Gluten Free Irish Breakfast Nachos (with Prosciutto) Recipe

by Chrissy and Lauren on March 20th, 2013


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

Your answer should be nothing. Absolutely nothing.

Irish Breakfast Nachos

Irish Breakfast Nachos

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.

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.

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…

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.

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.

Serves 2-3

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Author Information: Chrissy & Lauren, San Diego, CA Recipe/Food Blog: From the Little Yellow Kitchen Website: http://www.fromthelittleyellowkitchen.com Email contact: littleyellowkitchen@gmail.com Follow us on Twitter: https://twitter.com/LilYellowKitchn Like us on Facebook: https://www.facebook.com/LittleYellowKitchen


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