Name: Irish Nachos Topped With Corned Beef
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 1/2 pounds russet potatoes (wash with a vegetable brush, sliced 1/8 inch thick); 2 tablespoons of extra-virgin olive oil; salt & pepper to taste; 1 cup of cheddar cheese; 1/2 pound of corned beef; 2 scallions (thinly sliced); 1 teaspoon of cilantro; 4 ounces of mayo; 1 tablespoon of ketchup; 1/2 cup of jalapeño peppers (sliced (optional))

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One of the best things I did this year was making an extra plate of Irish nachos on St. Patrick’s Day and topping these nachos with corned beef! Try this the next time you want a delicious party appetizer.

Have you ever had Irish nachos? I never had until my family and I vacationed in Gettysburg, Pennsylvania and ate at the Garryowen Irish Pub. The appetizer was so amazingly delicious that I’ve been making it at home ever since.

Today, I’m adding a new delicious twist: crispy, seasoned potato slices are drowned in cheese and corned beef.

I definitely recommend the pub if you’re ever passing through Gettysburg. The friendly service, authentic Irish fare, and accommodation to our gluten free needs have had us visiting the restaurant many times.

And, of course, you can bring a taste of Ireland into your home today with my original Irish nachos recipe or these new nachos topped with corned beef.

Let me show you how easy it is to make.

Instructions

*Free printable recipe card is available at the end of the post.

Just slice up the potatoes, toss with olive oil, and bake in the oven until golden and slightly crispy.

Then overlap the potatoes in an oven-safe cast-iron skillet. Season the potatoes with salt and pepper and cover with cheese and corned beef.

Bake for five minutes until the cheese is melted. Sprinkle with scallions and cilantro (for that touch of green!), and they’re ready to serve.

These mouthwatering nachos make a great snack for a party or any special occasion. Be warned, though, that they can be very popular and go very fast so be sure to save some for yourself.

Pro tips and recipe notes

No oven-safe cast-iron skillet? You can use another oven safe dish like a pie plate or casserole dish.
If you don’t have fresh corned beef, you can also use corned beef from your deli counter.
I recommend aged cheese that you grate yourself. Just give it a quick spin in the food processor. The pre-grated type contains preservatives meant to keep it from clumping. It doesn’t melt quite as well.
Today, I used aged cheddar cheese. You could go with swiss cheese (like a classic Reuben sandwich) or provolone or any cheese or combination of cheeses you prefer.
Serve with a mix of mayo and ketchup for an especially delicious dipping sauce. You could also sprinkle in diced jalapeño or poblano peppers if you want an extra spicy kick.
I like to avoid hidden sugar so I always recommend sugar-free avocado oil mayonnaise from Primal Kitchen. Primal Kitchen has sugar free ketchup too.
Leftovers will keep in an airtight container in the refrigerator for 3-4 days.

Dig in! I think you’re going to love these nachos. And if you have any questions, please reach out to me in the comments or shoot me an email, and I’ll respond ASAP!

More fun appetizers

Zucchini Roll Ups: Rolling up zucchini with bolognese sauce and fresh parmesan really takes zucchini to the next level. Wow!

Baked Zucchini Sticks: A beautiful mixture of spices give these baked zucchini sticks a wonderful flavor. Enjoy!

10 Minute Cucumber Bites – Crisp cucumber bites with three delicious cream cheese spreads make a refreshing appetizer. They’re an easy yet indulgent keto low carb treat.

Bacon and sausage stuffed mushrooms: These are a classic hors d’oeuvres recipe. They’re so good.

Bruschetta cheese crisps (low carb): This is a quick and easy appetizer for holiday parties or anytime you crave a crunchy and delicious snack.

GET THE FULL VIDEO TO SEE HOW TO MAKE IRISH NACHOS WITH CORNED BEEF HERE

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