Corned Beef Irish Nachos are perfect for appetizers or dinner!

Corned Beef Irish Nachos

  • Author: Dan
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings for appetizers 1x

This super tasty nacho recipe is perfect for your St. Patrick’s Day party! No leftover corned beef? Head to your deli counter and grab some!



  • Canola or vegetable oil for frying
  • 2 lbs. russet potatoes, washed but not peeled
  • Kosher salt
  • 2 cups leftover corned beef, diced
  • 3 cups shredded Swiss cheese
  • 1 1/2 cups shredded cabbage
  • Sprouts for garnish


  1. Preheat the oven to 425 degrees.
  2. Heat the oil in a heavy, deep pot until no more than halfway full, it reaches 400 degrees.
  3. Slice potatoes 1/4″ thick on a mandoline slicer, or carefully with a sharp knife, then place in a bowl of water to soak for 15 minutes.
  4. Drain the potatoes and dry very well with paper towels. Water will make the oil splatter so the potatoes must be dry.
  5. Once the oil comes to temperature, fry the potatoes in batches for 5-7 minutes until golden brown.
  6. Remove the potatoes to a paper towel lines baking sheet, then lightly season the potatoes with salt while hot. Repeat with the remaining potato slices.
  7. Place the fried potatoes onto a sheet pan and layer with the corned beef, cabbage and cheese.
  8. Bake for 15 minutes.
  9. Top with sprouts and serve.
  • Category: Appetizers
  • Method: Stove Top/Oven
  • Cuisine: American

Keywords: nacho recipe, leftover corned beef recipe, leftover recipe, beef nachos, appetizer recipes