These “pub-style” nachos are found on the menu of sports bars and gastropubs across the United States, regardless of whether or not they are Irish or Irish American. Nachos supposedly originate in 1940s Mexico, with its first recorded appearance in a 1950 Texas cookbook.
Virtually unknown in Ireland, this take on the potato skin appetizer is hugely popular in America. Regular nachos have yet to achieve the same status they enjoy stateside, popping up sporadically since the 1970s and never really taking hold.
Irish Nachos Recipe
If you want to use kettle-style potato chips, you can bake it at 350°F/180°C for 5 minutes. To make this vegan, used plant-based cheese and bacon or omit meat entirely.
INGREDIENTS
3 potatoes
1 cups shredded cheese
1/4 cup diced corned beef or bacon
2 scallions/green onions
optional: sour cream, tomatoes, guacamole, or jalapenos for serving
METHOD
1. Preheat oven to 400°F/200°C. Slice potatoes and soak in cold water for 20 minutes, then drain and let dry.
2. Coat potato slices in oil and place in oven for 30-35 minutes.
3. Increase oven temperature to 475°F/245°C. Spread half of the potato slices in bottom of oven-safe dish or skillet and cover with half the cheese, meat and scallions. Repeat layers.
4. Bake for 20-25 minutes until cheese is melted and browned on top.
cleite agus cnámh 