Pub Style Irish Nachos

Last Updated on December 12, 2023 by Carne Diem

Protein:

Appetizers and Sharables

Origin: European, Irish

Method: Stovetop and Oven or Grill/Smoker

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Our Pub Style Irish Nachos are sure to be a hit. Cajun seasoned and fried potato slices are topped with warm taco meat, melted sharp cheddar cheese, smoky bacon, spicy jalapenos, diced tomatoes and tangy sour cream.

Full disclosure, when you travel to Ireland you will be unlikely to ever find these Pub Style Nachos at any local pub or restaurant. Similar to Corned Beef this is very much an Americanized "Irish" recipe. Regardless, it is still delicious. These Cajun seasoned Irish Nachos with taco meat make for the perfect Game Day appetizer.

Making the Pub Style Irish Nachos

To make these Irish Potato Nachos you will need 3-4 russet potatoes, Cajun seasoning, 4 slices of bacon, 1-2 cups of cheddar cheese, 1 pound of ground beef, a tomato, 1 jalapeno, sour cream, and your favorite taco seasoning.

Prep the potatoes

First you will need to do a little prep work on the potatoes. Rinse and scrub the potatoes. If desired, you can peel them, but we prefer to leave the skin on. You will want to use large Idaho or Russet potatoes for this recipe.

Next thinly slice the potatoes with a knife or a mandoline. We use a Swissmar mandoline, and it has served us well for years. As always take care when using it and always use the cutting guard. We like our slices a little thicker for this recipe so we typically use the thick setting on the slicer.

Next soak the sliced potatoes in some ice water for about 30 minutes. This helps keep the potatoes from discoloring. It also removes some of the excess starch which keeps the potatoes from getting gummy when frying. This is the same method we use in our Always Crispy French Fries. If you do not plan on cooking right away you can place the potatoes in the refrigerator to soak overnight.

When you are ready to cook remove the potatoes from the ice water and rinse under cold water for about a minute. Pat the potato slices dry, then dust them with a little bit of Cajun seasoning. Use your favorite or make a great homemade version. Use the extra seasoning for our recipe for Blackened Chicken a la Mer. We typically use about a tablespoon of seasoning, but you can adjust to taste.

Frying the potatoes

To fry the potatoes, heat some oil in a pan or fryer over medium heat, or about 375 degrees. You will want enough oil to fully coat the bottom of your frying pan. Working in batches fry the potatoes until cooked through. This typically takes about 6-8 minutes, and you will want to flip the potato slices halfway through. If needed, add more oil between batches and allow the oil to come back up to temp.

Once they are done cooking, remove the potato slices to a paper towel lined bowl or tray while you prepare the rest of your ingredients.

Prepare your taco meat for the Irish Potato Nachos

Now it is time to prepare your taco meat. Brown 1 pound of ground beef and then drain the fat. We typically use 80:20 for this recipe but your can go leaner if you want. Next, mix in 3 tablespoons (1 taco seasoning packet) worth of taco seasoning and ¾ a cup of water. Use your favorite taco seasoning or use our homemade taco seasoning from our Scratch Beef Enchilada or Navajo Taco recipe. Allow the taco meat to simmer for about 15 minutes, until most of the liquid is reduced.

Shred your cheese and prepare any additional toppings

Next, shred about a cup or two of cheese depending on your preference. We like to use a white Irish cheddar for our Pub Style Irish Nachos.

If you are using bacon go ahead and dice it up and fry it to your desired doneness. If using, dice your tomatoes and slice your jalapenos, or you can used jarred pickled jalapenos if you wish.

Finishing the Pub Style Irish Nachos

Arrange the fried potatoes along the bottom of a large cast iron or other oven safe dish. You can double up on the layers if needed or layer the nachos if you have extra potatoes, depending on the size of your pan.

Top the fried potatoes with the taco meat, bacon bits, and shredded cheese. Place in a 425-degree oven and bake for about 20 minutes, or until all of your cheese is melted.

Carefully remove the Irish Potato Nachos from the oven and top with diced tomatoes, jalapenos, and sour cream. Feel free to add any other of your favorite nacho toppings like green onions, olives, or even fresh guacamole. Eat while warm. You will need a fork for this one!

If you have extra potatoes give our Peruvian Lomo Saltado: Stir-fried sirloin steak and fries, Peruvian Papas a la Huancaina or Smoked Jalapeno Twice Baked Potatoes a try.

For more awesome nachos whip up some Asiago Cream Nachos with Blackened Chicken and Chorizo, or Asian Beef Short Rib Nachos

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