Irish Potato Nachos

6 servings
40 min

This simple, Irish potato nachos recipe is the best, most delicious way to celebrate Saint Patrick’s Day! Homemade, oven broiled potato chips covered in shredded Irish cheddar and Dubliner cheeses, bacon bits, sautéed cabbage, tomatoes, sour cream & chives – it’s even gluten free!

Irish Potato Nachos

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AN OVERVIEW – MAKING IRISH POTATO NACHOS:

  • First, rinse and dry your potatoes. Use a mandoline or small, sharp paring knife to cut potatoes into 1/8″ rounds. Place slices in a large bowl, cover with cold water and soak for 20 minutes.
  • Shred your cheeses and set aside.
  • Measure olive oil into a large skillet on the stovetop and place heat on low. Dice cabbage and add to the skillet. Sauté for 15-20 minutes, stirring occasionally.
  • While cabbage is sautéing, drain and rinse potato slices. Dry slices well and arrange them in a single layer on two large baking sheets. Turn your oven broiler on high. Drizzle potato slices with olive oil and sprinkle with salt/pepper. Use your hands to move the potatoes around so they all get coated.
  • Place one baking sheet in the oven, on the top rack, and set a timer for 3 minutes. When the timer goes off, take the first sheet of potatoes out of the oven and place the second sheet on the top rack for 3 minutes. While you wait for the second sheet to broil, use a spatula to flip over the potatoes on the first sheet. Continue this rotation until all slices have browed.
  • Turn off the oven broiler and set oven at 300°F.
  • Transfer all potato chips to one baking sheet and sprinkle with shredded cheese, sautéed cabbage & bacon bits. Bake until cheese is fully melted (about 10 minutes).
  • Add additional toppings if desired and enjoy!
Irish Potato Nachos

WHAT ARE IRISH NACHOS?

Irish nachos feature potato chips instead of corn chips. They often showcase homemade, baked/broiled potato chips (store bought is also an option). Toppings include shredded Irish cheddar and Irish Dubliner cheeses, sautéed cabbage, bacon bits, tomatoes, chives and sour cream. Some like to add corned beef, also. Yum! Irish potato nachos are the perfect way to celebrate Saint Patrick’s Day and make an excellent party appetizer (don’t forget the Guinness)!


SPEEDY TIPS:

  • I highly recommend getting a mandoline slicer if you haven’t yet added one to your kitchenware collection. They are extremely handy and make it fast and easy to cut fruits/ veggies into thin, even slices. A small, sharp kitchen knife will work just fine for this recipe but a mandoline will definitely cut down on prep time!
  • If you don’t have time to make your own potato chips, store bought will work well in this recipe. However, store bought chips have a lot more calories and sodium!

OTHER POTATO RECIPES YOU MIGHT ENJOY!

Recipe details
  • 6  servings
  • Prep time: 25 Minutes Cook time: 15 Minutes Total time: 40 min
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Ingredients

  • 5 medium size golden potatoes
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Kosher/sea salt *see note below
  • 1 teaspoon Fresh ground pepper
  • 1 cup Shredded Irish cheddar *see note below
  • 1 cup Shredded Irish Dubliner cheese *see note below
  • ½ small head of cabbage *diced
  • ½ cup bacon bits
Optional Toppings
  • Diced tomato
  • Sour cream
  • Chives
Instructions

Rinse and dry your potatoes. Use a mandoline slicer or a small, sharp kitchen knife to cut potatoes into thin, even slices (about ⅛ inch thick). Uniform slices will help with even cooking and nice thin rounds will allow chips to become crispy in the oven.
Place all potato slices in a large mixing bowl and cover them with cold water. Allow slices to soak for 20 minutes to remove starch (this will also help with crispiness)! If you have time, you can let you potatoes soak longer to remove even more starch, but 20 minutes will definitely add a nice crisp to your chips.
While potatoes soak, shred your cheeses and set them aside. Then, measure olive oil into a large skillet on the stovetop and turn heat to low. Dice cabbage and add it to the oil, sprinkle with salt and pepper and sauté for 15-20 minutes, stirring occasionally. Remove from heat and set aside once fully cooked.
While cabbage is sautéing, drain and rinse potato slices. Dry slices well and arrange them in a single layer on two large baking sheets. Turn your oven broiler on high. Drizzle potato slices with olive oil and sprinkle with salt/pepper. Use your hands to move the potatoes around so they all get coated.
Place one sheet in the oven, on the top rack, and set a timer for 3 minutes. When the timer goes off, take the first sheet of potatoes out of the oven and place the second sheet on the top rack for 3 minutes. While you wait for the second sheet to broil, use a spatula to flip over the potatoes on the first sheet. Continue this rotation until all slices have browed on both sides.
Turn off the oven broiler and set oven at 300°F.
Transfer all potato chips to one baking sheet and sprinkle with shredded cheese, sautéed cabbage & bacon bits. Bake until cheese is fully melted (about 10 minutes).
Remove nachos from the oven and add other desired toppings (diced tomato, chives, sour cream). Plate and enjoy!
Tips
  • Salt: I like using kosher or sea salt in this recipe because both have a bigger grain and add a nice crunch. Regular salt will also work fine!
  • Cheese: most grocery stores carry Irish cheddar and Irish Dubliner cheese. Check the specialty cheese section (typically by the deli). If you don’t have any luck, a nice sharp, white cheddar will do nicely!
Garlic Salt & Lime
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