I’m fairly obsessed with the fall/winter holiday season. I love Thanksgiving, and Christmas is my absolute most favorite time of the year. I relish the smells, sounds, and sights that come with these holidays…the warm colors, the spicy smells, the baking, the time spent with family, the opportunity to reflect with gratitude on our many blessings, the time spent reading about Jesus’ miraculous birth and the all-encompassing sparkly, joy-filled goodness of it all.
Likewise, come Spring, I also really love Easter. The multitude of emotions that come with reflecting on our Savior’s death and resurrection are heavy, but it all culminates in a story that conveys nothing if not hope. The weather is warmer, flowers are beginning to bloom, we are able to spend more and more time outside, and we have hope. Hope because of what was done for us on that infamous cross.
So you’d think I’d have a pretty good grasp on all holidays. But when my husband asked me yesterday to make something Irish, I realized that St. Patrick’s Day had all of a sudden snuck up on me. This isn’t unusual…I don’t have anything against the holiday; it’s just one of those (along with New Years and Valentines Day) that I typically don’t do too much for. But being that Benj is half Irish, I knew I wanted to make something for him.
He mentioned seeing this idea, so I did a little searching. I put together what I thought he would like, and what resulted was a meal that totally blew our socks off. Honestly. I didn’t even view this as meal when he mentioned it…I thought it was like a potato skin-type appetizer (of which I have actually never had). But I went with it. And loved it. And I think you will too.
Irish Nachos with Guinness Glazed Onions
Non-stick cooking spray
4 medium potatoes (I used Yukon Gold)
Salt and pepper to taste
2 Tbs oil (canola or olive)
One sweet onion, halved and sliced
1/4 c Guinness
3/4 c sharp cheddar cheese, shredded
4 slices bacon, cooked and crumbled
Sour cream (optional)
*The prep for the base of this dish, the potatoes, came from Slender Kitchen, and I think it makes all the difference!
Wash and dry potatoes, and slice into thin (1/8″) rounds. Lay slices on paper towels, and with a second paper towel press and absorb any extra liquid from the potatoes. This isn’t absolutely necessary, but it really helps in getting crispy potatoes, which was very important to me.
Place two baking pans in a preheated 400 degree oven and let warm momentarily. Remove, and spray with cooking spray. Lay potato slices in a single layer on the baking sheets, and sprinkle with salt. Return to the oven and roast for 15 minutes. Remove the pans, flip the potatoes, and roast for another 15 minutes, or until the potatoes are golden brown.
While potatoes are roasting, prepare your onions. Heat oil over medium heat, and when hot add the sliced onions. Sprinkle with salt, and cook until onions begin to caramelize, about 5-10 minutes. When onions are brown, add the Guinness and cook another 5 minutes or so, until most of the liquid has reduced. Remove from heat and set aside.
When your potatoes are done roasting, consolidate the crispy slices on to one pan (or oven safe serving tray) and begin adding your toppings….onions first, then cheese, then bacon. Pop back in the oven for 5 minutes, or until the cheese has melted. Serve with sour cream.
Try, just try not to enjoy these.