By Jenny Pham
This St. Patrick’s Day, we’re making a classic Mexican-American dish with an Irish twist. Cue, Irish Nachos. Whether you’re headed to a potluck, pre-game, or simply having a meal with family and friends in celebration of this holiday, these Irish Nachos bring everybody together. Instead of the classic crunch of tortilla chips that we oh so love eating with melted cheese and various other toppings, we’re building a crispy sliced potato base that will guarantee the same satisfaction.
There are various routes you could go about this recipe. The topping options are endless! We’re building the base with the potatoes and cheese and choosing toppings like sour cream and guacamole, but it’s up to your discretion to go above and beyond from there. Add the beans, meat/protein, greens, peppers, salsa, and more cheese if you desire! If you are craving something sweeter, go ahead and substitute in sweet potatoes or purple yam for the russet potatoes, or do a mix of savory and sweet!
To make this recipe slightly healthier, we are baking our sliced potatoes rather than frying them. Baking still yields to crispy potatoes and also minimizes the amount of grease that otherwise would be produced in conjunction with the melted cheese. We’ll save the calories for the green beer and Irish car bombs instead!
- 1 1/2 pounds russet potatoes, sliced 1/4 inch thick
- 2 tbsp olive oil
- 1/2 tsp of dried rosemary, crushed
- 1/2 tsp dried thyme leaves, crushed
- sea salt and black pepper, to taste
- 1 cup shredded sharp cheddar cheese
- 5 slices uncured bacon, cooked and chopped
- 1/4 cup sour cream
- 1/4 cup pico de gallo style salsa
- 2 green onions, chopped
- 1 tbsp chopped cilantro leaves
- Preheat oven to 450 degree F
- Wash, scrub, and dry each potato. Slice potatoes into 1/4 inch rounds and transfer into a large bowl
- Drizzle olive oil, rosemary, and thyme over potatoes and stir to combine
- On a baking sheet, line potatoes in a single layer and bake for 20 minutes. Flip each piece and bake for an additional 20 minutes
- Remove potatoes from the baking sheet and line them in a cast iron skillet, some overlap is fine.
- Top the potatoes with cheese, bacon, and any desired cooked protein, greens, beans, or additional topping. Bake for an additional 5 minutes or until the cheese is melted.
- Remove from the oven and sprinkle with chopped green onions and cilantro
- Serve with sour cream, salsa, and guacamole.