Irish Nachos

These Loaded Irish Nachos are a fun Irish pub twist on classic nachos, since they're made with potatoes instead of tortilla chips. Thinly sliced, crispy potatoes get baked with gobs of melted Irish cheddar cheese and salty shredded corned beef, then finished with scallions and sour cream. It's the perfect pub food to enjoy with a pint of Guinness on St. Patrick's Day! You only need 5 simple ingredients, and since it's all made one one sheet pan, clean-up is a breeze.

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A spatula scooping up cheesy potatoes on a parchment-lined baking sheet.

Although I was raised cooking Italian food with my mom and my Italian side of the family, it's worth noting that I'm also half Irish. And every March I love to celebrate my other side by cooking up Irish inspired foods.

It wouldn't be St. Patrick's Day without a batch of my famous Irish Potato Candy or a big pot of Irish Beef Stew simmering away on the stove.

The Irish get a bad rap for their food, but they produce some of the best dairy products in the world, like their butter and especially aged Irish cheddar, which I use liberally in this recipe.

These loaded Irish pub potato nachos are really simple to make with only five main ingredients!, Plus, most of the heavy lifting happens in the oven, so you can spend more time drinking pints and having fun with your mates.

Why This Recipe Works

  • Just five main ingredients!
  • Crispy sliced potatoes make a great substitute for tortilla chips.
  • Aged Irish cheddar and salty corned beef make this the perfect Irish pub snack.
  • Baking at a high temperature ensures crispy potatoes and melted cheese.
  • Sour cream and scallions provide freshness to balance out the rich flavors.
Dinner plate of Irish nachos next to a baking sheet.

Ingredient Notes

  • Potatoes - Opt for large russet potatoes or other starchy potatoes. They provide the ideal texture and flavor for this recipe.
  • Irish Cheddar Cheese - The sharpness of Irish aged cheddar adds depth to the dish, but you can substitute with your favorite type of cheddar or other cheeses that melt well, such as Monterrey jack.
  • Corned Beef - Use leftover corned beef from your roast or purchase a small portion from the grocery store, which is widely available around St. Patrick's Day in March.

*Full ingredient list with quantities is in the recipe card.

Helpful Equipment

  • Sheet Pan - A sturdy sheet pan lined with parchment paper ensures easy cleanup and prevents the potato rounds from sticking.
  • Cheese Grater - Grate the cheddar cheese using a box grater for optimal meltability.
  • Spatula - A good, sturdy spatula is helpful for scooping the potatoes off the pan.
  • Parchment Paper - I always line my sheet pans with parchment paper to keep foods from sticking and to make clean-up easier.

Step by step instructions

  1. Preheat the oven to 425 degrees Fahrenheit and line a sheet pan with parchment paper.
  2. Slice the scrubbed potatoes into rounds about ¼ to ½ inch thick.
  3. Toss the potato rounds with oil, salt, and pepper, then arrange them on the prepared sheet pan.
  4. Bake the potato rounds for 20 minutes, then toss them around and bake for an additional 15-20 minutes until browned and crispy.
  5. Sprinkle the baked potato rounds with grated cheese and shredded corned beef, then return them to the oven for 5 minutes or until the cheese is melted.
  6. Top with sliced scallions and dollops of sour cream and serve them immediately while they're nice and hot.
Sheet pan Irish nachos on a parchment-lined baking sheet.

Tips For Success

  • Ensure that the potato rounds are evenly sliced to ensure uniform cooking.
  • Don't overcrowd the pan, as this can prevent the potato rounds from crisping up properly. If doubling the recipe, use a second pan.
  • Keep an eye on the potatoes while baking to prevent them from burning.
  • Swap the potatoes out for potato chips to make this recipe even easier!

Serving Suggestions

Serve these Irish Nachos as a hearty appetizer at your next St. Patricks' Day gathering or as a satisfying main dish paired with a fresh green salad, like this easy shaved asparagus salad or cucumber radish salad on the side.

Have any extra Irish cheddar? Use it to make a batch of Irish Cheddar and Stout Biscuits!

A fork digging into a dinner plate full of Irish nachos.

FAQ

How to Store and reheat leftovers?

Transfer any leftover nachos to an airtight container or wrap them tightly in aluminum foil and store in the refrigerator for up to 3-4 days. Reheat in a 350 degree oven for about 10-15 minutes.

Can I make these ahead of time?

These Irish nachos are best enjoyed fresh out of the oven, but you can prepare the components in advance and assemble them just before serving.

Can I make this recipe vegetarian?

Yes, simply omit the shredded corned beef or substitute it with your favorite vegetarian protein such as diced tofu or tempeh.

A spatula scooping up cheesy potatoes on a parchment-lined baking sheet.
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Irish Nachos

These Loaded Irish Nachos are a fun Irish twist on classic loaded nachos, since they're made with potatoes instead of tortilla chips. Thinly sliced, crispy potatoes get baked with gobs of melted Irish cheddar cheese and salty shredded corned beef, then finished with scallions and sour cream. It's the perfect pub food to enjoy with a pint of Guinness on St. Patrick's Day! You only need 5 simple ingredients, and since it's all made one one sheet pan, clean-up is a breeze.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 5 servings
Calories: 435kcal

Ingredients

  • 2 lbs russet potatoes scrubbed clean
  • 2 tablespoons neutral oil I prefer grape seed
  • salt and pepper to taste
  • 7 ounces Irish aged cheddar cheese grated
  • 3 ounces shredded corned beef
  • cup thinly sliced scallions from about 4
  • ½ cup sour cream

Instructions

  1. Preheat the oven to 425 degrees, then line a sheet pan with parchment paper to prevent sticking.
  2. Slice the potatoes about ¼ - ½ inch thick, then toss them with the oil and plenty of salt and pepper, then arrange them in an even layer on the pan.
  3. Bake for 20 minutes, toss them around, then bake for another 15-20 minutes until browned and crisp in some spots. 
  4. Sprinkle with grated cheese and corned beef, then place back in the oven for about 5 minutes or until the cheese is thoroughly melted.
  5. Top with scallions and dollops of sour cream. Serve immediately. 

Notes

  • Ensure that the potato rounds are evenly sliced to ensure uniform cooking.
  • Don't overcrowd the pan, as this can prevent the potato rounds from crisping up properly. If doubling the recipe, use a second pan.
  • Keep an eye on the potatoes while baking to prevent them from burning.
  • Swap the potatoes out for potato chips to make this recipe even easier!

Nutrition

Calories: 435kcal | Carbohydrates: 35g | Protein: 16g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 62mg | Sodium: 484mg | Potassium: 885mg | Fiber: 3g | Sugar: 2g | Vitamin A: 609IU | Vitamin C: 16mg | Calcium: 333mg | Iron: 2mg

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6 Comments

  1. 5 stars
    Might have to make St Pats dinner more than once a year, just to be able to make this dish with the leftovers..
    Brilliant.! In fact, I’m making all of my nachos over roasted potato slices from now on.

  2. 5 stars
    I made this for a St. Patrick's Day celebration yesterday. It was incredible and a huge hit at the party! Thanks for the inspiration.

  3. 5 stars
    This is the most perfect St. Paddy's Day recipe ever, despite the blasphemy of being nachos. You've checked all the boxes, including potatoes. That's exactly what I want to dive into after a few pints. My brother's going to scrap his all-day corned beef and cabbage for it.
    Enjoy the parade! Sláinte!