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


  • 1
  • ·
    grated cheese
  • ·
    fried bacon to taste
  • ·
    sliced pickled jalapeno
  • 1
  • ·
    chopped onion to taste
  • ·
    sour cream
  • ·
    chopped green onions
  • SAUCE ...

  • 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


  1. Slice 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.
  2. Fry bacon crispy while potato soaks
  3. You 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.
  4. Layer 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.
  5. Place under broiler until cheese is melted.
  6. Top 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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