St. Patrick's Day Nachos

st patrick's day nachos
Lucy Schaeffer

We didn't think nachos could be approved upon. The melty cheese and delicious topping piled on top are always a good idea. These nachos think outside of the box a little. Instead of tortilla chips they use a base of crispy roasted potatoes. The slices are parboiled before being roasted so that they insides stay creamy while the outside can be blasted with heat for a crispy exterior. Kind of like perfect french fry. The potatoes are then topped with shredded corned beef and all of our favorite nacho toppings. Perfect for celebrating St. Patrick's Day! You can always skip the corned beef and go with pulled brisket for a year round favorite. This recipe includes making your own corned beef for the nachos, but if you are pressed for time you can always buy pre-made from your deli! 

Have you made these yet? Let us know how it went in the comments below! 

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Yields: 8 servings
Prep Time: 0 hours 30 mins
Total Time: 4 hours 0 mins
For Corned Beef

2-3 lb. corned beef

1/3 c.

dijon mustard

2 tbsp.

packed brown sugar


(12-oz.) bottle Guinness

For Nachos
4 lb.

medium yukon gold potatoes, cut into 1/2" thick rounds

2 tbsp.

extra-virgin olive oil

1 tsp.

dried oregano

1/2 tsp.

garlic powder

Kosher salt

Freshly ground black pepper

1 c.

shredded cheddar

1 c.

shredded white cheddar


small red onion, thinly sliced


(15-oz.) can black beans, rinsed and drained

1/2 c.

sour cream

1 tbsp.

prepared horseradish

Pickled jalapeños

Freshly chopped chives

  1. Preheat oven to 325°. Place brisket in a large pot and cover with water. Over high heat, bring to a boil. Drain and repeat once more. Drain brisket and place into a large baking dish. 
  2. In a small bowl, combine mustard and brown sugar. Spread all over brisket, then pour in Guinness around brisket. Cover with aluminum foil. 
  3. Bake for 2 hours, then uncover and continue baking until fork tender, 45 to 60 more minutes. Remove from pan and let rest 10 minutes before shredding. 
  4. Increase oven to 425°. Place sliced potatoes into a large pot and cover with water. Over high heat, bring to a boil. Let boil until just starting to get tender, about 5 minutes. A knife inserted into the middle should meet a little resistance. Drain and pat dry with paper towels. 
  5. Line 2 large baking sheets with foil and spread potatoes into an even layer between both pans. Drizzle both pans with oil and season with oregano, garlic powder, salt, and pepper. Gently toss potatoes around to coat evenly. Bake until golden and crisp, about 30 minutes. 
  6. On one of the trays, bring potatoes to center of tray, overlapping slightly so that they are close together. Sprinkle about half of both cheeses all over and top with half of the red onion, beans, and shredded corned beef. Top with potatoes from other tray and add remaining cheese, red onion, beans, and corned beef. Place tray back in oven and bake until cheese is melty, about 5 minutes. 
  7. In a small bowl, combine sour cream and horseradish. 
  8. Top nachos with dollops of sour cream, pickled jalapeños, and chives.
Lucy Schaeffer
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