Irish Nachos

I was watching Food Network a couple of years ago, and the entire show was devoted to Irish Pub Foods.   Boy did that catch my attention!  On one of their many stops across the country, they visited a pub that served Irish Nachos…..I have been wanting to make them ever since!

Irish Nachos cookingwithcurls.com

I cannot remember which show that I was watching, but I do remember that they was made with deep fried potatoes.  I was trying to avoid frying them, so I decide on two different methods to try out.  I was originally going to make two separate posts, but changed my mind once I tasted these babies…..

Irish Nachos from cookingwithcurls.com

Maybe I should explain after we make them!  I found some insanely huge potatoes at the store, so I only needed 1 and a 1/2 potatoes…..

Irish Nachos potatoes cookingwithcurls.com

Wash them, dry them, and slice them into 1/4 inch rounds…..

Irish Nachos sliced cookingwithcurls.com

Place them in a large bowl, and mix with olive oil, rosemary, thyme, sea salt, and black pepper…..

Irish Nachos mix cookingwithcurls.com

Place on a {parchment lined} baking sheet, and bake at 450 degrees for 20 minutes…..

Irish Nachos bake cookingwithcurls.com

Flip them over, and cook for an additional 20 minutes {I didn’t use parchment paper, so a few of them stuck to the pan}…..

Irish Nachos baked cookingwithcurls.com

They should be golden brown, and slightly crispy.  I used a low-sided skillet, I have no idea what the actual name of the pan is, but it looks like it would be perfect for tortillas. 🙂  Place the potatoes on the skillet, slightly overlapping the edges as you go…..

Irish Nachos skillet cookingwithcurls.com

Sprinkle shredded cheddar cheese over the potatoes…..

Irish Nachos cheese cookingwithcurls.com

and the chopped bacon…..

Irish Nachos bacon cookingwithcurls.com

return to the oven for 3 to 4 minutes to melt the cheese.  Sprinkle green onions and cilantro over the cheese.   Serve with Greek yogurt/sour cream and diced tomatoes/pico de gallo/salsa…..

Irish Nachos #stpatricksday #appetizers cookingwithcurls.com

I put the Greek yogurt and pico de gallo in the center of the nachos, but you could also serve it on the side.  I’m sure them would also be delicious with guacamole, but the grocery store was sold out of guacamole and avocados! 🙁

 

Now, for option number two.  These are what I like to call the “cheater version”.  I baked up some big, thick, steak fries in a 450 degree oven for 30 minutes (15 minutes on each side).  I then covered them with cheese and bacon just like the homemade version…..

Irish Nachos II cookingwithcurls.com

These are probably closer to what you would get in an actual pub…..

Irish Nachos II by cookingwithcurls.com

Okay, you would not find those in “My” Irish Pub. 😉  My issue with this version, is that they tasted like “french fries” with cheese and bacon on top.  The homemade version, has a fresher, lighter taste…surprise, surprise!   There is a hint of rosemary and thyme that is unexpected, and makes them more special.

Ultimately, I did not need two posts.  The homemade version is perfect!

Enjoy!

Irish Nachos

Serves 4
Prep time 15 minutes
Cook time 44 minutes
Total time 59 minutes
Meal type Appetizer
Irish Nachos are a fun twist on traditional nachos, made with potatoes and bacon.

Ingredients

  • 1 1/2 Pounds russet potatoes (cleaned, and sliced 1/4 inch thick)
  • 2 Tablespoons olive oil
  • 1/2 teaspoon dried rosemary leaves (crushed)
  • 1/2 teaspoon dried thyme leaves (crushed)
  • sea salt & fresh ground black pepper (to taste)
  • 1 cup shredded sharp cheddar cheese
  • 4 - 5 Slices uncured, nitrate free, thick-sliced bacon (cooked and chopped)
  • Greek yogurt or sour cream
  • pico de gallo, salsa, or diced tomatoes (optional)
  • 2 minced green onions
  • 1 Tablespoon chopped cilantro leaves

Directions

Preheat oven to 450 degrees.
Wash and dry potatoes, leaving skin on.
Slice potatoes into 1/4 inch rounds and place in a large bowl.
Drizzle olive oil, rosemary, and thyme over potatoes. Stir to combine.
Place potatoes, in a single layer, on a baking sheet. Bake for 20 minutes, turn over, and continue baking for an additional 20 minutes.
Remove potatoes from baking sheet and place on a flat-sided cast iron skillet, slightly overlapping the edges.
Sprinkle with cheese and bacon, and return to the oven for 3 to 4 minutes, or until cheese is completely melted.
Sprinkle with green onions and cilantro, and serve with Greek yogurt or sour cream.

