Potato Nachos

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We love southwest flavors at our house. In fact, we probably eat more Mexican style food than any other flavor profile. Not everything is “authentic,” but typically it’s delicious. Homemade pico de gallo is a staple in our fridge.

Necessity is the mother of invention, particularly when it comes to dinnertime. Recently I found myself needing to use up potatoes from the pantry as well as some carnitas that I had made. I decided to combine them in a dish that looked a lot like nachos. Typically, nachos are corn based. So, I’m taking great liberties in replacing the tortilla chips with home fries and calling it nachos.

The gang declared this dish excellent and even said that they liked it better than with chips. It was a little heartier with the potatoes giving it a stick-to-your-ribs feel. You could easily serve it with your favorite taco filling.

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Potato Nachos
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: Main Course
Cuisine: American
Keyword: dirty fries, loaded potatoes, potato nachos
Servings: 6
Calories: 542 kcal
Author: Jessica Fisher
Ingredients
  • 2 tablespoons olive oil
  • 6 medium potatoes peeled and chopped
  • 1/4 onion chopped
  • 1 tablespoon taco seasoning mix
  • 2 cups shredded beef filling heated
  • 2 cups shredded cheddar cheese
  • 2 to matoes chopped
  • 6 tablespoons sour cream
  • 3 green onions chopped
Instructions
  1. Prepare the potatoes. In large nonstick skillet, heat the oil until shimmering. Add the potatoes and onions and toss to coat. Stir in seasoning. Cover and cook so that potatoes will steam. Cook until potatoes are tender, about 20 minutes.
  2. Remove the cover, and continue cooking, stirring occasionally until the potatoes develop a crisp crust on the outside.
  3. Divide the potatoes into six dishes. Top with carnitas, shredded cheese, tomato, sour cream, and green onion.

  4. Serve hot.
Recipe Notes

Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.

Nutritional values are approximate and based on 1/6 the recipe.

Nutrition Facts
Potato Nachos
Amount Per Serving
Calories 542 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 16g100%
Cholesterol 99mg33%
Sodium 352mg15%
Potassium 1256mg36%
Carbohydrates 30g10%
Fiber 6g25%
Sugar 2g2%
Protein 28g56%
Vitamin A 893IU18%
Vitamin C 32mg39%
Calcium 371mg37%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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Comments

  1. This dish made me smile because my post today is a mexican dish created because I didn’t have tortillas. It also became a family favorite.:) How can you go wrong with Mexican? I used rice in my dish. I hadn’t thought of using potatoes. Great idea!

  2. That sounds like a really yummy dish. Potatoes are a unique addition – which I love.

    Looking for the linky… doesn’t seem to be open yet. I plan to share our recipe for zucchini mac and cheese!

    http://joyinmykitchen.blogspot.com/2010/07/zucchini-mac.html

  3. Barry says

    These look awesome! I’ll have to remember these for the next time my wife let’s me cook!

  4. Micha says

    Yum. That looks amazing. I love fancy potatoes and using Mexican flavors would make me quite happy.

  5. Erica says

    I make an almost identical dish for our Wednesday Suppers at church but I call it Irish Nachos and its the most popular dish I make in the line up- its the only one I can make once a month. I use seasoned potatoes, taco meat, homemade salsa, and all the other taco/ nacho toppings.

    • Shannon L says

      @Erica,

      This is one of our favorite meals. When we eat tacos, we make extra meat to make this dish. It’s a wonderful comfort food during the winter months.

      We also use taco makings on eggs. Hubs puts salsa and meat, I put meat, onions, cheese and sour cream. Yum!

  6. betsy says

    A local bar calls those “Irish nachos”. They are very good and one of our favorites.

  7. Potato Nachos sound fantastic. We can’t have the dairy, but other nacho fixins’ would still be good.

    I linked up my very simple, yet delicious, sauteed zucchini.

    Thanks for the opportunity!

  8. Thank you for hosting! I shared a cheese sauce recipe I found on Serious Eats. I normally end up making it thick, but you can always add more liquid to thin it out.

  9. Nancy says

    Thanks for the idea. Tonight I made this, using kidney beans, corn and lettuce instead of meat.

  10. Carla says

    I am so looking forward to making this next time I have leftover carnitas! Yum!

  11. Elsa says

    Well, I have to try this recipe. This has everything I love.

    Thanks for hosting!

  12. What a fantastic idea – LOVE IT! Stealing it! 😉

  13. Liz says

    Delicious! Thank you for sharing the recipe:)

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