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!
- 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
- 1/3 cup thinly sliced scallions, from about 4
- 1/2 cup sour cream
- Preheat the oven to 425 degrees, then line a sheet pan with parchment paper to prevent sticking.
- Slice the potatoes about 1/4 – 1/2 inch thick, then toss them with the oil and plenty of salt and pepper, then arrange them in an even layer on the pan.
- Bake for 20 minutes, toss them around, then bake for another 15-20 minutes until browned and crisp in some spots.
- Sprinkle with grated cheese and corned beef, then place back in the oven for about 5 minutes or until the cheese is thoroughly melted.
- Top with scallions and dollops of sour cream. Serve immediately.
Feeling extra lazy and/or drunk? Swap out the potatoes for potato chips and skip right to the topping and melting.
Keywords: Irish, nachos, potatoes, chips, cheese, cheddar, corned beef, St. Patricks Day, easy, pub food