These Corned Beef Nachos are also called Irish Nachos because we use potatoes as the base instead of chips and top them with corned beef, and Irish cheddar cheese, and cabbage. They’re perfect for sharing.
These corned beef nachos always leave an impression. After bringing them to a friend’s house for game night, I got requests to make them for our St. Patrick’s Day dinner. Their popularity seems to grow with each occasion, making them a go-to favorite for any gathering.
If you love this flavor combinations you might like these simple and delicious Reuben bites or Reuben sliders.
Why You’ll Love It
- Easy Preparation: With just a few simple steps, you can whip up a batch of these nachos in no time, perfect for a quick snack or entertaining guests.
- Customizable Toppings: This recipe has several toppings to add layers of texture and flavor, but you can still customize your nachos with additional toppings like diced tomatoes, jalapenos, or avocado.
- Perfect for Any Occasion: Whether you’re celebrating St. Patrick’s Day, hosting a game day gathering, or simply craving a delicious snack, these nachos are sure to satisfy.
Ingredients You’ll Need
- Potatoes – I use Russet potatoes for these because I like the texture. You can use other types of potatoes like Yukon Gold for a slightly different texture.
- Olive Oil – You can also use vegetable oil or another cooking oil.
- Salt and Ground Black Pepper – For seasoning the potatoes.
- Corned Beef – Pre-cooked and shredded.
- Irish Cheddar Cheese – Any type of cheddar cheese can be used, but Irish cheddar adds a unique flavor for this recipe.
- Cabbage or Sauerkraut – I use green cabbage, but you can choose Napa or purple. Sauerkraut can be found in jars or cans in the international or pickled foods aisle.
- Thousand Island Dressing – Make your own or use a store-bought brand.
- Green Onions and Parsley – used for garnish
Equipment Needed
- Cutting board
- Knife
- Baking sheet
- Parchment paper
Tips for Making Corned Beef Nachos
- For extra crispiness, ensure the potato slices are thinly cut and evenly coated with olive oil before baking.
- Cooking time depends on how thick or thin you cut the potatoes.
- Prep the components ahead of time and assemble the nachos just before serving for added convenience. If serving a crowd, double the recipe and use a larger baking sheet to accommodate more nachos.
- To keep the nachos warm for longer periods during a party, transfer them to a preheated oven-safe dish and place them in a warm oven until ready to serve.
How to Make Corned Beef Nachos
Step 1: Prepare the oven
First, get your oven hot and ready at 475°F (245°C) and prep a baking sheet with some parchment paper.
Step 2: Prep the potatoes
Make sure to wash the potatoes thoroughly to get rid of any dirt. Slice the potatoes between 1/4 and 1/8 inch thickness. The thicker the potato rounds, the longer they will take to cook. Try to cut them all the same thickness so they cook consistently.
Take those potato rounds and give them a good tumble in a bowl with olive oil, a dash of salt, and pepper until they’re all nicely coated.
Step 3: Bake
Lay the potato rounds out flat on the baking sheet, giving them some space to breathe. Slide them into the oven for about 15-20 minutes. Remember to flip them over at the halfway mark so they get evenly golden and perfectly crispy on both sides.
Step 4: Add corned beef and cheese
Once they’re done, pull them out and arrange those crispy rounds on a big oven-safe platter or keep them on the baking sheet if that’s easier. Lay down a layer of potatoes and add toppings then add another layer of potatoes and top with the rest of the corned beef and cheese.
Pop the platter back into the oven for another 5-7 minutes, just until the cheese is gloriously melted and starting to bubble.
Step 4: Assemble
Take it out of the oven and make it rain with some chopped cabbage, green onions, and parsley for a fresh crunch. Finish it off with a drizzle of your favorite dressing right on top.
And a little tip: if you’ve got a mountain of potato rounds, don’t be shy to layer them up. Spread a layer, add some toppings, then go for another layer and finish off with the rest of the corned beef and cheese.
How to Make Thousand Island Dressing
If you want to make your own Thousand Island dressing, it’s very easy and you likely already have the ingredients on hand. Here is our recipe:
- 1/3 cup mayo
- 1 tablespoon ketchup
- 1 tablespoon dill pickle relish
- 1/2 teaspoon garlic salt
- 1/2 teaspoon ground black pepper
Mix all the ingredients together in a bowl.
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Corned Beef Nachos
Ingredients
- 3 medium russet potatoes cleaned and sliced into thin rounds(between 1/4 and 1/8 inch thick)
- 1 tablespoon olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup cooked and shredded corned beef
- 1 cup shredded Irish cheddar cheese
- 1 cup shredded cabbage or sauerkraut
- 1/4 cup chopped green onions
- 2 tablespoons chopped fresh parsley
- 1/4 cup Thousand Island dressing
Instructions
- Preheat the oven to 475°F (245°C). Line a baking sheet with parchment paper.
- Place the potato rounds in a bowl with the olive oil, salt, and pepper. Toss to coat. Spread potatoes in a single layer on the baking sheet.
- Bake for 15-20 minutes, flipping them halfway through, until they are golden and crispy.
- Remove the potato rounds from the oven and arrange them on a large oven-safe serving platter or baking sheet.
- Lay down a layer of potatoes and add toppings then add another layer of potatoes and top with the rest of the corned beef and cheese. You can also arrange them in a single layer if you like.
- Place the platter back in the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and sprinkle with cabbage, chopped green onions and parsley.
- Drizzle the dressing over the top.
Notes
- Cooking time depends on how thick or thin you cut the potatoes.
- For extra crispiness, ensure the potato slices are thinly cut and evenly coated with olive oil before baking.
- Prep the components ahead of time and assemble the nachos just before serving for added convenience. If serving a crowd, double the recipe and use a larger baking sheet to accommodate more nachos.
- To keep the nachos warm for longer periods during a party, transfer them to a preheated oven-safe dish and place them in a warm oven until ready to serve.
When not mixing up delicious cocktails to enjoy on the patio with friends, Angela is busy writing about food and drinks for three popular food websites, and exchanging creative ideas on social media.