Bull Brand Corned Meat Loaded Potato NachosTake your nachos to the next level with our Bull Brand Corned Meat Loaded Potato Nachos are a delightful twist on the classic favourite.
4 large potatoes
2 Tbsp cooking oil
1 Tbsp Hinds dried mixed herbs
2 Tbsp Hinds Potato Spice
1 white onion – finely chopped
1 x Bull Brand Corned Meat – diced in 1cm cubes
1/4 cup cheese – grated
1/4 cup sour cream (optional)
1 Tbsp parsley – finely chopped (optional)
Preheat an oven to 200°C and line a baking tray with greaseproof paper.
Using a sharp knife, slice the potatoes crosswise into 0.5cm thick rounds (no need to peel).
Transfer to a large bowl and drizzle with oil, sprinkle with Hinds Potato Spice and Hinds dried mixed herbs, toss to combine, making sure each slice is well-coated.
Place the coated potatoes onto the lined baking tray and place into an oven. Bake for 15 minutes before flipping and baking for a further 15 to 20 minutes until golden brown and crispy on both sides. Remove from the oven to cool.
In a drying pan, add 1 tbsp oil, the finely chopped white onion and the diced Bull Brand. Fry until browned before sprinkling over the crispy potatoes. Top with the grated cheddar and place back into the oven for 5 minutes to allow the cheese to melt.
Remove from the oven, top with the sour cream and garnish with finely chopped parsley.