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After Hours Irish Nachos

May 2, 2009

img_9076I saw something like this featured on a Travel Chanel special on bar food.  It looked so bad for you and so perfectly epitomized a dish someone would eat after having one too many with friends on a Friday night.  Kinda like the food you eat at 2 AM at Primanti Brothers in Pittsburgh or Pink’s on Rampart in Los Angeles.  A heart attack on bread… except these are heart attack nachos.  Quite a few ingredients but this is pure comfort food and pretty good on the palette too.

– 1 dozen small fingerling potatoes cut into 1/3″ slivers

– 1 small yellow onion chopped

– 6 strips of bacon, chopped

– 4 hot dog links

– 2 cans of Hormel Chili

– 1 pound of shredded cheddar-jack cheese

– canned sliced jalapeno peppers, a handful or so to your taste

– vegetable oil, 2 tablespoons

– salt and pepper

Let’s use one pan on this one… all you need is a large cast-iron skillet over medium high heat.  Start by sauteing the img_90591chopped onions and bacon until the bacon is almost crisp and onions almost caramelized.  Remove onions and bacon and set aside in a bowl, be careful to leave the bacon grease in the skillet… yeah, we are going to need that.

Saute the four hot dog links in the bacon grease until nicely colored.  Remove and set aside in the bacon and onion bowl.

img_9065Add the vegetable oil to the skillet and start frying up the potatoes.  You may need to cook them in batches if you can’t evenly space them all in the pan.  Saute until each side is a golden brown, about 3 to 4 minutes on each side.

Once the potatoes have had 4 minutes on their second side turn your oven on to broil.  Add the onions and bacon mixture on top of the potatoes, next add the 4 hot dog links, now sread the 2 cans of Hormel Chili over the top of everything.  Add your jalapeno peppers.  Lastly evenly spread the shredded img_9066cheddar-jack cheese over the top.  Broil in the oven until the cheese is a nice golden brown.  This should take about 10 minutes or so… keep your eye on it as your don’t want to burn it.

Once done, carve it up into pie wedges and serve it up with a cheap beer.  Enjoy.



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