While we are not fanatical about St. Patrick's day celebrations around here, I will take any excuse I can get for an extra dose of carbs and beer cheese.
Sometimes, in the midst of taking sermon notes during Sunday service, an idea will pop into my brain that I just cannot ignore. I jot it down to be considered later and return my focus to the text. Several weeks ago, I left church with one scribbling on my bulletin that seemed especially ingenious.
Up until that casual scribbling, I had not been able to dream up any fresh St. Patrick's day recipes to share with you all, but this...this had potential.
We begin with fried potato skins. Extra crispy and well salted.
Sausage is browned to a crisp.
Beer and Irish cheddar are whisked into the creamiest of cheese sauces.
Now, it is time to layer.
Do not be skimpy with the cheese sauce.
It is a holiday, after all!
All my carb dreams are coming true right here.
Grab your kitchen shears and snip some green onions for color and crunch.
After devouring two massive bowls of these nachos, Mr. Pedantic and I agreed that we could open a pub tomorrow with only these on the menu and it would be a raging success.
They really are just that good.
St. Patrick's Day may well be in the running for my favorite holiday if it can always include these nachos.
When it comes to eating this wonderful monstrosity, choose your own adventure. Fingers or fork; it's all up to you.
Happy St. Patrick's Day!
FOR THE POTATOES
- 3 large russet potatoes, scrubbed well
- 1 tablespoon kosher salt
- 3 quarts canola oil
- sea salt
Place potatoes in a 4-quart saucepan and cover with water and kosher salt. Set the pan over high heat and bring to a boil. Reduce heat slightly and boil until the potatoes are fork-tender; about 25 minutes.
Drain the potatoes and allow to cool completely.
Fill your deep fryer (or a large dutch oven) with about 2 inches of oil and heat to 375 degrees. Line a large baking sheet with two layers of paper towels.
Slice the cooled potatoes lengthwise and use a tablespoon to scrape out the center of the potatoes, leaving about a 1/4-inch border of potato attached to the skins. Use a sharp knife to cut the potato skins into 1-inch squares.
Cook's Note: You may save the scraped inner potato and make mashed potatoes or potato pancakes later on!
Working in two batches, drop the prepared skins into the fryer and fry until deep golden and crisp; about 4 minutes.
Use a spider or slotted spoon to remove the potatoes from the oil, placing them onto the prepared baking sheet. Sprinkle with sea salt.
FOR THE CHEESE SAUCE
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 tablespoon kosher salt
- 1 cup Irish ale
- 2 cups whole milk, warmed
- 3 cups Irish white cheddar, grated
Melt butter over medium heat in a 3-quart saucepan. Whisk in flour, forming a roux. Simmer the roux for about 2 minutes; until just golden. Whisk in kosher salt and ale. The ale will simmer furiously at first. Allow the foam to go down a bit, then whisk in milk.
While whisking constantly, bring the mixture to a boil and boil for about 2 minutes; until slightly thickened.
Remove from heat and stir in grated cheese. Allow to cool slightly while you prepare the other toppings.
TOPPINGS & ASSEMBLY
- 1/2 lb loose sausage
- 2 green onions, chopped
Place sausage in a large, nonstick frying pan and set over medium high heat. Use a spatula to break up the sausage as it cooks. Cook until crisp and evenly browned.
Divide fried potatoes amongst 2-4 bowls and top with sausage. Cover with cheese sauce and sprinkle with green onions. Serve immediately. Enjoy!!
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