Author Notes
We like corned beef and swiss and also nachos. I just combined them all to make a killer game day appetizer. —jane mcmillan
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Ingredients
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4
slices bacon, fried crisp
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4
medium potatoes sliced 1/4 inch thick, skins on
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1 tablespoon
extra virgin olive oil
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1
small onion cut into slices
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1/4 cup
Guinness beer
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1/2 teaspoon
each, kosher salt and fresh ground black pepper
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3/4 cup
diced corned beef
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1/2 cup
sauerkraut, well drained
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2
jalepenos, sliced thinly
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6 ounces
Swiss cheese, shredded
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1/2 cup
sour cream
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2 tablespoons
pickled jalepenos
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4 tablespoons
diced tomatoes
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1 cup
salsa verde
Directions
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In a cast iron skillet, fry the bacon, drain on paper towels, crumble.
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Slice the potatoes and fry in bacon drippings until crisp and golden on each side.Drain on paper towels.
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Put the olive oil in the same pan and add the onions, cook over med high heat until carmelized.Add the Guinness salt and pepper,and continue cooking until the beer reduces off.
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Wipe your pan out, spray with non stick spray and put a layer of crispy potatoes in.
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Sprinkle evenly over the potatoes in this order: carmelized onions, corned beef, sauerkraut, jalepenos and Swiss cheese.
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Put under the broiler about 6 inches from flame and cook for 8 to 12 minutes or until heated through, and cheese is all melted and gooey.
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Remove from oven and garnish with sour cream, jalepenos, and tomatoes.
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Serve with Guinness, of course.
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