Smoked Meat Kimchi Potato Nachos

The best of #homecooked fusion

As you know, I am truly resourceful when it comes to cooking and I absolutely love making fusion creations. The theme over the next few posts and weeks will revolve around using your original creation leftovers to make even better and tastier original creations. These smoked meat kimchi potato nachos may be the epitome of this mindset and this theme.

After an incredible smoke-day involving ribs, chicken, sausage Kimchi potato nachos with olives, smoked chicken quarters, smoke spolumbos sausage and homemade Korean red pepper corn salsa.

Four to six potatoes and whatever you can dream of for toppings… that’s all you’ll need for this, maybe the best fusion cooking hour you will ever be a part of.

How are “pachos” Irish?

well, they aren’t really. But Irish people eat and grow potatoes… and so clearly they would rather eat nachos with potatoes over tortilla chips (why the way, tortilla chips are, while not hard to make, also very time-consuming to make – check out our recipe here)

Potato nachos are obviously part of any Irish pub snack menu and why not take Tex-Mex to an Irish-Korean dance? I say this sometimes, but you will absolutely not regret trying this.

Best part of all, this dish was made by scavenging my freezer, fridge for leftovers and pantry for potatoes and spices. Easy does it! The trick to these Smoked Meat Kimchi Potato Nachos is that the smoked meat was from the day before!

The key topping: Corn Salsa

I somewhat invented this corn salsa, so I’m super keen to share it with you! Whether on these #homecookedfeast worthy potato nachos or with your traditional nachos, you must give this Korean Red Pepper Corn Salsa a try!

It’s so good, it’s even one of the top ingredients in the below recipe 🙂

Smoked Meat Kimchi Potato Nachos

Admittedly, from scratch this is a really simple but lengthy process. 3 stages and tons of flavours; this is something you will NOT regret making.

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Prep Time 15 mins

Cook Time 15 mins

Fry Time 15 mins

Total Time 45 mins

Course Main Course

Cuisine Irish, Korean, Tex-Mex

Servings 6 servings

Calories 450 kcal

Equipment

• Heavy Pot (medium size)
• Baking Sheet

Ingredients

  

• 5 Russet potatoes Kennebec or White
• 3 cups cooking oil (high burn temp) canola, avocado, peanut
• 1 cup Korean Red Pepper Corn Salsa See recipe link above
• 2 cups cheese shredded
• ½ lb. meat (chopped sausage, pulled chicken/pork, steak…) use whatever leftover or whatever favorite you have on hand!
• ½ can black olives
• ½ cup red or green bell pepper finely chopped
• ½ cup white or red onion finely chopped
• ¼ cup kimchi finely chopped
• cilantro chopped, garnish
• green onion finely sliced, garnish

Instructions

 

Deep Fried Chips

• Heat oil in a thick-bottom pot. Bring to ~350°F /175°C.
• With a mandolin on waffle/ripple setting and/or by hand (with/without ripple), thinly slice up 4-6 large potatoes, or accordingly to however large a serving size you would like.
  
• Gently place chips in hot oil. Be careful for splashback (oil is hot!)
• Deep fry for 12-15 minutes, or until desired cook level. Do multiple batches, if required.
  

Bake

• Preheat oven to 375°F.
• While keeping (at least) a loose eye on the potatoes that are cooking in hot oil, chop, slice, dice and prepare all ingredients.
• I made this with corn salsa (because I admittedly didn't have any tomatoes that day), but feel free to top with tomato-based salsa as well), must use toppings are onion, green onion, cilantro, corn salsa, (smoked) meat and KIMCHI!
• Make as complicated as you want. Just make sure you layer your cheese and chips!!!
  
• Top with all desired ingredients (the world is your oyster!…you can even use oysters if you want).
• Once topped, bake for ~15 minutes or until desired bake-level is reached (cheese sufficiently melted and veg/meat sufficiently cooked)
• Once baked, remove from heat and let rest 3 minutes before dishing out. ENJOY!

Notes

I’m sure the calories are higher than that… depends what you put in it (and apparently where you check for deep-fried potatoes calories) 🙂 

Keyword asian fusion, asian fusion ribs, kimchi, kimchi fusion, korean bbq, leftovers, nachos, potato, potato nachos, tex mex fusion

If you’re looking for how to make just French fries or waffle fries on their own, try this recipe here!

LOOKING FOR THINGS TO EAT WITH THIS?

Try it straight up with some delicious #homecooked Potato Nachos!

Try this (or compose this) dish alongside one of these tasty sensations:

• Simple Smoked Gochujang Ribs
• Al Pastor Ribs
• Cajun Smoked Chicken Quarters

Want to take it to the next level? Smoke your corn before making your Korean-style red pepper corn salsa!

WE WANT TO HEAR FROM YOU!

I absolutely love to make fusion dishes… but I’m from Canada, so I could always use more tricks!

Any family secrets? Any stories?

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Thanks for stopping in!

Enjoy food; enjoy life. – HCF