If you live in California, you’ve probably had your fair share of California burritos and carne asada fries. These beefed-up Irish nachos are more similar to the latter of the two–potato nachos if you will. 

These Irish Nachos include sliced and baked russet potatoes (think round fries), cheddar cheese, Machaca, green onions, sour cream, and any other toppings you have on hand. Pico de gallo, pickled peppers, and corn beef are just a few of the more popular toppings for this loaded comfort food, although we kept it simple!

Although they aren’t authentic Irish cuisine, they’re addicting–as in, I’ve been debating making them again every day since finalizing this recipe. The best part? They require just about 10 minutes of hands-on cooking. The rest of the time, you can kick back and enjoy a nice cold Guinness–or Irish whiskey, of course! 

So pour yourself a drink, and let’s get down to business. 

The Process

Begin by preheating your oven to 400 degrees. While waiting, wash, dry, and slice your potatoes about 1/4 of an inch thick. 

Add the sliced potatoes to a large mixing bowl along with the olive oil and spices, and toss to combine.

Once evenly coated, spray a baking pan and transfer the potato slices to it, laying them in a single layer. This will take two pans!

Bake the potatoes for 15 minutes, flip the slices over, and then bake for another 15 minutes. Keep an eye on them as you don’t want them to crisp up too much. Aim for a crispy exterior and tender interior. 

Once the potatoes finish cooking, take them out and set your oven to Broil. 

Transfer the potato slices to a medium oven-safe skillet. Lay your potatoes in a single layer and top with shredded cheddar cheese, Machaca, and thinly sliced green onions. Add a second layer of potatoes and toppings and continue until you have used up all of your potatoes. 

Top potatoes off with remaining cheese, Machaca, and green onions, and transfer to the oven to broil for 2-3 minutes, until cheese has completely melted. 

Remove from the oven and serve with sour cream, pickled peppers, more fresh scallions, and enjoy!

Recipe: Beefed-Up Irish Nachos

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Category

Appetizers

Servings

2

Prep Time

15 minutes

Cook Time

35 minutes

Ingredients

• 3 Large Russet Potatoes

  
  

• 2 Tbsp Olive Oil

  
  

• 1 Tsp Salt

• 1/2 Tsp Black Pepper

• ½ Tsp Onion Powder

• ½ Tsp Garlic Powder

• ½ Tsp Dried Thyme

• ½ Tsp Paprika

• ½ Tsp Cayenne

• 2 Cups Cheddar Cheese

• ¼ Cup Carne Seca - Machaca

  2.5 Ounce Bag ∙ $ 6.99 1 Pound Bag ∙ $ 28.99 Add To Cart

• 3 Green Onions Sliced Thinly

• ½ Cup Sour Cream

• Pickled Fresno Peppers (Optional)

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Directions

1. Begin by preheating your oven to 400 degrees. While waiting, wash, dry, and slice your potatoes about 1/4 of an inch thick.

2. Add the sliced potatoes to a large mixing bowl along with the olive oil and spices, and toss to combine. Once evenly coated, spray a baking pan and transfer the potato slices to it, laying them in a single layer. This will take two pans!

3. Bake the potatoes for 15 minutes, flip the slices over, and then bake for another 15 minutes. Keep an eye on them as you don’t want them to crisp up too much. Aim for a crispy exterior and tender interior.

4. Once the potatoes finish cooking, take them out and set your oven to Broil.

5. Transfer the potato slices to a medium oven-safe skillet. Lay your potatoes in a single layer and top with shredded cheddar cheese, Machaca, and thinly sliced green onions. Add a second layer of potatoes and toppings and continue until you have used up all of your potatoes.

6. Top potatoes off with remaining cheese, Machaca, and green onions, and transfer to the oven to broil for 2-3 minutes, until cheese has completely melted.

7. Remove from the oven and serve with sour cream, pickled peppers, more fresh green onions, and enjoy!