Corned Beef Irish Nachos are coming your way for your St. Patrick’s Day celebration! If you can wait that long to make them…
So what are Irish nachos you ask? Good question because I had the same one.
I thought they were just regular nachos with “Irish” toppings…you know like corned beef, potatoes, stuff like that. I mean, it sounds good to me.
But then I found out that Irish Nachos are actually made from potatoes – the chips are potatoes, not tortilla chips.
Well now I was interested.
I wanted to make my Irish Nachos with Irish toppings too – make these nachos even more appropriate for St. Patrick’s Day feasting…
Getting the potato chips sliced thin and frying them up until they are crispy is an important party of this recipe. If you’ve never made homemade potato chips at home your in for a treat. They usually get eaten faster than I can fry them up at my house.
If you really wanted to make these Corned Beef Irish Nachos and didn’t want to make your own chips – which I’m telling you would be a mistake – make the chips – but if you really, really didn’t want to you could grab a bag of thick cut potato chips from the store and use those as your base.
But make the potato chips.
Just do it.
OK, so after you’re done frying your potatoes you can start to load on the toppings.
I used corned beef, shredded cabbage and Swiss cheese. If you want to make these ON St. Patrick’s Day and you don’t have leftover corned beef you can just grab some at your deli counter.
Bake and top with these cool arugula and clover sprouts I found for an extra crunch on top. Also because it’s something green for St. Patrick’s Day…but the fresh bite of the sprouts on top definitely works.
Grab a green beer or two and get these Corned Beef Irish Nachos in the oven for your St. Patrick’s Day party!
- Canola or vegetable oil for frying
- 3 large russet potatoes, about 3 lbs.
- Salt for seasoning
- 2 cups cooked corned beef, diced
- 3 cups shredded Swiss cheese
- 1½ cups shredded cabbage
- Arugula and clover sprouts for garnish
- Preheat the oven to 425 degrees.
- Heat the oil in a heavy, deep pot until it reaches 375 degrees.
- Slice potatoes ¼" thick on a mandoline slicer, then fry in batches for 10 minutes until golden brown.
- Drain the potatoes on paper towels, then lightly season them with salt while hot.
- Place potatoes on a sheet pan and layer with the corned beef, cabbage and cheese.
- Bake for 15 minutes.
- Top with sprouts and serve.