Aussie x Irish Nachos
~ 45 min cook Serves 4
Crispy potato rounds topped with corned beef and melted Old Croc Grand Reserve create a bold Aussie and Irish mashup, finished with jalapeños, pickled onions, and chives for a hearty shareable dish.
Ingredients:
7 ounces Old Croc Grand Reserve, grated
1.5 pounds Russet Potatoes
2 Tablespoons Olive Oil
1 teaspoon Salt
1 teaspoon Dried Herbs
1/4 teaspoon Ground Black Pepper
1/2 cup Corned Beef
1 Jalapeño, sliced
2 Tablespoons Pickled Onions
1 Tablespoon Chives, thinly sliced
Directions
- Preheat oven to 400°F.
- Wash and dry potatoes then slice potatoes into ¼-inch rounds and place in a large bowl.
- Drizzle olive oil, salt, black pepper and dried herbs over the sliced potatoes. Toss to evenly coat the potatoes slices.
- Place the seasoned potatoes slices into a cast iron skillet then sprinkle with corned beef.
- Bake for 30 minutes then and grated Old Croc Grand Reserve Cheddar Cheese.
- Bake for 5-7 minutes or until cheese is completely melted.
- Top with jalapeño slices, pickled onions and chives. Serve with an Irish Ale.