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 lb. Russet Potatoes (about three 5” potatoes)
- 3 tbsp. Olive Oil
- 2 tsp. Litehouse® Freeze Dried Thyme
- 1 1/2 tsp. Coarse Sea Salt
- 1 ½ tsp. Ground Black Pepper
- 6 oz. Sharp White Cheddar Cheese, shredded
- ¾ lb. Shredded Corn Beef*
- 1 c. Litehouse® Original Thousand Island Dressing
- 1 tbsp. Chopped Fresh Thyme, optional garnish
- Preheat of to 450°F. 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 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.