Built on a foundation of potatoes, like the Motherland, my recipe for Irish Corned Beef Nachos is lip-smacking snack or appetizer that will have your taste buds dancing a jig!
2 to 2 ½ pounds russet potatoes (about three 5” potatoes)
3 Tablespoons olive oil
2 teaspoons Instantly Fresh Thyme
1 1/2 teaspoons coarse sea salt
1 ½ teaspoons ground black pepper
6 ounces sharp white cheddar cheese, shredded
¾ pound shredded corn beef*
1 cup Litehouse Original Thousand Island Dressing
1 tablespoon chopped fresh thyme, optional garnish
Preheat of to 450 F degrees. Line two rimmed baking sheets with foil and lightly spray with cooking spray. Set aside.
Wash and dry potatoes, leaving skin intact. Slice potatoes crosswise into ¼” rounds.
Place potato slices in large bowl and drizzle with olive oil, thyme, salt and pepper.
Arrange potato slices in a single layer on foil-lined baking sheets. Bake for 15 minutes or until turning golden brown, and then flip over and cook and additional 15 minutes. Leave oven on.
Take potatoes from baking sheets and line bottom of 8” cast iron skillet with 1/3 of potatoes. Top these potatoes with 1/3 portion of corned beef and 1/3 portion of cheese. Add two more layers, repeating process, with remaining potatoes, beef and cheese.
Place skillet in 450 F degree oven for about 5 minutes or until cheese bubbling and beef heated.
Remove from oven, drizzle with Thousand Island Dressing, and sprinkle with chopped fresh thyme, if desired.