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Bacon Cheddar Spud Nachos

This recipe was born out of an abundance of Thanksgiving leftovers. Between the meal itself and all the breakfast fixins in the fridge that we purchased for hosting family for a long weekend, there was a lot of food that I didn't want to go to waste. As we all know, Thanksgiving means football time and there's nothin' like a steamin' hot plate of nachos while watching the game.

Directions:

  1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. You’ll know the oil is hot once it becomes shiny. Be sure the oil is evenly spread over the bottom of the skillet.
  2. If you have sliced potatoes, boil until soft but not falling apart (7-10 minutes). Remove from pot, drain and pat dry.
  3. If you don't have sliced potato, you'll need to make potato pancakes. To do this, place 2 tablespoons’ worth of mashed potatoes into an oiled skillet, flattening to form an oval-shaped (think Pringles potato chips) disc that’s about ¼”  thick.
    If you do have sliced potato, place the slices into the oiled skillet and follow the following instructions.
  4. Cook for 2-3 minutes or until the bottom of the potato pancakes/discs or the slices have browned and are crispy, being careful not to burn. Flip the pancakes/slices and cook another 2-3 minutes until the second side is also browned and crispy. 
  5. Remove from heat. 
  6. Repeat with the remaining mashed potato “batter” or slices, making several at a time in the large skillet until they’re all cooked.
  7. To serve, arrange the 10 potato pancake/nachos on a plate. Drizzle them evenly with the melted cheese. Then top each with a piece of bacon. And then sprinkle with green onion slices, some cracked fresh pepper and jalapeños if using.
  8. Serve!
This is a recipe by
Hungry Fan
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