Irish Nachos by Jeremiah Doughty

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Recipe - Guest Post: Irish Nachos by Jeremiah Doughty

From the Weston Kitchen


Irish Nachos

  • 6 large baker style potatoes
  • 2 teaspoons of desired fry seasonings
  • 2 cups peanut or fry oil
  • ¼ cup green onions, chopped
  • 2 cups mixed jack and cheddar cheese
  • 1 pound Wild Boar Bacon

Bourbon & Brown Sugar BBQ Sauce

  • ½ cup white onion, minced
  • 5 cloves garlic, mined
  • ½ cup bourbon
  • ½ teaspoon cracked pepper
  • ½ tablespoon salt
  • 2 cups ketchup
  • ½ cup tomato paste
  • 1/3 cup apple cider vinegar
  • 1 tablespoon liquid smoke (optional)
  • 1/4 cup Worcestershire sauce
  • ½ cup brown sugar
  • ½ teaspoon chili powder


Irish Nachos with Wild Boar Bacon & Bourbon BBQ Sauce
by From Field To Plate

Directions: Fries

  1. Scrub and roughly peel your potatoes leaving some skin on
  2. Using your Weston Fry Cutter, cut each potato in to perfectly cut fries
  3. Place fries in a bowl of cold water and soak fries for 30 minutes to 1 hour. Soaking helps remove unwanted starches and helps with the frying process
  4. Drain water and rinse once more, pat dry
  5. In a large skillet or fryer heat oil and add fries in batches until cook golden brown
  6. While fries are cooking heat oven to 275 degrees
  7. Remove from heat and drain, while still hot out of fryer add desired fry seasonings, any favorite spices cheese or bacon
  8. Remove from oven and top with green onions and enjoy

Directions: Sauce

  1. In large stock pot or Dutch oven, sauté onion and garlic for 1-2 minutes over medium-high heat
  2. Add bourbon, simmer for 10 minutes deglazing the pan as you cook
  3. Add remaining ingredients, stirring to mix completely
  4. Bring sauce to a boil
  5. Simmer over medium- low for 20-25 minutes stirring often
  6. Remove from heat and allow to cool
  7. If you want a smoother BBQ sauce, pour sauce through a strainer or put in blender for a quick pulse
  8. Cool or serve warm

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