Have you ever heard of Irish Nachos? Travis and I first had them at a little Irish Pub that used to be on Main St. in our small town. We are both pretty big fans of nachos in general, so it’s no wonder that this “Irish” version really piqued our interest. It was love at first bite!
You see, typical tortilla chips are swapped out for house-made potato chips, making them a paleo-ish, wholesome meal. The toppings pretty much remain the same as your typical restaurant nachos, but there is just something about the way the cheese melts over the chicken (or steak) and potatoes that makes this dish seem next-level.
They have since changed owners, and dropped the Irish theme…but no worries because we have perfected how we make them at home with totally quality ingredients so we don’t need to feel like grease bombs after eating them!
The awesome thing about this recipe is that you can totally customize and tweak it based on your preferences and what you have on hand. You can make a larger batch on a sheet pan (rather than in the skillet) or cut the recipe in 1/2 for a smaller serving. We normally top ours with chicken, but we are going to switch it up and try seasoned & pan seared steak next time. I enjoy the addition of black beans, but you can totally leave those off if you prefer! We like topping the potatoes, meat, and cheese with salsa, guacamole, olives, pickled jalapenos (necessary!), and onions, but feel free to add sour cream if that’s your thing! So keep in mind that the “ingredient” list is just a general plan, totally flexible, and based on preference!
Although I am not entirely certain that this yummy dish is even traditional fare in Ireland (it should be), there was no question that this is what we’ll be eating on St. Patrick’s Day this Saturday. I love to cook something fitting with the “theme” of fun holidays (like St. Patty’s Day, Cinco de Mayo, 4th of July, etc.) but I just couldn’t get behind the idea of whipping up “Corned Beef and Cabbage” or “Bangers and Mash” on a Saturday night. And white potatoes = Irish so I am calling it good!
Ingredients
- 2 chicken breasts (or steak!)
- 4 medium Russet potatoes
- 1/2 a can of black beans
- 2 cups shredded cheese (I, of course, had to go with Kerrygold Grass-Fed because the cows are from IRELAND)
- Seasonings: Salt, pepper, paprika, garlic powder, oregano
- Avocado/Olive Oil
Toppings:
- For the guacamole: 2 avocados, juice of 1 lime, 2 Tbsp diced red onion, salt, & pepper
- 1/4 cup sliced red onion
- olives
- favorite salsa
- pickled jalapenos
- cilantro
Instructions
- Clean and thinly slice the potatoes. I used a mandolin slicer on the 3/16″ setting (and my thumb has the slice in it to prove it) but you could definitely use a knife and carefully cut the potatoes in uniform slices.
- Prepare a baking sheet by spreading an even layer of oil. Lay the sliced potatoes in one layer on the baking sheet, sprinkle more oil on top, and season with salt, pepper, paprika, and garlic powder. Bake at 400º for 15 minutes, then broil for 2-4 additional minutes to get them a little crispy.
- While the potatoes are baking, prepare the chicken. I cooked 4 breasts so that I would have the extra chicken on hand for lunches throughout the rest of the week! You will only need 2 breasts for this recipe. Season each side with a steady sprinkle of salt, pepper, paprika, garlic powder, and oregano. Heat a large (oven safe) skillet with 1-2 tbsp of oil. Add the breasts to the pan and cook for about 6-8 minutes per side (depending on thickness). Once cooked, set aside to cool.
- While potatoes and chicken are doing their thing, prepare the toppings.
For the guacamole: Mash 2 avocados with diced onion, salt, pepper, paprika, and lime juice.
Slice the red onion, drain and rinse black beans, drain olives, and grate the cheese. 
- At this point, The potatoes and chicken should be cooked. Dice the chicken into bite-sized pieces and set aside. Transfer the potatoes to the same skillet you used for the chicken and arrange them in a layer that covers the bottom of the skillet. As you transfer them, flip the slices over so that the side that was facing down on the sheet pan is now facing up. Add the skillet back to the broiler for 2 more minutes to brown the other side.
- Top the potatoes with diced chicken, black beans, cheese, olives, and sliced onions. Place in the oven on Broil for 2 minutes to melt the cheese.
- Now, for the fun part! Top with the rest of your preferred toppings like guacamole, salsa, jalapenos, and cilantro…and ENJOY!
It seriously doesn’t get yummier than this winning combination!
Maybe slightly Americanized, but still the PERFECT meal for St. Patrick's Day, or any night of the week that you want to feel like a celebration. As nacho lovers, this is easily our favorite home-made version...and that's really saying something!
- 2 chicken breasts (or steak)
- 4 medium Russet potatoes
- 1/2 can of black beans
- 2 cups shredded cheese
- Seasonings: Salt, pepper, paprika, garlic powder, oregano
- Avocado/Olive Oil
- For the guacamole: 2 avocados, juice of 1 lime, 2 Tbsp diced red onion, salt, & pepper
- 1/4 cup sliced red onion
- olives
- favorite salsa
- pickled jalapenos
- cilantro
-
Clean and thinly slice the potatoes. I used a mandolin slicer on the 3/16" setting but you could definitely use a knife and carefully cut the potatoes in uniform slices.
-
Prepare a baking sheet by spreading an even layer of oil. Lay the sliced potatoes in one layer on the baking sheet, sprinkle more oil on top, and season with salt, pepper, paprika, and garlic powder. Bake at 400º for 15 minutes, then broil for 2-4 additional minutes to get them a little crispy.
-
While the potatoes are baking, prepare the chicken. I cooked 4 breasts so that I would have the extra chicken on hand for lunches throughout the rest of the week! You will only need 2 breasts for this recipe. Season each side with a steady sprinkle of salt, pepper, paprika, garlic powder, and oregano. Heat a large (oven safe) skillet with 1-2 tbsp of oil. Add the breasts to the pan and cook for about 6-8 minutes per side (depending on thickness). Once cooked, set aside to cool.
-
While potatoes and chicken are doing their thing, prepare the toppings.
-
For the guacamole: Mash 2 avocados with diced onion, salt, pepper, paprika, and lime juice. Slice the red onion, drain and rinse black beans, drain olives, and grate the cheese.
-
At this point, The potatoes and chicken should be cooked. Dice the chicken into bite-sized pieces and set aside. Transfer the potatoes to the same skillet you used for the chicken and arrange them in a layer that covers the bottom of the skillet. As you transfer them, flip the slices over so that the side that was facing down on the sheet pan is now facing up. Add the skillet back to the broiler for 2 more minutes to brown the other side.
-
Top the potatoes with diced chicken, black beans, cheese, olives, and sliced onions. Place in the oven on Broil for 2 minutes to melt the cheese.
-
Now, for the fun part! Top with the rest of your preferred toppings like guacamole, salsa, jalapenos, and cilantro...and ENJOY!
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