Corned Beef Irish Nachos

• russet potatoes • olive oil • Tony Chachere's Creole Seasoning • cheddar cheese • corned beef • pico de gallo • pickled jalapenos • Sriracha Aioli • sour cream

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

Arrange in a single layer on a foil-lined sheet pan.

Bake for 12 minutes on each 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!

GET FULL RECIPE

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You can also use Corned Beef leftovers to make Irish Tacos!

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Or Reuben Sandwiches!

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FULL RECIPE

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Corned Beef Irish Nachos

Corned Beef Irish Nachos

hildaskitchenblog.com

• russet potatoes • olive oil • Tony Chachere's Creole Seasoning • cheddar cheese • corned beef • pico de gallo • pickled jalapenos • Sriracha Aioli • sour cream

INGREDIENTS

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

hildaskitchenblog.com

Arrange in a single layer on a foil-lined sheet pan.

hildaskitchenblog.com

Bake for 12 minutes on each 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.

hildaskitchenblog.com

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!

hildaskitchenblog.com

GET FULL RECIPE

ENOJY!!!

You can also use Corned Beef leftovers to make Irish Tacos!

GET THE RECIPE

GET THE RECIPE

Or Reuben Sandwiches!

GET THE RECIPE

GET THE RECIPE

FULL RECIPE

You can also make Corned Beef Spices!