Irish Potato Nachos
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One of my favorite things to do in the kitchen is to take a standard recipe and see how I can modify it into something unexpected. Since we’re coming up on St. Patrick’s Day, it made sense to do something that had a bit of Irish flair and, with my mother being Irish, I thought, what could I make with the beloved potato.
After tossing around a few ideas, we landed on Irish Potato Nachos. This is a twist on a classic appetizer that uses the potatoes as the base of the dish (instead of chips) and then layers of bacon, corned beef, cheese and a horseradish sour cream sauce. Then, it's topped with jalapeños. The best part of this recipe is that it’s served on the baking sheet. So no extra dishes.
Prepping the Ingredients
Start by washing the potatoes but keeping the skins on. Using a Cheese Knife, cut the potatoes into half-inch rounds.
After the bacon has been cooked and cooled, use the Super Shears to cut it into bite-size pieces.
Pile a few slices of corned beef onto a cutting board and, using the Trimmer, cut the corned beef into long strips and then cut the strips crosswise into bite-size pieces.
Using the 7-5/8″ Petite Chef, cut the red onion into halves and then cut thin half-moon slices.
Slice the top and bottom off the jalapeños using a 3″ Gourmet Paring Knife and then slice them into rounds.
Use the 7-5/8″ Petite Chef to chop the chives.
Making the Recipe
Preheat your oven to 425 F.
Line two baking sheets with foil.
In a large bowl, toss the potato rounds with oil, rosemary, black pepper and garlic powder. Place the potatoes onto the baking sheets in single layers, dividing the potatoes equally. Sprinkle the salt over the potatoes and bake for 20 minutes. Remove both baking sheets, flip all the potatoes and place the baking sheets back into the oven, making sure to rotate the pans. Bake for another 10 to 15 minutes or until they are golden brown and crisp. Remove from the oven and allow to cool for five minutes. Do not turn off the oven.
While the potatoes are cooking, in a small bowl, mix together the sour cream and horseradish. I prefer a spicier sauce, so use the amount of horseradish that you prefer. Set the bowl aside.
Move the potatoes on one of the baking sheets into the middle of the pan so they are no longer in a single layer and overlap slightly. Sprinkle half the bacon, half the corned beef, half of the two cheeses and half the red onion over the potatoes. Arrange the potatoes from the second baking sheet over the top of these layers and repeat layering the same ingredients in the same order.
Return the potato stack to the oven and bake until the cheese melts, approximately five minutes.
Remove the potato nachos from the oven and top with the sour cream mixture, sprinkling the sliced jalapeños and chives over the top. Serve and enjoy.
This recipe was everything we expected and more. Irish Potato Nachos are the appetizer you didn’t know you needed. The key is cooking the potatoes, so they have some crunch and serving the dish with a large spoon to be able to get everything onto a plate. Unlike traditional nachos where you can grab the chip, this is best served on a plate and eaten with a fork. Potatoes, bacon, corned beef, cheese, onions, jalapeños, chives and a horseradish sour cream? Yes, please!
Ingredients
- 3 pounds medium Yukon Gold potatoes, cut into ½-inch thick rounds
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon dried rosemary
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Salt, to taste
- 8 slices cooked bacon, cut into pieces
- 8 slices of corned beef, cut into bite-size pieces
- 1 cup shredded white cheddar
- 1 cup cheddar Jack cheese
- 1/2 small red onion, thinly sliced, divided
- 1 cup sour cream
- 2 tablespoons fresh horseradish, add more if desired
- 2 jalapeños, sliced
- Bunch of chives, chopped
Directions
- Preheat oven to 425 F.
- Line 2 large baking sheets with foil.
- In a large bowl, toss potatoes with oil, rosemary, black pepper and garlic powder.
- Divide potatoes between sheets, spreading in an even layer. Season potatoes with salt, to taste.
- Bake potatoes for 20 minutes, remove and flip the potatoes. Rotate the pans, returning to the oven and bake until golden brown and crisp, approximately 10-15 minutes. Remove from the oven and let cool for 5 minutes.
- Take one pan of potatoes and move the potatoes toward the center of the baking sheet so they overlap slightly. Sprinkle half the bacon, half the corned beef, half the white cheddar and half the cheddar Jack cheese and half the red onion over the potatoes. Arrange the potatoes from the second sheet pan over the top and top with remaining bacon, corned beef, white cheddar, cheddar-jack and red onion.
- Return the potato nachos to the oven and bake until the cheese melts, approximately 5 minutes.
- In a small bowl, combine the sour cream and fresh horseradish. Top the nachos with the sour cream mixture and sprinkle the sliced jalapeños, and chives over the top.
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