Start by preheating your waffle iron and lightly greasing it to prevent sticking. Toss the shredded potatoes with eggs, oil, minced garlic, salt, and pepper in a mixing bowl until well combined. Spread half the mixture onto the preheated waffle iron, close the lid, and cook for about 12-15 minutes, or until crispy and golden brown. Remove and repeat with the remaining potato mixture. Once cooked, cut each waffle into quarters to form perfect crispy bites.

Warm the vegetable oil in a medium skillet over medium heat. Sauté the diced onion for 3-5 minutes until softened and fragrant. Pour in the whisked eggs, stirring gently with a spatula as they begin to cook. Pull the eggs from the edges to the center to form soft curds, and season with salt. Continue cooking until the eggs are set but still fluffy and moist. Remove from heat immediately to avoid overcooking.

Arrange half of the crispy hash brown waffle pieces on a large platter or baking sheet. Spoon scrambled eggs over the waffles and sprinkle with crumbled bacon. Add diced tomatoes, jalapeños, and a generous layer of shredded cheese. Repeat with the remaining hash brown pieces and layers until all your toppings are added. Finish with dollops of sour cream and a drizzle of hot sauce for that final flavor explosion!

Place the platter at the center of your table, and watch the excitement as everyone digs in! These nachos are irresistible when served warm, so enjoy them fresh for the best experience.