Corned Beef Irish Nachos
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Corned Beef Irish Nachos are a fun twist on traditional nachos, made with thin-sliced potatoes, shredded corned beef, melted cheese and all your other favorite toppings! They are perfect for watching the big game or a delectable appetizer at your next St. Patrick’s Day party.
Check out this Irish Pub Food page for even more delicious Irish recipes.
Everyone’s favorite appetizer is getting an upgrade with the addition of shredded leftover Instant Pot Corned Beef. The chopped bacon is completely optional but does add something extra to these yummy nachos
More Irish Nachos recipes
Ingredients needed
- Russet potatoes
- Olive oil to help the dried rosemary, thyme, and black pepper stick. Sea salt is added but don’t overdue it, corned beef is already salty.
- Shredded cheddar cheese holds all of the toppings on and makes them nachos.
- Shredded or diced corned beef, leftover or fresh.
- Cooked bacon for added crunch and flavor.
- Green onions add a touch of color and flavor.
- Optional toppings: sour cream, sliced jalapeños, salsa, or diced tomatoes.
Be sure to check out the detailed printable recipe card below
How to make corned beef Irish nachos with sliced potatoes
Preheat oven to 450 degrees. Line a baking sheet with parchment paper and set aside.
Wash, dry, and slice the potatoes into .25-inch rounds.
Place potato slices in a large bowl, and toss with olive oil, rosemary, thyme, sea salt, and black pepper.
Place potatoes in a single layer on prepared baking sheet.
Bake for 20 minutes, turn over and bake for an additional 20 minutes.
You can leave the potatoes on the baking sheet or move to a large cast iron baking pan.
Sprinkle with one cup of shredded cheese, then the corned beef. Add the remaining cheese and bacon pieces.
Return to oven for 3 to 4 minutes or until cheese is melty.
Garnish with sour cream, green onions, avocado chunks, or any of your favorite toppings. Serve with additional toppings on the side.
Have leftovers?
- Remove the sour cream and place in an air-tight container in the refrigerator.
- Reheat in a 350 degree oven until the cheese melts, 15 to 20 minutes, or in the microwave for 2 or 3 minutes.
- Serve with fresh sour cream and additional toppings.
Tools used to create this recipe
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- Mandolin
- Large Mixing Bowl
- Baking Sheet
- Parchment Paper
- Cast Iron Baking Pan
- Tongs
- Box Grater
- Cutting Board & Chefs Knife
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- Irish Pub Burgers with Whiskey Aioli
- No-Bake Irish Cream Cheesecake
- Apple-Berry Crumble with Irish Whiskey Cream
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Enjoy!!
Corned Beef Irish Nachos
Equipment
Ingredients
- 1.5 pounds russet potatoes cleaned and sliced .25-inch thick
- 2 tablespoons olive oil
- 0.5 teaspoon dried rosemary crushed
- 0.5 teaspoon dried thyme leaves crushed
- sea salt and black pepper to taste
- 1.5 cups shredded sharp cheddar cheese yellow or white
- 1 cup shredded or diced corned beef
- 5 slices bacon cooked and chopped
- .25 cup sour cream plus more for serving
- .25 cup sliced green onions plus more for serving
- salsa, avocado, jalapeno slices, cilantro optional toppings
Instructions
- Preheat oven to 450 degrees. Line a baking sheet with parchment paper and set aside.
- Wash, dry, and slice the potatoes into .25-inch rounds leaving the skin on.
- Place potato slices in a large bowl, and toss with olive oil, rosemary, thyme, sea salt, and black pepper.
- Place potatoes in a single layer on prepared baking sheet. It is okay if the edges overlap a bit.
- Bake for 20 minutes, turn over and bake for an additional 20 minutes. They should be golden brown and slightly crispy.
- You can leave the potatoes on the baking sheet or move to a large cast iron baking pan.
- Sprinkle with one cup of shredded cheese, then the corned beef. Add the remaining cheese and bacon pieces.
- Return to oven for 3 to 4 minutes or until cheese is melty.
- Garnish with sour cream, green onions, avocado chunks, or any of your favorite toppings. Serve with additional toppings on the side.
Notes
- Remove the sour cream and place in an air-tight container in the refrigerator.
- Reheat in a 350 degree oven until the cheese melts, 15 to 20 minutes, or in the microwave for 2 or 3 minutes.
- Serve with fresh sour cream and additional toppings.
