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St. Patricks Day Irish Nachos With Corned Beef and Cabbage
Zoey

Irresistible St. Patricks Day Irish Nachos Recipe With Corned Beef and Cabbage

A fun twist on traditional Irish flavors, these Irish nachos feature crispy potato slices topped with tender corned beef, sautéed cabbage, melty cheddar cheese, and a tangy mustard sour cream sauce. Perfect for St. Patrick's Day or any cozy gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Irish
Calories: 350
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 4 medium Yukon Gold or Russet potatoes
  • 12 oz cooked and chopped corned beef
  • 2 cups shredded green cabbage
  • 1 ½ cups shredded sharp cheddar cheese
  • 2 stalks green onions, sliced
  • 2 tablespoons Dijon mustard
  • ½ cup sour cream
  • 2 tablespoons butter
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Equipment

  • oven

Method
 

Instructions
  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.
  2. Slice the potatoes into thin rounds, about 1/8 inch thick. Toss the slices in a bowl with olive oil, salt, and pepper until evenly coated.
  3. Spread the potato slices in a single layer on the baking sheet. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
  4. While the potatoes bake, melt butter in a skillet over medium heat. Add shredded cabbage, season with salt and pepper, and cook for 5-7 minutes until tender but still bright green. Set aside.
  5. Chop the corned beef into bite-sized pieces and warm gently in the microwave or skillet until heated through.
  6. In a small bowl, mix Dijon mustard with sour cream and a pinch of black pepper until smooth to make the mustard sauce.
  7. On a large oven-safe platter or baking sheet, spread half of the crispy potatoes. Top with half the corned beef, sautéed cabbage, and a generous sprinkle of shredded cheddar cheese. Repeat the layers once more.
  8. Bake the assembled nachos at 350°F (175°C) for 5-7 minutes until the cheese is melted and bubbly.
  9. Drizzle the mustard sour cream sauce over the top, sprinkle with sliced green onions and extra black pepper if desired. Serve immediately while warm and melty.