Irish Nachos

Such a fun way to celebrate the upcoming holiday, St Patrick’s Day!  As always, I’ve always been over the typical corned beef and cabbage meal, but to each their own.  I love to change it up and play with the typical ingredients to make something much more exciting!

Now, this can be tweaked in so many ways.  I only showed you a few ideas and basics.  You can absolutely deep fry your potatoes, use French fries or tater tots, even tortilla chips!  You can change up the cheese sauce with added ingredients or keep it simple in the crockpot with Velveeta.  I don’t care, I just want you to have fun this March 17th!  ..or heck, this makes for great leftovers too if you’re a corned beef and cabbage purist!

*Recipes below, if desired

The Starting Lineup

  • Corned Beef, shredded/chopped
  • 1 1/2 lbs russet potatoes, scrubbed and sliced into thin coins with a mandoline
  • 1 Tbsp olive oil
  • 1/2 tsp paprika
  • Beer Cheese Sauce *
  • Garlic Chive aioli*
  • Green onions, sliced
  • Optional garnish: sauerkraut, thousand island dressing, jalapenos, chopped tomatoes

*Beer Cheese Sauce

  •  4 Tbsp unsalted butter
  • 4 tbsp flour
  • 1/2 cup Guinness beer
  • 1 cup milk
  • 8 oz sharp cheddar cheese, freshly shredded
  • 1 tsp worcesterchire sauce
  • 1 tsp mustard (spicy brown/dijon)
  • Salt and fresh ground pepper, to taste

*Garlic Chive Aioli

  • 1/4 cup mayonnaise
  • 1 Tbsp fresh lemon juice
  • 1 clove garlic, minced
  • 1 tsp fresh chives, fine chop
  • 1/2 tsp lemon zest
  • Pinch each, cayenne and kosher salt

 

Prepare the Garlic Chive Aioli (whisk all ingredients together), cover and set aside in the refrigerator.

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Preheat the oven to 350 degrees.  Using a mandoline, slice the potatoes at 1/8th of an inch thickness.  Bring a pot of water to boil on the stove top and drop in the sliced potatoes for 3 minutes, remove and place on a towel to dry.

Once patted dry, toss the potatoes with a bit of olive oil and paprika in a large bowl, covering evenly.  Spread the slices onto two parchment covered baking sheets and bake for 15 minutes.

Flip the potatoes and rotate your pan, baking for another 15 minutes or until nice and browned.

Place the baked slices on a cooling rack and season with kosher salt, let cool.  They’ll continue to crisp as the cool down.

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Meanwhile, heat a medium saucepan over medium heat.  Add the butter, once melted whisk in the flour.  Keep whisking to make a roux, cook down for 2-3 minutes until golden in color.  Pour in the beer and the milk, stir and drop the heat to low, stirring until the mixture begins to thicken.

Next, add in the freshly grated cheddar cheese, Worcestershire and mustard and keep stirring till smooth (add in a dash of milk if too thick).  Season with kosher salt and freshly ground pepper.

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ASSEMBLY

On a large platter, alternate the crispy potatoes, Guinness beer cheese sauce, and the corned beef.  Top with a drizzle of the garlic-chive aioli and scallions.  If your like me, you’ll also love a bit of kraut and jalapenos too!  Enjoy!

 

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