Corned Beef Nachos
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.
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.
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