These delicious Corned Beef Irish Nachos are the perfect way to use up leftover Corned Beef or Smoked Beef Brisket.
Instead of tortilla chips, thinly sliced potato rounds are loaded with melted cheddar cheese, hot corned beef, sriracha aioli, spicy jalapeno peppers, and pico de gallo. The combination of potatoes, melty cheese, and tender corned beef is to die for!
If you're very literal, like my son, Scott, you may be thinking that pico de gallo does not belong on Irish Nachos. When it comes to food, there are no rules! Irish Nachos might not be a true Irish recipe, but man, how can you go wrong with cheesy potatoes loaded with delicious corned beef and all the fixin's?
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Why This Recipe Works
I love this recipe for so many reasons. One of them is that it requires no clean-up! Using a foil-lined baking sheet to cook the potato slices and a parchment-lined cast-iron skillet to bake the nachos makes cleanup as easy as crumpling up the foil and parchment paper and tossing them in the trash.
Irish Nachos take around 30 minutes to prepare and taste absolutely amazing! The potatoes have crispy edges and are tender in the middle. The cheese, corned beef, and Sriracha Aioli work so well together and the pico de gallo puts it over the top!
Irish Nachos can be served as an appetizer, lunch, or dinner. Washing the nachos down with an ice-cold glass of Guinness beer is highly encouraged!
What Goes Into This Recipe
Ingredient Notes and Substitutions
- Potatoes: Use two medium russet potatoes, with a total weight of one pound. Another option is to use tater tots instead of potatoes. This option requires less work and is just as tasty!
- Oil: Instead of olive oil, substitute avocado oil or vegetable oil.
- Seasoning: If you don't have Tony Chachere's Seasoning, substitute with another seasoning mix or a combination of salt, black pepper, and garlic powder.
- Sriracha Aioli: Make Sriracha Aioli from scratch or use bottled Sriracha Mayo.
- Pico de Gallo: To make Pico de Gallo, dice tomatoes, serrano pepper, green onions, cilantro, and garlic. Season with salt and lime juice. If you need specific measurements, here is a great recipe. Or substitute salsa instead.
How to Make Corned Beef Irish Nachos
Preheat oven to 450 degrees F.
Step 1: Wash the potatoes and slice into ¼" rounds using a sharp knife or a mandoline. Add to a medium-sized bowl.
Step 2: Pour olive oil over the potatoes. Use your hands to distribute the oil evenly between the potato slices. Sprinkle the potatoes with Tony Chachere's Creole Seasoning and arrange in a single layer on a foil-lined sheet pan.
Pro Tip: Spray the foil with Pam cooking spray to keep potatoes from sticking to the foil.
Step 3: Bake the potato slices for 12 minutes, then flip and bake them for an additional 12 minutes on the other side, or until the potatoes have crispy edges and are tender in the center.
Tip: The baking time may need to be adjusted based on your oven. The time listed is how long it took for the potatoes to cook in my oven.
Step 4: While the potatoes are baking, prepare the Pico de Gallo and shred the corned beef.
Step 5: Wrinkle a large sheet of parchment paper and form it inside of a 10" cast-iron skillet.
Step 6: When the potatoes are done baking, arrange them along the bottom of the skillet, overlapping as necessary. Top them with ⅔ of the shredded corned beef. Next, add cheese, and the remaining corned beef, and bake for an additional 5 minutes.
Step 7: Load the nachos with Pico de Gallo, jalapeños, Sriracha Aioli, and sour cream.
Time to dig in!
Recipe FAQs
Irish Nachos are not considered authentic Irish cuisine. They were invented in the U.S. Irish Nachos are referred to as "Irish" because potatoes, cheese, and corned beef are used in the recipe.
As long as the nachos don't have Pico de Gallo, sour cream, or other fresh toppings, they can be reheated in an air fryer or toaster oven for a few minutes, until crispy. Nachos tend to get soggy when stored, especially when they're covered with wet toppings. For this reason, nachos should be enjoyed while hot and fresh.
Pro Tips
- I like to leave the skin on the potatoes but you can peel the potatoes if you prefer.
- Overlapping the potatoes keeps the cheese from settling to the bottom and sticking to the paper underneath.
- Pull the paper and nachos out of the skillet and either serve them on the parchment paper or use a large spatula or pizza peel to slide them off the paper and onto a plate or platter.
- Bacon bits and sliced black olives can also be added to Irish Nachos.
Related Recipes
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📖 Recipe
Corned Beef Irish Nachos
Ingredients
- 1 lb. russet potatoes (2 medium)
- 1½ tablespoon olive oil
- 1 teaspoon Tony Chachere's Creole Seasoning
- 1 cup shredded cheddar cheese
- 4 ounces corned beef
- ½ cup pico de gallo
- 12 slices pickled jalapenos
- ¼ cup Sriracha Aioli
- 2 tablespoon sour cream
Instructions
Preheat oven to 450° F
- Wash the potatoes and slice into ¼" rounds using a sharp knife or a mandoline and add to a medium bowl.
- Pour olive oil over the potatoes. Use your hands to distribute the oil evenly between the potato slices. Sprinkle the potatoes with Tony Chachere's Creole Seasoning and arrange in a single layer on a foil-lined sheet pan.
- Bake the potato slices for 12 minutes, then flip and bake them for an additional 12 minutes on the other side, or until the potatoes have crispy edges and are tender in the center.
- While the potatoes are baking, prepare the Pico de Gallo and shred the corned beef.
- Wrinkle a large sheet of parchment paper and form it inside of a 10" cast-iron skillet.
- When the potatoes are done baking, arrange them along the bottom of the skillet, overlapping as necessary. Top them with ⅔ of the shredded corned beef. Next, add cheese, and the remaining corned beef, and bake for 5 additional minutes.
- Load the nachos with Pico de Gallo, jalapeños, Sriracha Aioli, and sour cream. Time to dig in!
Notes
- Spray the foil with Pam cooking oil to keep potatoes from sticking to the foil.
- The baking time may need to be adjusted based on your oven. The time listed is how long it took for the potatoes to cook in my oven.
- I like to leave the skin on the potatoes but you can peel the potatoes if you prefer.
- Overlapping the potatoes keeps the cheese from settling to the bottom and sticking to the paper underneath.
- Pull the paper and nachos out of the skillet and either serve them on the parchment paper or use a large spatula or pizza peel to slide them off the paper and onto a plate or platter.
- Bacon bits and sliced black olives can also be added to Irish Nachos.
Kelly Methey says
Yum! Yum! Yum! So delicious and so easy! Thanks for the cleanup tips!
This recipe isn’t just for St. Patrick’s Day! It’s delicious anytime! Thanks Hilda!
Hilda Sterner says
You are so right, I can eat this any time of the year!