Crispy St. Patricks Day Irish Nachos You Can't Resist

Enjoy these St. Patricks Day Irish Nachos, a playful twist on a classic favorite with crispy potatoes, corned beef, and cheese.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Snacks

Cuisine: Irish

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Potato Base

4 medium russet or Yukon gold potatoes sliced thinly

For the Toppings

2 cups shredded corned beef can substitute with pastrami or roast beef
1 cup chopped cabbage can substitute with sautéed kale or Brussels sprouts
2 cups cheddar cheese freshly shredded for best melting

For the Sauce

2 tablespoons mustard Dijon mustard for a stronger flavor
1 cup sour cream Greek yogurt can be used as a substitute

Equipment

Oven
Baking Sheet
Skillet
Parchment paper
Mixing Bowl

Method

Step‑by‑Step Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the potatoes thinly, toss with oil, salt, and pepper, and spread evenly on the baking sheet.
Bake the potato slices for about 20-25 minutes, flipping halfway through, until golden-brown and crispy.
Sauté the chopped cabbage in a skillet over medium heat for 5-7 minutes until tender but still crunchy.
Layer the crispy potato slices on a serving platter, followed by sautéed cabbage and corned beef.
Sprinkle cheddar cheese over the assembled nachos and return them to the oven for an additional 5-10 minutes.
Drizzle mustard sauce over the top and serve immediately.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 700IUVitamin C: 30mgCalcium: 300mgIron: 2mg

Notes

For best results, do not overcrowd potato slices on the baking sheet to ensure maximum crispiness.

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