These delicious Corned Beef Irish Nachos are the perfect way to use up leftover Instant Pot Corned Beef or Smoked Beef Brisket. They're loaded with flavor and the ultimate comfort food! So if you have leftover corned beef, be sure to try this corned beef Irish nachos recipe!
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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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🔖 Ingredient & 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. Or substitute salsa instead.
🧀 How to Make Corned Beef Irish Nachos
Preheat oven to 450 degrees F.
Step 1: Wash the potatoes and slice them 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 them 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.
Pro 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.
And for dessert, you can't go wrong with this shamrock shake recipe!
What readers are saying...
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!
-Kelly
🤷🏻♀️ 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 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.
Love nachos? If so, you need to try this pulled pork nachos recipe!
🥙 More St. Patrick's Day Recipes
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📖 Recipe
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Corned Beef Irish Nachos
Ingredients
Method
- 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!
Nutrition
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!