Description
This Irish Nachos with Corned Beef recipe features thin, crispy potato slices topped with tender shredded corned beef, shredded cabbage, and melted cheddar cheese. Perfect for St. Patrick's Day or any festive gathering, these loaded potato nachos combine the best of a classic pub favorite with the crispy crunch of homemade chips, finished with fresh sprouts for garnish.
Ingredients
Units
Scale
Potatoes and Oil
- 2 pounds russet potatoes
- Canola or vegetable oil for frying
- Kosher salt, to taste
Toppings
- 2 cups leftover corned beef, shredded or diced
- 3 cups shredded cheddar cheese
- 1 1/2 cups shredded cabbage
- Sprouts for garnish
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for melting the cheese and finishing the nachos.
- Prepare Oil for Frying: In a deep pot, add canola or vegetable oil no more than halfway full and heat over medium heat until it reaches 400 degrees Fahrenheit. You can also opt to bake or air fry the potatoes as alternate cooking methods.
- Slice Potatoes: Using a mandoline slicer or a sharp knife, slice the russet potatoes into 1/4-inch thick slices. Place the slices into a bowl of ice water and soak for 15 minutes to remove excess starch.
- Dry Potatoes: Drain the potatoes thoroughly and dry them completely using paper towels. This prevents oil splatters during frying.
- Fry Potatoes: Fry the potato slices in batches in the hot oil for 5 to 7 minutes until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined baking sheet. Lightly season with kosher salt while still hot. Repeat with remaining slices.
- Assemble Nachos: Arrange the fried potato chips evenly on a parchment-lined sheet pan. Evenly distribute shredded corned beef and shredded cabbage on top, then sprinkle with shredded cheddar cheese.
- Bake to Melt Cheese: Place the sheet pan in the preheated oven and bake for 12 to 15 minutes until the cheese has melted and is bubbly.
- Garnish and Serve: Remove from the oven, top with fresh sprouts, and serve the Irish nachos immediately for best texture and flavor.
Notes
- For a healthier alternative, bake or air fry the potato slices instead of deep frying; bake at 425 degrees Fahrenheit for about 20 minutes, flipping halfway through.
- Drying the potatoes well after soaking is crucial to prevent dangerous oil splatter and to achieve the crispiest chips.
- Leftover corned beef works great in this recipe and adds robust flavor; fresh cooked corned beef can also be used.
- Feel free to garnish with additional toppings like sour cream, sliced green onions, or a drizzle of mustard for extra flavor.
- Use a mandoline slicer for uniform slice thickness to ensure even cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 299 kcal
- Sugar: 2.5 g
- Sodium: 233 mg
- Fat: 11.2 g
- Saturated Fat: 4.8 g
- Unsaturated Fat: 6.3 g
- Trans Fat: 0.1 g
- Carbohydrates: 20.5 g
- Fiber: 3 g
- Protein: 28.6 g
- Cholesterol: 58 mg
