Irish Potato Nachos

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Irish Nachos – Loaded crispy sliced potato, spicy beef ragu & sour cream

Serves 4


Prep time: 20 minutes

Cooking time: 35 minutes



2 tbsp oil

1/2 large onion, diced

2 garlic cloves, minced

1 fresh chilli, chopped

1 red pepper, diced

1 yellow pepper, diced

600g minced beef

2 tbsp tomato puree

1 tin chopped tomatoes

1 tsp chilli powder

1 tsp paprika

1 1/2 tsp harissa spice

1/4 tsp cumin powder

200ml beef stock

Salt & pepper

6 small potatoes

Vegetable oil for frying



200ml sour cream

100g grated cheese

Fresh or jarred Jalapenos

Chopped coriander



  • Start by making the beef ragu, into a large frying pan, add the oil and over a medium/low heat cook the diced onion, garlic & chilli for about 5 minutes until soft and fragrant.
  • To this add the peppers and cook until soft.
  • Add the minced beef and cook for a further 5 minutes until the beef is broken up.
  • At this point, add the tomato puree, spices and tinned tomato and mix well.
  • Pour over the beef stock and turn down the heat and cook over a gentle heat for 20-25minutes until the beef is cooked and the sauce has reduced.
  • Taste and adjust the seasoning to suit you.
  • While the beef ragu is cooking, turn on your deep fryer and set it at 180C for the potato crisps.
  • Pop the slicer attachment onto your Kenwood mixer and carefully push through the potatoes one by one.
  • Don’t be tempted to slice all the potatoes at the one time as I find they will discolour while waiting to be fried so I like to slice two potatoes, cook them, slice two more etc and continue to do so until you’ve cooked them all.
  • Place the potato slices in the hot oil and cook until golden brown and crispy.
  • Remove and put on some kitchen paper to soak up the excess oil. Season and set aside.
  • To serve, place the hot spicy beef ragu into a serving dish and top with the crispy potatoes and serve with grated cheese, jalapenos, coriander and plenty of sour cream. Enjoy

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