St. Patrick’s Day is always a fun time to try new Irish dishes. While we typically think of nachos as a Mexican specialty, this Irish version calls for corned beef and sauerkraut, and it’s just as delicious.
Potato soup may not spring to mind when you think of St. Patrick’s Day either, but this Irish Soup is another great dish to serve when celebrating the holiday. Potato soup recipes usually call for milk, but this Irish Potato Soup uses chicken broth instead, a change you may prefer.
EMERALD ISLE NACHOS
1 (13-ounce) package of tortilla chips
2 cups shredded Swiss cheese, divided
1 cup shredded cheddar cheese, divided
1/2 teaspoon dried dill weed
1 3/4 to 2 cups shredded, cooked corned beef brisket
1/2 cup Bavarian-style sauerkraut, drained
SALSA TOPPING:
3/4 cup mayonnaise
2 tablespoons sour cream
1/4 cup ketchup
1 tablespoon sweet pickle relish
1/2 tablespoon minced red onion
1 teaspoon Dijon mustard
1/4 teaspoon garlic salt
Preheat the oven to 350 degrees.
Mix Salsa Topping ingredients together and set aside.
Layer 1/2 of the tortilla chips in an even layer in a baking pan. Top with 1 cup Swiss cheese, 1/2 cup cheddar cheese, and 1/4 teaspoon dill weed. Repeat with another layer of chips, cheeses and dill.
Bake in the preheated oven about 5 minutes until cheeses are melted. Remove from oven and set oven rack about 6 inches from heat source and preheat the oven’s broiler.
Top nachos evenly with corned beef and sauerkraut. Broil about 1-2 minutes, till just heated through.
Top each serving of nachos with the Salsa Topping. Makes 6-8 servings.
IRISH POTATO SOUP
5 slices bacon cooked, crumbled, and divided
3 large potatoes, diced into 1-inch pieces
1 tablespoons butter
1 onion, chopped
1 (32-ounce) carton chicken broth
1 teaspoon Kosher salt
1/4 teaspoon black pepper
1 tablespoon dried parsley flakes
1 cup shredded cheddar cheese, divided for garnish
Fry bacon in a Dutch oven over medium heat. When crisp, remove to drain on paper towel and crumble. Melt butter in Dutch oven with bacon drippings. Add onions and stir till translucent.
Add diced potatoes, stir into onions. Cover and cook on medium heat about 10 minutes. Stir mixture a few times to keep from sticking to bottom of the pan.
Add chicken broth and salt and pepper. Simmer mixture about 30 minutes, uncovered, on medium heat, check potatoes for doneness.
Add 1/3 of crumbled bacon and stir. Sprinkle 2 tablespoons cheddar cheese over top of soup.
Divide soup into 6 serving bowls and sprinkle evenly with remaining cooked bacon, parsley flakes and cheddar cheese.
NOTE: If you want a smoother soup, using a potato masher, mash the potatoes in the pan before adding chicken broth. Makes 6 servings.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
