Corned Beef Irish Nachos

5 from 4 votes

These delicious Corned Beef Irish Nachos are the perfect way to use up leftover Corned Beef or Smoked Beef Brisket.

Prep Time5

Cook Time29

Total Time34

Course: Appetizer, dinner, lunch

Cuisine: American

Servings: servings

Calories: 700kcal

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!

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.