Irish Nachos Topped With Corned Beef
This is a delicious twist on Irish nachos: crispy, seasoned potato slices are drowned in cheese and corned beef.
- 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 shredded
- 1/2 pound of corned beef cooked and cut up into bite-size pieces
- 2 scallions thinly sliced
- 1 teaspoon of cilantro
- 4 ounces of mayo
- 1 tablespoon of ketchup
- 1/2 cup of jalapeño peppers sliced (optional)
Preheat oven to 450℉
Toss potatoes with olive oil. Bake potato slices on a baking sheet for about 15 minutes, turn over and bake another 15 - 20 minutes until golden and slightly crisp.
Next, overlap the potatoes in a cast-iron skillet that can be baked in the oven. Season potatoes with salt and pepper. Sprinkle with cheese and corned beef. Bake for 5 minutes to melt cheese. Then sprinkle with scallions and cilantro.
In a separate dish, stir ketchup (and jalapeño peppers or poblano peppers if you like it hot) into the mayo. Serve on the side as a dip.
- 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, go with 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.
- I like to watch out for hidden sugar so I always recommend sugar-free avocado oil mayonnaise from Primal Kitchen. Primal Kitchen has sugar free ketchup too.