Irish Nachos

Lisa Haynie


An old friend of mine posted on Facebook that his daughter had hit it out the ballpark with Irish Nachos. The basic premise was potatoes rather than tortilla chips. She topped with sauteed onions, mushrooms, etc. I baked my potato slices, altho they could be fried, and my other toppings were not greasy, altho, ultimately we ARE talking messy nachos when you get down to eating. I fried the bacon and drained it before topping. Do make your sauce ahead of time as it needs to thicken. These are good and no trouble to put together.

★★★★★ 1 vote
30 Min
1 Hr


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grated cheese
fried bacon to taste
sliced pickled jalapeno
chopped onion to taste
sour cream
chopped green onions


1/2 c
miracle whip (don't use mayo)
1/2 tsp
regular paprika
1/2 tsp
garlic powder
1/2 tsp
white pepper
1 1/2 tsp
1/2 c

How to Make Irish Nachos


  • 1Slice the potato. I use a russet and slice it with a mandolin. Wash it and don't peel it. Soak in cold water for one hour.
  • 2Fry bacon crispy while potato soaks
  • 3You can either bake the potato slices in 350 degree oven or fry them quickly in small batches in canola oil and drain on paper towels.
  • 4Layer your potatoes on a cast iron skillet (or some oven proof baking dish). Top with cheese ... I just make sure all the potatoes are liberally covered. Add crumbled bacon, chopped tomato, chopped onion and jalapeno slices.
  • 5Place under broiler until cheese is melted.
  • 6Top hot nachos with sour cream and sliced green onions. Serve with sauce (which is addictive)for slathering. You need to make the sauce ahead of time as it needs to refrigerate for two hours to thicken.

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