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Crispy Irish Nachos with Corned Beef and Sauerkraut

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A quick and easy recipe featuring crispy thinly sliced potatoes topped with savory corned beef, tangy sauerkraut, and melted sharp cheddar cheese, perfect for casual gatherings or a comforting snack.

Ingredients

Scale
  • 3 medium russet potatoes, thinly sliced
  • 8 ounces cooked corned beef, finely chopped or shredded
  • 1 cup sauerkraut, drained and squeezed of excess moisture
  • 1 to 1 ½ cups sharp cheddar cheese, shredded
  • 2 stalks green onions, thinly sliced
  • 2 tablespoons unsalted butter or vegetable oil, for frying
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Smoked paprika (optional)
  • Sour cream or tangy mustard sauce, for drizzling (optional)
  • Fresh parsley, for garnish (optional)

Instructions

  1. Rinse the sliced potatoes under cold water to remove excess starch, then pat dry thoroughly with paper towels. (About 10 minutes)
  2. Heat 2 tablespoons of butter or oil in a large skillet over medium heat. Add the potato slices in batches without overcrowding. Fry for about 3-4 minutes per side or until golden and crispy. Remove and drain on paper towels. Season lightly with salt while still warm. (15-20 minutes)
  3. While potatoes fry, chop the corned beef into small pieces. Drain sauerkraut well and squeeze out excess moisture.
  4. Preheat your oven broiler. On a baking sheet or oven-safe dish, spread a layer of crispy potatoes. Scatter half of the corned beef and sauerkraut evenly over the potatoes. Sprinkle with half the shredded cheddar cheese. Repeat with another layer of potatoes, corned beef, sauerkraut, and cheese.
  5. Place under the broiler on high for 3-5 minutes, watching closely, until cheese is bubbly and golden. Remove from oven.
  6. Sprinkle sliced green onions on top. Add dollops of sour cream or a drizzle of mustard sauce if desired. Serve immediately for best crunch.

Notes

Rinse and dry potatoes thoroughly before frying to ensure crispiness. Fry in batches to avoid overcrowding the pan. If potatoes are not crispy enough after frying, finish in a 425°F oven for 5-7 minutes. Adjust salt based on sauerkraut saltiness. Watch broiler closely to prevent burning cheese. For dairy-free, substitute cheddar with dairy-free cheese and sour cream with Greek yogurt.

Nutrition

Keywords: Irish nachos, corned beef, sauerkraut, crispy potatoes, comfort food, St. Patrick's Day, snack, easy recipe

Find it online: https://evabake.com/crispy-irish-nachos-with-corned-beef-and-sauerkraut-easy-recipe/