Irresistible St. Patrick’s Day Irish Nachos with Corned Beef and Cabbage Recipe

Introduction

These Irresistible St. Patrick’s Day Irish Nachos bring a fun twist to a classic celebration. Combining crispy potato rounds, savory corned beef, tender cabbage, and melted sharp cheddar, this dish is perfect for sharing with family and friends. Ready in under an hour, it’s a festive crowd-pleaser you’ll want to make year-round.

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

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.
2. Step 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. Step 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. Step 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. Step 5: Chop the corned beef into bite-sized pieces and warm gently in the microwave or skillet until heated through.
6. Step 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. Step 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. Step 8: Bake the assembled nachos at 350°F (175°C) for 5-7 minutes until the cheese is melted and bubbly.
9. Step 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.

Tips & Variations

• For extra crispiness, soak potato slices in cold water for 30 minutes before baking, then pat dry thoroughly.
• Use sharp white cheddar or a mix of cheddar and Monterey Jack for a milder flavor.
• Substitute green cabbage with kale or Brussels sprouts for a different texture and taste.
• Add pickled jalapeños or a dash of hot sauce for a spicy kick.
• Prepare the mustard sour cream sauce in advance and refrigerate until ready to serve.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10-15 minutes to keep the potatoes crispy and cheese melty. Avoid microwaving if possible, as it can soften the potato slices.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

Yes, substitute the cheddar cheese with a dairy-free alternative and use a plant-based sour cream to keep the flavors without dairy.

Can I use leftover corned beef?

Absolutely! This recipe is perfect for using leftover corned beef from your St. Patrick’s Day dinner, saving you time and reducing waste.

Irresistible St. Patrick’s Day Irish Nachos with Corned Beef and Cabbage Recipe

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Celebrate St. Patrick’s Day with these irresistible Irish Nachos featuring crispy baked potato slices layered with tender corned beef, sautéed green cabbage, sharp cheddar cheese, and a tangy mustard sour cream sauce. Perfect for sharing, this hearty dish combines traditional Irish flavors with a fun twist on classic nachos.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Irish

Ingredients

Scale 1x2x3x

Potato Base

• 4 medium Yukon Gold or Russet potatoes
• 2 tablespoons olive oil
• Salt and pepper to taste

Fillings

• 12 oz cooked and chopped corned beef
• 2 cups shredded green cabbage
• 2 tablespoons butter
• Salt and pepper to taste

Cheese and Garnishes

• 1 ½ cups shredded sharp cheddar cheese
• 2 stalks green onions, sliced

Mustard Sour Cream Sauce

• 2 tablespoons Dijon mustard
• ½ cup sour cream
• Pinch of black pepper

Instructions

1. Preheat the oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and set aside.
2. Prepare the potatoes: 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. Bake potato slices: Spread the potato slices in a single layer on the prepared baking sheet. Bake them for 20-25 minutes, flipping halfway through, until they are golden brown and crispy.
4. Sauté the cabbage: 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 the cabbage is tender but still bright green. Remove from heat and set aside.
5. Warm the corned beef: Chop the cooked corned beef into bite-sized pieces. Warm it gently either in the microwave or skillet until heated through.
6. Make the mustard sauce: In a small bowl, mix the Dijon mustard with sour cream and a pinch of black pepper until smooth and well combined.
7. Assemble the nachos: On a large oven-safe platter or baking sheet, spread half of the crispy potato slices. Top with half the warm corned beef, all of the sautéed cabbage, and a generous sprinkle of shredded cheddar cheese. Repeat the layers once more with the remaining potatoes, corned beef, and cheese.
8. Final bake: Place the assembled nachos in the oven set to 350°F (175°C) and bake for 5-7 minutes until the cheese has melted and is bubbly.
9. Garnish and serve: Drizzle the prepared mustard sour cream sauce evenly over the top, sprinkle with sliced green onions and additional black pepper if desired. Serve immediately while warm and melty for optimal enjoyment.

Notes

• For extra crispiness, pat the potato slices dry before tossing with oil.
• Use a mandoline slicer for uniform potato slices to ensure even baking.
• Leftover assembled nachos can be reheated in the oven at 350°F until warmed through, though the potatoes may soften slightly.
• You can substitute sharp cheddar with Irish cheddar for more authentic flavor.
• Adjust the mustard sauce amount to taste for a milder or tangier finish.

Keywords: Irish nachos, corned beef recipe, St. Patrick’s Day food, baked potato nachos, cabbage recipe, cheesy nachos, festive appetizers