Someday I will write a book titled, “Everything I Need to Know About Life I Learned from a 15-year Old.” That would be my niece. She teaches me important things about my smart phone, like where to find the calculator and how to block texts from Jamaica. She has my husband reading Divergent, while I’m borrowing her book on backyard chickens. Thanks to her, I’m up on what the kids are wearing these days and where to buy those boots to go with those pants. And she was the one who first told me about Local Boyz. If you live in the Corvallis area, you know this is important information.
She teaches me just enough to be slightly awkward but not completely clueless when it comes to pop culture, teenagers, sports, animals, and fashion. So, basically our own personal Siri.
She was hanging out at our house one afternoon and I was like, “Siri, what should I make for dinner?” Irish Nachos, she said. I had every single ingredient on hand, which never happens on those last-minute dinner scrambles. While technically an appetizer, Irish Nachos are now a regular weekend dinner for our family. They are easy, filling, and disapper fast.
This recipe is probably to Irish food what Panda Express is to Chinese food, but hey, it’s got potatoes so we’re just going to grab that and run with it. I hope your New Years Resolutions are a distant memory because these are so worth the splurge. Think potatoes roasted in bacon grease topped with melted cheese, crisp bacon, green onions, and sour cream.
When it comes to bacon, my heart still belongs to Hempler’s. It is the best. Whenever it goes on sale, I load my freezer like a bacon hoarder. Oh, and I really, really hope you have some Cowboy Candy (Candied Jalapenos) because that just knocks these nachos out of the park.
Super Bowl. St. Patricks Day. Or Tuesday night. Forget Siri. I’m telling you: Irish Nachos should be your next appetizer/dinner/midnight snack.
serves 4-6 as an entree, 6-8 as an appetizer
6 slices bacon
1 lb. small potatoes (I prefer gold/yellow)
1 c. shredded cheese
chopped chives or green onions, sour cream, ketchup, and/or jalapenos for serving
- Preheat the oven to 350-degrees. Lay the slices of bacon on a rimmed baking sheet. Bake until brown and crispy.
- Transfer to a plate lined with paper towels to drain, then roughly chop the bacon and set it aside. Wipe some grease off the baking sheet, leaving enough on the pan so the potatoes won’t stick.
- Using a mandoline slicer or sharp knife, slice the potatoes into 1/4″ rounds. Blot with a paper towel until dry.
- Toss in the bacon grease and spread into a single layer on the baking sheet. Bake at 425 for 20-25 minutes, flipping once, until the potatoes are baked through and brown.
- Sprinkle the top of the nachos with the shredded cheese and chopped bacon pieces. Slide back into the oven for 2-3 minutes, until the cheese is melted.
- Add the additional toppings before serving or serve them alongside in small bowls.
The Complete Irish Pub Cookbook gets fantastic reviews, with 4.7 stars. It promises to “set your taste buds tingling.” Who could refuse an offer like that?
Looking for more delicious ideas for appetizers? Or a Tuesday night?
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