Irish Breakfast Nachos

I love potatoes for breakfast!  Let’s be honest, I love potatoes anytime of day really.  I love good ol’ russets, reds, purples, Yukon golds  and now roosters!  Rooster potatoes just started showing up in my grocery store and I can’t get enough of them.  I started slicing them thin and frying them up in avocado oil as a side dish twice a week with dinner.

Recently I discovered Irish Nachos and am totally addicted to them.  You simply replace tortilla chips with sliced and baked or fried potatoes to make them Irish.  Go figure.  Since St. Patrick’s Day is right around the corner I figure these nachos would be a great way for folks to soak up all the alcohol they’ll imbibe in honor of an Irish saint.

I have a mandolin that makes slicing potatoes super easy and fast.  The Roosters slice up nicely because their flesh is quite buttery.  Traditionally Irish Nachos (not sure how traditional Irish Nachos really are) are loaded with bacon and cheese.  You can really throw anything on these thinly sliced potatoes though.  I took this opportunity to put chorizo, egg and avocado on mine.  I have been known to scour my fridge and pantry looking for something, anything, that can serve as a vehicle for stuffing avocado in my mouth!  If nothing is around, I scoop it out with a spoon and eat it like pudding!


Irish Breakfast Nachos

serves 1 (that’s right, I said ONE, these are too good to share)


1 rooster potato, sliced with a mandolin, I set mine on #2

1 egg, scrambled

3 oz. chorizo, cooked into crumbles

1 oz. white cheddar cheese, grated

1/2 avocado, diced

avocado oil

salt and pepper


Pre-heat the oven to 375 degrees fahrenheit.  Slice the potato and spread the slices out on a baking sheet.

The little ends of the potato don’t make the cut!  Generously pour avocado oil over the potatoes and rub it over each slice.  Sprinkle with salt and pepper and bake for about 15 minutes or until starting to significantly brown.

While the potatoes bake, cook up the chorizo into crumbles and set aside.  I use Boulder Sausage because it’s amazingly good and isn’t loaded with stuff like corn syrup (really?) and preservatives.  Then in the same skillet the chorizo was cooked in, I scrambled an egg.  I wasn’t going to let those sausage drippings and seasonings be left behind in the pan!  Set both aside in a bowl.

Remove the potatoes from the oven and let them drain on a paper towel to remove the excess avocado oil.  I ate several slices straight from the baking sheet while doing this.  Yumm!

Plate the potatoes, I don’t really overlap them at all because I like to load each potato slice individually with the goods.  I find it makes it easier to eat them this way because I only use my hands with this meal – no fork please.  Top each potato slice with the sausage/egg mixture, then sprinkle with the grated cheese, microwave for 30 seconds to melt the cheese and then top with the avocado chunks.

Now put the plate close to your face and scoop each lovely slice into your mouth.

Along with a steamin’ hot cup of Peet’s Coffee… Best.  Breakfast.  Ever.

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