Irish Corned Beef Nachos

Your taste buds will be dancing a jig after just one delicious nibble of Irish Corned Beef Nachos. Instead of a traditional tortilla chip base, this Emerald Isle-inspired appetizer is built upon a foundation of potatoes – just like the Mother land herself!

Potato rounds have been baked at a high temperature to be crispy on the exterior with a pillow-like soft interior.  Between the strata of spuds and gobs of ooey-gooey sharp cheddar cheese and shredded corned beef, the amazing combination of flavors will shamrock your world! Go ahead and kick up your heels and drizzle your favorite creamy dressing on top – try Original Thousand Island dressing!

Cooking Irish Corned Beef Nachos

Corned beef, like potatoes, is one of those foods that pops to mind whenever Ireland is mentioned. It’s a salt-brined brisket that has been boiled and then hunked up, chopped, sliced or shredded. In the U.S., the Reuben sandwich is one of the most familiar ways we eat this old-school meat preparation today . . . . these potato nachos may just change that!  While it’s not extremely difficult to make your own corned beef by slow-cooking in the oven or Crock Pot, I highly recommend picking it up from the deli section of your market for convenience and practicality.

Set up a dart table, pop open a six pack of stout, pull a batch of Irish Corned Beef Nachos out of the oven and watch how quickly your friends pop over to enjoy an impromptu pub party. It’s a festive and flavorful way to celebrate St. Patrick’s Day, or any day! 

Irish Corned Beef Nachos

Serves 6 | Finish in 50 minutes
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Built on a foundation of potatoes, like the Motherland, my recipe for Irish Corned Beef Nachos is lip-smacking snack or appetizer that will have your taste buds dancing a jig!

Ingredients

2 to 2 ½ pounds russet potatoes (about three 5” potatoes)
3 Tablespoons olive oil
2 teaspoons Instantly Fresh Thyme
1 1/2 teaspoons coarse sea salt
1 ½ teaspoons ground black pepper
6 ounces sharp white cheddar cheese, shredded
¾ pound shredded corn beef*
1 cup Litehouse Original Thousand Island Dressing
1 tablespoon chopped fresh thyme, optional garnish

Directions

Preheat of to 450 F degrees. Line two rimmed baking sheets with foil and lightly spray with cooking spray. Set aside.
Wash and dry potatoes, leaving skin intact. Slice potatoes crosswise into ¼” rounds.
Place potato slices in large bowl and drizzle with olive oil, thyme, salt and pepper.
Arrange potato slices in a single layer on foil-lined baking sheets. Bake for 15 minutes or until turning golden brown, and then flip over and cook and additional 15 minutes. Leave oven on.
Take potatoes from baking sheets and line bottom of 8” cast iron skillet with 1/3 of potatoes. Top these potatoes with 1/3 portion of corned beef and 1/3 portion of cheese. Add two more layers, repeating process, with remaining potatoes, beef and cheese.
Place skillet in 450 F degree oven for about 5 minutes or until cheese bubbling and beef heated.
Remove from oven, drizzle with Thousand Island Dressing, and sprinkle with chopped fresh thyme, if desired.


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