This recipe will be partying at these link parties!

 

 

Comments

  1. Jamie @ Love Bakes Good Cakes says

    Ummmm … I would totally make a meal out of these!! Seriously OMGosh!!!! Love it 🙂

  2. says

    Oh. Mah. Gah. I am dying!!! These look amaaaaazing! I want to eat them every day for the rest of my life. 😉

    We make oven fries the same way at our house, only we cut them like fries instead of chips. We used to have issues with them sticking to the pan, until we realized that if we misted the pan with non-stick spray, they came loose no prob. I don’t know why- you’d think that the olive oil on the potatoes was enough, but I guess not.

    Anyhow, I’m loving this recipe & I can’t wait to give it a whirl! Hope you have a great weekend, Lisa!

    • says

      Thank you so much Allie!! I thought the olive oil would be enough, it works with my roasted potatoes. I think I will try a silpat next time and see how that works. I hope you have a great weekend as well. 🙂

  3. says

    Lisa,

    Your skillet potatoes look so yummy. I love using my cast iron skillet. Thanks you so much for stopping by and linking up at Saturday Dishes.
    I pinned these.
    Blessings,
    Diane Roark

  4. says

    Coming from an Irish heritage I tend to gravitate towards anything with ‘Irish’ in the title. I have to watch my potato consumption, and boy have I been eating a lot of them this month for recipes over at YUM, but this is certainly something I could see the husband and I sharing one night when I don’t really feel like cooking a big meal. Bacon and baking potatoes are easy enough. Beautiful photos too!
    Chrystal @ YUM eating recently posted…Skinny Potato Leek SoupMy Profile

  5. says

    Utterly brilliant. Forget chips and cheese-for my next party I’m making these! Just pinned and would love for you to share at Fridays Unfolded!

    Alison
    Nancherrow

  6. says

    These are like classy potato skins! Love it! I’m making them right now, and I’m sure they’ll be delicious!

    On another note: I know you don’t personally select the ads that appear on your page, but maybe you could work something out with your ad companies to not have anti-meth campaigns on your food blog. I mean, I support the message, but they’re kind of unappetizing.

    • says

      Thank you so much Adrienne! I have never seen an anti-meth ad on my site. In fact, there shouldn’t be any medical ads on here. I can block them, but only if I can see them and get their code. 🙁 You’re right, definitely not appetizing!!

  7. says

    Very tasty looking. Where I come from we wouldn’t call these Irish Nachos, just dinner, or lunch, or a hearty snack. Either way, delicious – thanks for sharing!!

    • says

      Oooh, I never even thought about using shredded corned beef! Mine do not have ground beef, they have bacon. 🙂 I would have used Irish bacon, but I can’t find it in Iowa!! Thanks for the tip Melissa, maybe next year. 🙂

  8. says

    That looks delicious! i had irish nachos at a pub in abq. new mexico. Never thought it would be as good as they were. I crave them all the time! So excited to try these out!

  9. says

    I made a version of this:

    In bowl: olive oil, chili powder, garlic salt, cilantro, oregano, black pepper

    Toppings: cheddar, fresh onion, jalepeno, banana pepper, garlic, black olives, tomatoes, salt, lemon juice, hot sauce

    I wouldn’t cook the potatoes for as long as you listed in my oven, but thanks for the idea!

  10. Mary says

    I’ve made something very similar to this for years. Though I usually add some roasted garlic to my sour cream. We’ve always just called them loaded potatoes or loaded fries. I also make Chili potatoes or fries. Same idea, thick sliced potatoes or fries topped with your favorite chili, onion, and shredded cheese.

  11. says

    Just had to tell you that we’re featuring this amazing recipe in our “The Monthly Musing” newsletter at Life in a House of Testosterone for St. Patrick’s Day! I cannot wait to try this one out myself!

  12. Courtney Streeter says

    I tried this recipe 3 times before it finally worked. The first two times I burned the potatoes. The third time, I cooked the potatoes at 350 instead of 450 and they came out perfectly. Just a heads up in case anyone runs into the same problem I had.

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