Confession: I’ve never actually had Irish Nachos. I’ve seen some pictures though, so maybe that counts for something. Tim had them once when he was out with friends. He came home and talked about how good they were.
They seemed like something that I could make.
It all starts with potatoes. You could slice them thin and round if you’d like. I cut them in to chunks because it’s quick and easy.
I need more quick and easy when it comes to meal preparations.
Since we get a weekly box of produce from Abundant Harvest Organics, I try to add as many veggies as possible to our meals. The longer I do it the easier it is and now it’s become second nature. All the times that I’ve made my Irish Nachos, I’ve added some sort of greens. I just love their flavor when they’re roasted.
This particular version of Irish Nachos has more veggies than Tim would prefer (just a little too piled on for him). I’ve made them two or three other times with less. He liked those better. So use my recipe as a suggestion box and tweak it and adapt it to suit your family.
I feel like Irish Nachos ought to have some sort of green onion sprinkled over top. That might just be me. In any case, I really like what they add to the dish.
Crisped up potatoes are gathered into piles.
Mmmmm piles of potatoes.
Then all of the toppings are piled on. You can do them in whatever order you’d like.
Don’t forget the cheese. They are nachos after all.
My favorite part, whenever there’s hot cheese involved, are the crispy bits of cheeeeeese. Every last bit needs to be scraped off the pan.
Every last bit.
- 4 potatoes, cut into long chunks
- 1 T olive oil
- ½ t (or more) salt
- to taste pepper
- ½ to 1 C greens (collards, kale, spinach, chard) cut in a chiffonade (thin ribbons)
- ½ to 1 C green onions (or chives), chopped
- ½ to 1 C cheese, grated
- 2 cobs corn, cut off the cob
- yogurt, for topping
- lemon wedges, for serving
- Pre-heat the oven to 350F.
- Toss potatoes with olive oil, salt, and pepper. Place on 1-2 baking sheets (don't overcrowd them - use two sheets if needed), and bake for 15 minutes, flip them (and rotate the position in the oven if using two sheets), and bake about 15 minutes more (or until potatoes are crispy outside, tender inside).
- Gather potatoes into piles (as many piles as there are people eating), and top with greens, onions, cheese, and corn. Bake for 10 minutes more.
- Serve topped with yogurt and a squeeze of lemon.