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A cast iron skillet filled with sliced potatoes, melted cheese, diced vegetables, and green onions, with extra toppings in small bowls nearby on a wooden table.
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Irish Nachos with Braised Beef

Crispy roasted russet rounds layered in a hot cast iron with stout braised beef, a cheddar-mozzarella blend that pulls exactly the way you want, and finished with bacon that stays crispy because it goes on after the oven — not before. You built a better nacho tonight, and everyone at the table knows it.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer, dinner, Main Course
Cuisine: Irish
Servings: 6 servings
Calories: 509kcal
Author: Kita Roberts

Equipment

Ingredients

For the Potatoes

  • 2 ½-3 lbs russet potatoes sliced into ¼-inch rounds
  • 3 tbsp olive oil or rendered bacon fat
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp garlic powder

For the Nachos

  • 2 cups stout and coffee braised beef shredded and warmed
  • 1 cup sharp cheddar cheese freshly shredded
  • 1 cup low-moisture mozzarella cheese freshly shredded

To Serve

  • 6 strips thick-cut bacon diced and cooked until crisp
  • ¼ cup green onions scallions, thinly sliced

Instructions

Slice Potatoes

  • Preheat the oven to 400°F. Wash the potatoes and slice them into ¼-inch rounds, leaving the skins on. Slight variation in thickness is fine, the thinner edges will crisp more deeply during roasting.
    A whole potato and several potato slices are arranged on a wooden cutting board with a large knife placed beside them.

Season & Roast

  • In a large bowl, toss the potato slices with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
  • Spread the potatoes in a single layer across two baking sheets.
    A baking dish filled with sliced potatoes topped with flour, paprika, and black pepper, placed on a wooden board.
  • Bake for 20–25 minutes, flipping halfway through, until the edges are golden brown and a fork slides easily through the center.
    Sliced roasted potatoes arranged in a single layer on a rectangular baking tray with browned edges.

Layer Nachos

  • Mix the cheddar and mozzarella together.
  • Arrange half of the roasted potatoes in a 10–12 inch cast iron skillet, slightly overlapping to create a base layer.
  • Sprinkle a handful of cheese over the potatoes.
    A cast iron skillet on a wooden board filled with sliced potatoes topped with shredded cheese.
  • Add the remaining potatoes, then evenly distribute the warm braised beef over the top using a slotted spoon.
    A cast iron skillet filled with sliced potatoes topped with a dark, rich mushroom and beef mixture, placed on a wooden board.
  • Finish with the remaining cheese.

Melt Cheese

  • Place the skillet back into the 400°F oven for 5–10 minutes, until the cheese is fully melted, bubbling, and lightly browned in spots.
    A cast iron skillet filled with shredded cheese and caramelized onions sits on a wooden board over a marble surface.

Finish & Serve

  • Remove the skillet from the oven and immediately top with crispy bacon and green onions.
  • Serve directly from the skillet while hot.
    A cast iron skillet filled with cheesy potatoes, sautéed mushrooms, bacon bits, and green herbs, placed on a wooden table.

Notes

  • Use russet potatoes. Their high starch content creates crispy edges while the centers stay fluffy. Waxy potatoes like Yukon Gold or red potatoes will soften instead of crisping.
  • Roast the potatoes in a single layer. Overlapping traps moisture and prevents browning.
  • Use freshly shredded cheese. Pre-shredded cheese contains anti-caking agents that interfere with melting.
  • Keep the braised beef moist but not wet. Too much liquid will soften the potato base.
  • Serve immediately. Cast iron helps retain heat, but the potatoes stay crisp longest when served fresh.
If you don't already have some prepared, start with our Stout & Coffee Braised Beef Shanks recipe and use the shredded meat here.

Nutrition

Serving: 1serving | Calories: 509kcal | Carbohydrates: 16g | Protein: 32g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.05g | Cholesterol: 86mg | Sodium: 935mg | Potassium: 753mg | Fiber: 1g | Sugar: 1g | Vitamin A: 523IU | Vitamin C: 5mg | Calcium: 296mg | Iron: 3mg