Irish Nachos

IRISH NACHOS

3/17/2017

Irish Nachos with Corned Beef & Cheddar Cheese

Hold on to your party pants! These Irish Nachos are SERIOUSLY the best appetizer ever!

It's no secret that we love celebrating St. Patrick's Day! And to round out our "at home" party, I'm pulling out one of our favorite Irish Pub recipes to share with you - and bound to be famous from your kitchen as well. Who doesn't love tender roasted potato slices, studded with corned beef, bacon, Irish cheddar cheese that has melted down through ever delicious layer, and served with chilled onion & chive sour cream on the side?

Irish Nachos with Bacon & Cheddar Cheese

This is probably the easiest way you have ever roasted red potatoes! Slice into 1/4-inch slices, drizzle with olive oil and sprinkle with rosemary and thyme, and a dash of sea salt.

While that is roasting, chop up some of that leftover corned beef or some thick slices of hickory-smoked bacon. From start to finish, you'll have this in the oven faster than an Irish minute!

And it tastes even more delicious than it looks! Bar food - only better when you can enjoy it at home! Serve with some spicy salsa or diced fresh tomatoes, and you'll be loving this too.

These always disappear as fast as I can make them - hope you enjoy as well!

Irish Nachos

IRISH NACHOS

These Irish Nachos are SERIOUSLY the best appetizer ever! One of our favorite Irish Pub recipes and bound to be famous from your kitchen as well. Who doesn't love tender roasted potato slices, studded with corned beef, bacon, Irish cheddar cheese that has melted down through ever delicious layer, and served with chilled onion & chive sour cream on the side?

Irish Nachos

INGREDIENTS:
2 lbs. large red potatoes
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
1 cup corned beef (cooked & shredded)
6 slices bacon (cooked and chopped)
onion & chive sour cream
2 sliced green onions
1 Tablespoon chopped cilantro
salsa (optional)

HOW I MAKE THESE:

Preheat oven to 375 degrees. Line a large baking sheet with foil. Lay bacon slices in a single layer and bake for 10 minutes; remove from oven and set cooked bacon aside.
While bacon is baking, wash and dry potatoes, leaving skin on. Slice potatoes into ¼-inch rounds (discarding the ends) and place in a large bowl. Drizzle with olive oil and stir gently to evenly coat each potato slice.
After cooking bacon, Increase oven temp to 400 degrees.
Lay potatoes in a single layer on the baking sheet. Sprinkle potato tops with rosemary and thyme.
Bake for 20 minutes, flip potato slices over gently. Sprinkle potato tops with salt and additional rosemary and thyme. Return to oven and continue baking for 20 minutes.
Remove roasted potatoes from baking sheet and place in a cast-iron skillet or baking pan, slightly overlapping the edges.
Sprinkle with shredded cheese and chopped bacon. Return to the oven for 5 minutes, or until the cheese is completely melted.
Remove from oven. Sprinkle with chopped green onions and cilantro, and serve with sour cream or onion & chive sour cream; salsa is optional!

YIELD: 4 appetizer servings

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