Looking for a fun way to feed a crowd? This Loaded Pub Chips Bar is a deliciously creative feast that turns your home into everyone's favorite neighborhood bar!
I remember the first time I had pub chips. I was in college, at a bar that we frequented because they had $1.75 PBR, and I was starving. Pub chips sounded amazing. I loved chips! But little did I know what exactly to expect...
A GINORMOUS plate arrived. It was overflowing with crispy potatoes, and a mountain of ground beef, scallions, bacon, tomatoes, more bacon (I really did love this bar), cheddar cheese, and a generous dollop of sour cream on top.
Pub chips are classic pub fare, but you don't have to head to the pub to enjoy these. They're so fun to make at home and enjoy over a few pints with friends!
Loaded Pub Chips Bar
Creating a loaded pub chips bar is the perfect solution to feeding a crowd. It's a great way to satisfy picky eaters, friends on various diets, friends who have dietary restrictions, and also friends who want full-on no-holds-barred comfort food. There's truly something for everyone here!
The yummy goodness starts with thinly sliced potatoes. I use the #2 setting on my mandolin to achieve even slices.
The Blend: Mushrooms and Beef
Unlike traditional pub chips, I decided to lighten these up a bit. We don't eat a lot of beef in our house, and when we do, I like to blend a little bit of beef with a healthy serving of finely chopped mushrooms. When chopped to the same consistency as beef, and cooked properly, mushrooms mimic meat and totally blend in.
Mushrooms are low in sodium and rich in umami (the “fifth” taste), so blending mushrooms with meat helps add a bunch of flavor without added sodium! If you're like me, and love all of the nutritious goodness that mushrooms add – like vitamin D, B vitamins, antioxidants and potassium – make the pledge to be a blenditarian and share what drives you to do better. If you take the monthly Blenditarian Challenge, you could enter to win $250, too!
See how well the finely chopped mushrooms blend right in with the ground beef? Love how it adds bulk with benefits to any dish!
All the Fixings
Okay, so you've got your base of crispy pub chips and the meaty blend of mushrooms and ground beef. Now it's time to choose your fixings.
You'll want to choose a variety of different kinds of fixings to please the whole gang. Here are a few ideas of what I like to serve, to get you started:
- chopped bacon
- chopped tomatoes
- sliced or chopped black olives
- shredded cheese or shredded non-dairy "cheese" options
- sliced radishes
- diced red or green bell peppers
Don't forget the sauces & creamy toppings! I like to offer:
- fresh pico de gallo or other red salsa
- queso dip
- sour cream
- creamy avocado dressing
What other toppings or fixings would you include that aren't on this list?
Loaded Pub Chips Bar Recipe
Loaded Pub Chips Bar
- Preheat oven to 425 degrees. Cover two baking sheets with foil and spray with cooking spray. Set aside.
- Place sliced potatoes in a single layer, covering the foiled baking sheets. You may have enough slices for a third baking sheet; if so, set those aside and bake them according to the same instructions after the first set are baked.
- Bake at 425 degrees for about 15-18 minutes or until potatoes are nice and crispy without being burnt. I like to rotate pans halfway through the baking time for even baking.
- While potatoes are baking, prepare a large skillet with olive oil over medium-high heat. Add garlic, ground beef, and mushrooms. Stir and cook until the meat is fully cooked, which takes about 6-8 minutes. Add taco seasoning once meat is cooked, and stir to coat the blended mixture evenly. Remove from heat and place in a bowl until you're ready to serve.
- To prepare the Loaded Pub Chips bar, place the crispy potatoes in a serving platter or a baking sheet lined with parchment paper. Place your choice of fixings in separate bowls. I like to gather them together in one place, like on a rimmed baking sheet. Serve immediately.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.