- 2 lbs russet potatoes scrubbed clean
- 2 tablespoons neutral oil I prefer grape seed
- salt and pepper to taste
- 7 ounces Irish aged cheddar cheese grated
- 3 ounces shredded corned beef
- ⅓ cup thinly sliced scallions from about 4
- ½ cup sour cream
Preheat the oven to 425 degrees, then line a sheet pan with parchment paper to prevent sticking.
Slice the potatoes about ¼ - ½ inch thick, then toss them with the oil and plenty of salt and pepper, then arrange them in an even layer on the pan.
Bake for 20 minutes, toss them around, then bake for another 15-20 minutes until browned and crisp in some spots.
Sprinkle with grated cheese and corned beef, then place back in the oven for about 5 minutes or until the cheese is thoroughly melted.
Top with scallions and dollops of sour cream. Serve immediately.
- Ensure that the potato rounds are evenly sliced to ensure uniform cooking.
- Don't overcrowd the pan, as this can prevent the potato rounds from crisping up properly. If doubling the recipe, use a second pan.
- Keep an eye on the potatoes while baking to prevent them from burning.
- Swap the potatoes out for potato chips to make this recipe even easier!
Calories: 435kcal | Carbohydrates: 35g | Protein: 16g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 62mg | Sodium: 484mg | Potassium: 885mg | Fiber: 3g | Sugar: 2g | Vitamin A: 609IU | Vitamin C: 16mg | Calcium: 333mg | Iron: 2mg