• 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.

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!

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

Or Reuben Sandwiches!

You can also make Corned Beef Spices!