IRISH PUB NACHOS
Do you ever have that funny moment where you don’t know what to say, or to talk about. Happens to me allll the time. Especially when it’s time to sit down in front of my computer and get serious about getting a post and recipe written out.
Luckily, there’s this thing called ‘notes’ on my cellular device. Where I can actually make just that, notes, of what I want to talk about, discuss, or look up at a later date.
Ingredients
Instructions
For Complete Instructions Please See : 4sonrus.com
Luckily, there’s this thing called ‘notes’ on my cellular device. Where I can actually make just that, notes, of what I want to talk about, discuss, or look up at a later date.
Ingredients
- 1 1/2 lbs russet potatoes, scrubbed and sliced into quarter inch coins
- 2 tbsp olive oil
- 1/2 tsp dried rosemary leaves
- scant 1/2 tsp ground thyme
- salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 5 slices thick cut bacon, cooked crisp and crumbled
- sour cream, or Greek yogurt, to taste
- pico de gallo, to taste
- 2 green onions, thinly sliced optional
- 1 tbsp chopped fresh cilantro leaves
Instructions
- Make sure you've washed and scrubbed your potatoes. Use a clean dish towel to dry up any of the excess moisture.
- Use a sharp knife to slice them into 1/4 inch thick coins. Add the potatoes to a large mixing bowl.
- Drizzle them with olive oil. Add in the seasonings--rosemary, thyme, salt, and pepper. Use a spatula to toss them to coat, gently but until all the spices and oil are evenly covering all the potatoes.
For Complete Instructions Please See : 4sonrus.com
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