Southwest Breakfast Nachos with Special Sauce

Yield:  8 servings

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

Preheat oven:  425°

Following the package directions, cook the potatoes.  

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.

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.

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.

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.

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.  

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.

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