Irish Breakfast Nachos {with Prosciutto}

by Chrissy

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Nachos for breakfast. What more could you really ask for?

Your answer should be nothing. Absolutely nothing.

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The first time I had Irish nachos I thought I was getting chips with corned beef and cabbage on them. I was in for a glorious surprise. When my plate of pub food appeared in front of me, along with a cold micro brew, I saw a pile of potatoes, bacon, jalapeños, scallions, and cheese.

Tons of cheese.

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I might have given away a little piece of my heart that night.

There’s no telling what really happened. All I know was that I fell in love with them at first sight, right then and there.

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This was probably one of those rare moments in life, where I felt it essential to recreate pub food. It’s more common to just eat it, enjoy it, and regret it later…not recreate it. Breakin’ rules all the time…

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Hope you all had as tasty St. Patty’s day! We sure did. After spending all day playing beach volleyball in the beautiful 70 degree San Diego sunshine, I came home to a fabulous corned beef and cabbage meal that Lauren prepared. Food coma central. ‘Twas a good day indeed.

PS. We made these with Prosciutto, but you can easily swap it for some leftover corned beef. That would be just as delicious.

 

Irish Breakfast Nachos {with Prosciutto}

Print Recipe!

Serves 2-3

Ingredients:

2 small russet potatoes, sliced into 1/8 inch rounds

½ cup red bell pepper, diced

½ cup sliced mushrooms

2 green onions, chopped (white parts set aside for sautéing)

¼ cup basil, chiffonade cut

3 eggs, scrambled

½ cup shredded cheddar cheese (we use raw milk white cheddar)

2 slices *prosciutto, cut into slices

Olive oil

Salt

Pepper

Hot sauce

 

Directions:

To crisp potatoes, modestly drizzle with olive oil, sprinkle with salt and pepper, and lay out on a foil-lined baking sheet, in a single layer. Bake at 475 for 20 minutes, flipping over halfway through.

Meanwhile, heat 1 tsp of olive oil and sauté red bell pepper, mushrooms, the white parts of the green onion, for 4-5 minutes, stirring occasionally.  Transfer to plate.

To the pan, add a ½ tsp of olive oil and add eggs, a pinch of pepper, and cook through, stirring often.

When potatoes are moderately crispy, remove from the oven and layer scrambled eggs, sautéed veggies, green onions & basil, then sprinkle shredded cheese over top. Place back in the oven for 3-4 minutes until the cheese is melted. Remove from oven, drizzle with hot sauce, serve and eat immediately.

 

 *Little Yellow Note: can easily swap prosciutto with cooked bacon, ham, or leftover corned beef.

From the Little Yellow Kitchen,

Chrissy

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3 Comments to “Irish Breakfast Nachos {with Prosciutto}”

  1. This looks delectable! And anything baked in a cast iron pan has instant cred!!! :-)

    Lisa

  2. What an awesome idea! Probably a great way to use up leftovers, too.

  3. Mmmm, I could have used a plate of this on Monday morning!