Looking for a new way to get your corned beef and cabbage fix? This Irish Nachos recipe is the perfect way to satisfy that craving…even when it’s not St. Patrick’s Day!
Even if you don’t celebrate the holiday and even if you’re not the slightest bit Irish, if you like corned beef…you’re going to love this recipe!
It’s super easy to make and if you really wanted to cut down your time in the kitchen, you could substitute french fries or home fries for the fried potatoes.
Can’t get your hands on corned beef at your local store? Make your own at home or pick up some pastrami instead.
No sauerkraut on hand? Use shredded cabbage instead.
Don’t skimp on the cheddar…that’s a necessary ingredient in anything this good. I get this delicious Kerrygold Duliner Cheese at my local BJs, but if you can’t find it in your local grocery, you can order it from Amazon instead.
All ready to make some Irish Nachos?
Good, let’s head to the kitchen…
First, wash and slice some red potatoes. You’ll want them to be about 1/4 inch thick.
Next, mix up the batter. Add about a cup of flour, some salt, pepper, garlic powder and about a cup and half of cold water to a large bowl. Whisk until creamy and combined.
Now, heat up some oil in a large dutch oven or deep fryer.
Dip the potato slices into the batter and drop, one by one, into the hot oil. Fry for 3 to 5 minutes or until golden brown. Drain on a paper towel, then arrange potato slices on a large baking sheet.
Slice 1/2 lb. or so of corned beef and sprinkle it all over the top of the potato slices.
Bake for 15 to 20 minutes at 400 degrees Fahrenheit.
Serve hot with ketchup, spicy brown mustard or my favorite…horseradish.
- 4 to 6 red potatoes
- 1 cup flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons garlic powder
- 1 1/2 cup cold water
- Oil, for frying
- 1/2 lb. corned beef deli meat
- 1 lb. sauerkraut
- 1 1/2 cup cheddar cheese, shredded
- Wash and slice potatoes in 1/4 inch slices.
- Combine flour, salt, pepper, garlic powder and water in a large mixing bowl.
- Preheat oil to 350 degrees Fahrenheit.
- Dip potato slices into the batter and drop into the hot oil, one by one.
- Drain potatoes on a paper towel, then arrange on a large baking sheet.
- Slice and dice the corned beef into 1 inch slices and sprinkle over the top of the potatoes.
- Add sauerkraut to the
You might also like:
- Slow Cooker Corned Beef and Cabbage Recipe
- Apple Beer Braised Cabbage Recipe
- Irish Meatball Stew Recipe
Have an Awesome Day!
Vanessa Hamlin is the owner and founder of Food Life Design and VLHamlinDesign. With her passion for frugal living and homesteading, Vanessa loves to write about easy recipes, making money, gardening, home remedies and everything else that a good life entails! When she’s not writing for Food Life Design or creating products for VLHamlinDesign, you’ll find Vanessa reading, drawing, gardening, cooking or spending time with her family.