Pella Chronicle


March 19, 2013

Irish Nachos

Pella —


5 potatoes, sliced thick with skin on
5 slices of bacon
1 c cheddar cheese, shredded
4 pickled jalapenos, sliced - (jar)
1/4 sweet onion, chopped
1 1/2 Tbsp seasoned salt
3/4 c corned beef, cooked and chopped
  vegetable oil, for frying
  TOPPINGS (optional):
  sour cream
  green onions, sliced
  tomatoes, chopped
  additional jalapenos




Fry potato slices in vegetable oil until golden & tender; drain paper toweling and sprinkle with seasoned salt.
Cook bacon until crispy, then remove and set aside; Add onion to bacon drippings, then cook until transparent and tender.
Layer potatoes on the bottom of an 8" or 10” cast iron skillet; add corned beef, crumbled bacon, onion, shredded cheddar cheese and jalapenos in that order.
Place under broiler for 10–15 minutes or until hot and delicious.
Finish with your choice of toppings and enjoy!


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