Irresistible St. Patrick’s Day Irish Nachos with Corned Beef and Cabbage Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Irish
Ingredients
Scale
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
- Preheat the oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
