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I have to thank my friend, Meghan, for giving me the idea for this post. She is highly qualified to make these being both Irish (on her dad’s side) and Mexican (on her mom’s side). There are enough recipes out there for the traditional Irish foods like corned beef and cabbage, or sausage and boxty (I did those last year). And since we are a No Artificial Colors blog having something faux-green is right out. I was captivated by this fun, light-hearted take on St. Patrick’s Day food since it uses lots of real food in a delicious, fun, family-friendly way.
The idea is simple yet brilliant. Make a big pan of oven-fries (the inspiration for my fries comes from Lidia’s Italy) and then top your fries with traditional nacho ingredients. To keep the Irish theme be sure to use plenty of Kerrygold butter and cheese. (We love Kerrygold, not because it’s Irish but because they pride themselves on using milk from grassfed cows.) Be sure to use plenty of fresh cilantro and/or parsley on top because it is both green (can you wear cilantro instead of a shamrock if you don’t want to get pinched?) and it’s also really good for you.
for the potatoes
6 good sized organic Russet potatoes
3 Tablespoons extra virgin olive oil
3 Tablespoons Kerrygold Irish butter
1 teaspoon sea salt or herbed season salt such as Rosemary Celtic Sea Salt
preheat the oven to 475 degrees. Scrub the potatoes and slice them into thin wedges, at least 8-10 per potato, maybe more depending on how big your potatoes are. Thinner wedges get crispier. Thicker wedges are more like steak fries. Melt together the butter and olive oil. Toss the potatoes with butter mixture and sprinkle on the salt or seasoned salt and toss well. Place the wedges skin-side down in a large cast iron skillet or stoneware baking sheet or on a parchment-lined baking sheet. It may take more than one pan to fit them all in. Cast iron or stoneware help the potatoes brown better. Bake in the preheated oven for 30 minutes, turning the potatoes over once or twice to help them cook. If you’re using two pans be sure to rotate pans during the cooking. While the potatoes are cooking assemble the rest of the ingredients for the topping so you will be ready as soon as the potatoes are done.
for the toppings
1 lb. grassfed ground beef (or make the Irish sausage recipe and use that to top your nachos)
2 Tablespoons taco seasoning (no-MSG! use my recipe to make your own)
8-10 ounces Kerrygold cheese, shredded
3 green onions, thinly sliced
salsa (make your own probiotic salsa here)
sour cream (read the label, nothing but cream and cultures should be in it, we like Daisy)
chopped fresh cilantro or parsley
Brown the ground beef. Sprinkle in the taco seasoning and mix well. Assemble the remaining ingredients. Feel free to add any other nacho toppings you want like black olives, jalapenos, or bacon. Mmmmmm, bacon….
for the nachos
When the potatoes are done pull them out of the oven and turn on the broiler. While the broiler is heating up, spread the seasoned ground beef evenly over the potatoes. Evenly spread the shredded cheese over the ground beef. Slip the potatoes, beef and cheese back into the oven and broil for 2 minutes or until the cheese is melty. Remove from the oven and top with the remaining toppings. Serve at once.
Cuisine: Irish and Mexican
- 6 good sized organic russet potatoes
- 3 Tablespoons extra virgin olive oil
- 3 Tablespoons Kerrygold Irish butter
- 1 teaspoon sea salt or herbed season salt like Rosemary Celtic Sea Salt
- 1 lb. grassfed ground beef
- 2 Tablespoons taco seasoning (no-MSG)
- 8-10 ounces Kerrygold cheese, shredded
- 3 green onions, thinly sliced
- sour cream
- chopped fresh cilantro or parsley
- other nacho toppings as desired
- To make the potatoes preheat the oven to 475 degrees.
- Scrub the potatoes and slice them into thin wedges, at least 8-10 per potato, thinner wedges make crispier fries.
- Melt together the butter and olive oil and toss with the potatoes along with the salt.
- Place the potatoes skin-side down in a large cast iron or stoneware baking pan, or a parchment-lined baking sheet using more than one pan if needed to fit the potatoes in a single layer.
- Bake for 30 minutes turning once or twice to help brown evenly.
- While potatoes are cooking assemble the remaining ingredients for the toppings.
- Brown the ground beef and season with taco seasoning and/or more salt if needed.
- When the potatoes are done pull them out of the oven and preheat the broiler.
- While broiler is heating top the potatoes with the ground beef and the shredded cheese.
- Return potatoes to the oven and broil 2 minutes or until cheese melts.
- Remove from the oven and top with remaining nacho toppings and serve at once.
Tell us how you like to celebrate St. Patrick’s Day at your house. Leaves us a comment here and don’t forget to pin this recipe to use again – there’s no rule saying you can’t have these anytime!