You won’t want to wait until St. Pat’s to enjoy this scrumptious snack.
Serve it with your favorite beer; or in the spirit of the holiday, these Irish beers.
How about an Irish beer tasting? Here are some of the most popular brands:
This recipe, created by Idaho Potatoes, has no common ingredients with the popular Tex-Mex recipe—except perhaps for the scallion garnish.
Instead, crisp slices of roasted potatoes are topped with corned beef, sauerkraut, melted Swiss cheese, and homemade Thousand Island dressing. It’s a crowd-pleaser for sure, for St. Patrick’s Day or any other day of the year.
Variation: You can also turn these ingredients into a layered “Irish Potato Salad” in a glass bowl—like a layered dip, but a side dish.
Ingredients For The Nachos
1. MAKE the Thousand Island Dressing at least one hour in advance of using (and the day before, if desired). Combine all ingredients in a small bowl and mix well. Taste and add additional seasoning if desired. Refrigerate for at least an hour to allow the flavors to meld.
2. PREHEAT the oven to 450°F. Line two baking sheets with parchment paper or silicone baking mats.
3. PLACE the potato slices in a large bowl. Drizzle with the olive oil and season with salt and pepper. Toss to coat.
4. TRANSFER the potato slices to the prepared baking sheets, spreading them out in an even layer (be sure not to overlap the slices). Bake for 12 minutes on each side, or until golden and slightly crispy. Turn the oven down to 350°F.
5. LIGHTLY GREASE a cast iron pan or small baking dish. Layer the potatoes in the bottom of the pan. Top with the chopped corned beef, sauerkraut, and grated Swiss cheese (in that order). Sprinkle with crumbled bacon. Bake for 10-15 minutes, or until the cheese is melted.
6. DRIZZLE the dressing over the top and garnish with the scallions. Serve immediately.
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