Sheet Pan Irish Nachos

This easy recipe for Sheet Pan Irish Nachos consists of thinly sliced, crispy baked potatoes topped with gobs of melted Irish cheddar cheese, shredded corned beef, scallions and sour cream. It's the perfect pub food to enjoy with a pint of Guinness on St. Patrick's Day!

St. Patrick's Day has always been one of my favorite holidays. It's a celebration of my Irish heritage, it marks the beginning of spring and there's always a ton of fun shenanigans.

I've always attributed my love for cooking to my Italian side and usually don't mention the fact that I'm also 50% Irish. I like to make jokes about being ashamed of my Irish side, but the truth is I'm actually really proud of it. Even when it comes to food, despite their poor reputation, the Irish really do know what they're doing in the kitchen. They know how to produce good butter and are smart enough to put it on everything, plus, some of the best chefs I know come from an Irish background.

These Irish nachos, however, are most definitely not Irish. They're like a Guy Fieri interpretation of Irish food and are about as American as it gets, but boy are they delicious.

I first made this recipe last year when I had a bunch of my aunts and cousins from my Irish side over for a St. Patrick's Girls Day. It was a day that will go down in history for us, or at least the parts we remember. If my Italian side gave me the cooking gene, my Irish side definitely gave me the fun gene.

We were half in the bag when I remembered I needed to cook for everyone, and somehow managed to squeak out a meal without hurting myself or anyone else in the process. These Irish nachos were on the menu, and if you ask me, they were the best thing we ate all day. They're like the most decadent and delicious cheese fries you've ever tasted because they're topped with salty corned beef and nutty aged Irish cheddar. YUM.

My Aunt Coleen made a big batch of corned beef and cabbage the night before, so I took some of the leftover meat, shredded it, then sprinkled it all over some crispy roasted potatoes along with gobs of aged Irish cheddar cheese. It got all melty and gooey in the oven, then I finished it with a shower of green onions and big dollops of sour cream.

The Irish nachos got devoured within minutes, and I'm pretty sure they're the reason why no one was too hungover the next day. They're really simple to make (only 5 main ingredients!) and most of the heavy lifting happens in the oven, so you can spend more time drinking pints and playing inappropriate card games with your family.

You can find me today at the Atlantic City St. Paddy's Day Parade, which has been our Paddy tradition for years. Afterwards you can find me eating a big pile of these Irish nachos, a new yearly tradition we've gladly adopted.

One Year Ago: Double Chocolate Paleo Banana Bread
Two Years Ago: Parsnip Cauliflower Soup with Puffed Quinoa
Three Years Ago: Toasted Marshmallow Milkshake | Kate’s Irish Beef Stew
Four Years Ago: Irish Cheddar + Stout Biscuits

Sheet Pan Irish Nachos

Print Recipe

★★★★★

5 from 3 reviews

This easy recipe for Sheet Pan Irish Nachos consists of thinly sliced, crispy baked potatoes topped with gobs of melted Irish cheddar cheese, shredded corned beef, scallions and sour cream. It's the perfect pub food to enjoy with a pint of Guinness on St. Patrick's Day!

• Author: Nicole Gaffney (ColeyCooks.com)
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 4-6 servings 1x
• Category: appetizer
• Method: baked
• Cuisine: Irish

Ingredients

Scale 1x2x3x

• 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 
• ⅓ cup thinly sliced scallions, from about 4 
• ½ cup sour cream

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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

Feeling extra lazy and/or drunk? Swap out the potatoes for potato chips and skip right to the topping and melting. 

Nutrition

• Serving Size:
• Calories: 547
• Sugar: 2 g
• Sodium: 1153.1 mg
• Fat: 31.8 g
• Carbohydrates: 45 g
• Protein: 22.1 g
• Cholesterol: 80 mg

Keywords: Irish, nachos, potatoes, chips, cheese, cheddar, corned beef, St. Patricks Day, easy, pub food