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Crispy Irish Nachos with Savory Corned Beef

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Golden, crispy potato slices topped with tender corned beef and melted cheese, perfect for St. Patrick’s Day or any cozy gathering. This easy recipe delivers nostalgic comfort with a delicious twist.

Ingredients

Scale
  • 4 large russet potatoes, thinly sliced
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 12 ounces cooked corned beef, shredded or chopped
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1½ cups shredded sharp cheddar cheese
  • ½ cup shredded Monterey Jack cheese (optional)
  • 2 green onions, sliced thinly
  • ¼ cup sour cream
  • Pickled jalapeños or fresh sliced jalapeños (optional)
  • Fresh parsley or chives, chopped

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
  2. Wash and peel the russet potatoes. Using a mandoline or sharp knife, slice them into 1/8-inch (about 3 mm) thin rounds. Place slices in a large bowl of cold water and soak for 15 minutes to remove excess starch.
  3. Drain and pat the slices dry with clean kitchen towels or paper towels.
  4. In a dry bowl, combine olive oil, kosher salt, black pepper, and smoked paprika. Add potato slices and toss gently until well coated.
  5. Lay the potato slices in a single layer on the baking sheet, avoiding overlap. Work in batches if needed.
  6. Bake potatoes for 20-25 minutes, flipping halfway through, until golden and crispy.
  7. While potatoes bake, heat a skillet over medium heat with a splash of oil. Sauté diced onions until translucent and caramelized, about 5-7 minutes.
  8. Add minced garlic and cook for 1 minute until fragrant.
  9. Add shredded corned beef to the skillet, stir to combine and heat through for about 5 minutes. Remove from heat.
  10. Remove potatoes from oven and evenly spread the corned beef mixture over the slices.
  11. Sprinkle shredded cheeses generously over the top.
  12. Return the baking sheet to the oven and bake for another 5-7 minutes until cheese is melted and bubbly.
  13. Remove from oven and garnish with sliced green onions, fresh parsley or chives. Add dollops of sour cream and jalapeños if desired.

Notes

Soak potato slices in cold water for at least 15 minutes to remove excess starch and ensure crispiness. Dry thoroughly before baking. Flip potatoes halfway through baking for even crisping. Use parchment paper on baking sheet to prevent sticking. For extra crispiness, broil for 1-2 minutes at the end but watch closely to avoid burning. Leftovers can be reheated in a 375°F oven for 10-15 minutes to restore crispness.

Nutrition

Keywords: Irish nachos, corned beef, crispy potatoes, St. Patrick’s Day, cheesy nachos, comfort food, party snack

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