Easy Irish Nachos make a great entree or appetizer for St. Patrick's Day (or any day really). First, thinly sliced potatoes are baked in the oven until nice and crispy.
Then they're layered in a cast iron skillet with cooked bacon, cheese, sour cream, pico de gallo, green onions, and cilantro. Bake until hot and bubbly! Delicious!
Whether you're looking for a party appetizer or a meal, these Irish Nachos are for you! The toppings are totally versatile so either follow this recipe or use your own favorite nacho toppings.
Jump to:
Why You'll Love Them
We love these Irish Nachos and will make a meal out of them! Perfectly seasoned, thinly sliced potatoes are first roasted in the oven, then topped with all those mouth-watering goodies!
These delicious pub-style nachos deserve to be served on any day of the year, for any occasion. So pile them up and eat them up!
Why This Recipe Works
When you start with fresh and flavorful ingredients, the results will be the same!
scroll down to the printable recipe card for complete details
Potatoes - I like to use russet potatoes for this recipe and leave the skin on. However, wash and dry the potatoes first as they're probably a little dirty.
Olive oil, rosemary, thyme, salt, and pepper - Toss the sliced potatoes with the olive oil and seasonings before roasting them in the oven.
Shredded cheddar cheese - mild or sharp (I like sharp cheese for this recipe).
Bacon - for easy prep, cook the bacon in the oven according to the package directions. Want meatier nachos? Add ½ pound of cooked ground beef!
Sour cream, pico de gallo, green onions, and cilantro - or use your own favorite nacho toppings. Tip - try the pico de gallo in your grocery store's deli section.
How to Make Them
(1) Preheat your oven to 450F degrees. Spray a large baking sheet with nonstick spray (or use parchment paper).
(2) Place seasoned, sliced potatoes in a single layer on a baking sheet and bake for 20 minutes then flip and bake an additional 20 minutes.
(3) Place the crispy roasted potatoes in a cast iron skillet in a round, overlapping pattern.
(4) Sprinkle the bacon and cheese on top and bake for 3-4 minutes until cheese is melted.
(5) Top with sour cream, pico de gallo, green onion, and cilantro.
(6) Add any additional toppings. Eat, share, love!
Frequently Asked Questions
They probably got their name simply because the recipe uses potatoes and not classic tortilla chips. They certainly did not originate in Ireland lol.
How about some grilled corn on the cob or fresh guacamole? You can also serve these nachos as a side dish with steak, chicken, or ribs.
That's up to the one making the nachos! This version, one single layer overlapping style, is easy enough for anyone to maneuver into their mouth :). One layer also makes it easier to ensure every slice of potato gets its fair share of toppings!
Store leftover in the refrigerator for no more than 3 days. Keep them in an airtight container. Eat them cold or reheat them in the microwave.
Tips and Substitutions
To ensure even and consistent potato slices, use a mandolin. I like this one from OXO - Good Grips. Plus, it's faster and safer than a kitchen knife.
For a stronger cheese flavor, use an extra sharp beer cheese like this one from Wisconsin Cheese Company - Beer Cheddar.
Want more meat? Add ½ pound of cooked corned beef on top of the nachos before baking!
More Delicious Appetizers
If you’d like some recipe inspiration delivered straight to your inbox, sign up for my email newsletter on my subscribe page.
If you tried this recipe, please rate it and leave me a comment. I'd love to hear from you!
Recipe
Irish Nachos
Equipment
- 1 baking sheet
- 1 mandolin or sharp knife
- measuring cup(s)
- measuring spoons
Ingredients
- 1.5 pounds Russet potatoes, skin on, sliced ¼ inch thick a mandolin works great for evenly slicing potatoes
- 2 tablespoons Olive oil
- ½ teaspoon Dried rosemary
- ½ teaspoon Dried thyme
- Salt and pepper to taste
- 1 cup Shredded cheddar cheese
- 5 slices Bacon, cooked & chopped
- ¼ cup Sour cream
- ¼ cup Pico de gallo
- 1 tablespoon Fresh cilantro, chopped optional
- Fresh green onions, chopped
Instructions
- Preheat your oven to 450F degrees. Spray a large baking sheet with nonstick spray (or use parchment paper).
- Toss the sliced potatoes in a small bowl or ziptop bag with olive oil, rosemary, thyme, salt, and pepper to coat.
- Place the potatoes in a single layer on a baking sheet and bake on the middle oven rack for 20 minutes then flip and bake an additional 20 minutes or until crispy and golden brown.
- Place the roasted potatoes in a cast-iron skillet in a round, overlapping pattern.
- Sprinkle the bacon and cheese on top of the potatoes and cook for 3-4 minutes until the cheese is melted.
- Garnish with sour cream, pico de gallo, green onion, and cilantro.
Notes
Nutrition
This recipe was originally published in 2020 and updated in 2023.
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
Leave a Reply