Irish potato nachos are the best way to celebrate St. Patrick's Day (and truthfully, they're amazing any time of year)! Homemade, oven broiled potato chips covered in melted cheese, bacon bits, sautéed cabbage, tomatoes, sour cream & chives. It's the perfect comfort food and even gluten free.
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You can find variations of these nachos on the menu at many Irish pubs in United States. They pair perfectly with a pint of Guinness beer!
If you feel like staying in, you can easily and affordably make potato nachos at home.
Ingredients & Substitutions
- Gold potatoes: russet potatoes will also work but I definitely prefer the taste of gold.
- Extra virgin olive oil: for coating potato slices.
- Seasonings: kosher/sea salt and fresh ground black pepper.
- Cheese: I like using Irish Dubliner and Irish cheddar cheese. You can use regular white or yellow cheddar if you're unable to find these varieties at the grocery store.
- Cabbage: sauté and sprinkle atop your nachos!
- Bacon bits: homemade or store-bought.
- Other toppings: diced tomato, sour cream, green onions, red onion or chives.
How To Make Irish Potato Nachos
- Rinse and dry potatoes. Use a mandoline or small, sharp paring knife to cut potatoes into thin, ⅛th inch slices. Note: you don't have to peel your potatoes but you can if that's your preference.
- Place round medallions in a large bowl of cold water and soak for 20 minutes.
- Shred cheese and dice cabbage.
- Measure olive oil into a large skillet on the stovetop and turn heat to medium. Add cabbage and sauté for 15-20 minutes, stirring occasionally.
- While cabbage is sautéing, drain and rinse potato slices. Use a kitchen or paper towel and dry well.
- Turn oven broiler on high.
- Divide potato rounds into two batches and place each on a large baking sheet. Drizzle slices with olive oil and sprinkle with salt/pepper. Use your hands to stir potatoes until well coated, then arrange in a single layer.
- 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 slices have browed on both sides.
- Turn broiler off and set oven temperature to 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. I highly recommend either sour cream or this homemade Baja sauce for dipping. Enjoy!
What Are Irish Nachos?
Regular nachos are typically made with tortilla chips whereas Irish nachos feature potato chips. They often showcase homemade, baked or broiled potato slices. (store bought is also an option).
Toppings include shredded Irish Dubliner and Irish cheddar cheese, sautéed cabbage, crispy bacon bits, tomatoes, chives and sour cream. Sometimes you'll even see corned beef, yum!
Irish potato nachos are the perfect way to celebrate St. Paddy's Day and make an excellent party appetizer (don't forget the Guinness)!
Expert 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, you can use a bag of frozen waffle fries. Regular store-bought potato chips can also be substituted. Of course, they contain a lot more sodium and calories!
More Potato Recipes
- Cheesy Twice Baked Potatoes
- Slow Cooker Potato Soup
- Scalloped Sweet Potatoes
- Healthy Mashed Sweet Potatoes
- Classic Shepherd's Pie
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Irish Nachos Recipe
A heaping pile of homemade, oven-broiled potato chips covered in shredded Irish cheddar & Dubliner cheeses. Sprinkle with bacon bits, sautéed cabbage, diced tomato and chives. Serve with a side of sour cream for dipping! The ultimate comfort food, perfect for celebrating St. Patrick's Day or game day.
Servings: 6
Calories: 318kcal
Equipment
- 2 - sheet pans *large *I use 11x17" pans
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
- Green onions or chives
Recipe notes:
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!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 pan 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!
Nutrition
Serving: 1/6th of recipe | Calories: 318kcal | Carbohydrates: 23g | Protein: 16g | Fat: 18.5g | Fiber: 2g | Sugar: 1.5g
Did you make this recipe?!
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Austin Adams says
These are so good! Only problem is that I can’t stop eating them....
stacey_olson says
Same! LOL
Karen says
These look amazing! I can't wait to try them...
stacey_olson says
Thank you, Karen! Let me know what you think!