Pella Chronicle

March 19, 2013

Irish Nachos

By Clint Brown
The Chronicle

Pella —

Ingredients

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
  salsa
  additional jalapenos




Enjoy!

 
 

Directions

1
Fry potato slices in vegetable oil until golden & tender; drain paper toweling and sprinkle with seasoned salt.
2
Cook bacon until crispy, then remove and set aside; Add onion to bacon drippings, then cook until transparent and tender.
3
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.
4
Place under broiler for 10–15 minutes or until hot and delicious.
5
Finish with your choice of toppings and enjoy!