 1 tsp oil
- 1 whole egg, cooked sunny side up
- 1 avocado
- salt and pepper, to taste
- Preheat the oven to 375 degrees
- Prepare all your ingredients - set aside
- Cook corned beef hash until slightly caramelized
- Add a layer of chips to a cast iron skillet
- Add the corned beef hash
- Add the cheese and avocado
- Place skillet in the preheated oven and cook for about ten minutes
- During this time, add your oil to a non-stick pan and cook your egg
- Season with salt and pepper and add to the nachos after removing them from the oven
Coupon alert! And who doesn’t love a good coupon? Starting today, 2/18 and going until 3/17, you can save $1.00 on the purchase of any two HORMEL® MARY KITCHEN® Hash products. Time to stock up on this hearty favorite! Link, HERE.