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Comforting Loaded Irish Nachos with Corned Beef and Cabbage

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A hearty and comforting twist on traditional nachos using crispy potato slices topped with savory corned beef, sautéed cabbage, melty cheese, and a tangy horseradish sour cream.

Ingredients

Scale
  • 4 large russet potatoes, thinly sliced (about 1/8 inch)
  • 2 tablespoons olive oil (or bacon fat for extra flavor)
  • Salt and freshly ground black pepper, to taste
  • 2 cups cooked corned beef, shredded or chopped
  • 1 cup cabbage, finely shredded (green or savoy)
  • 1 tablespoon butter or oil for sautéing
  • 1 small onion, thinly sliced
  • 1 garlic clove, minced
  • 1 ½ cups shredded sharp cheddar cheese
  • ½ cup shredded mozzarella cheese (optional)
  • ½ cup sour cream
  • 1 tablespoon prepared horseradish (optional)
  • 2 green onions, chopped
  • Fresh parsley, chopped
  • Pickled jalapeños or mild banana peppers (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Thinly slice russet potatoes into about 1/8-inch rounds. Toss in a large bowl with olive oil, salt, and pepper until evenly coated.
  2. Spread potato slices in a single layer on a baking sheet, ensuring they do not overlap.
  3. Roast potatoes for 20-25 minutes, flipping halfway through, until golden and crispy.
  4. While potatoes roast, heat butter in a large sauté pan over medium heat. Add sliced onion and cook until soft and translucent, about 5 minutes.
  5. Add minced garlic and cook for another minute until fragrant.
  6. Stir in shredded cabbage and cook for 7-8 minutes until softened. Season lightly with salt and pepper.
  7. Add shredded corned beef to the pan, stir to combine and heat through. Adjust seasoning with black pepper or smoked paprika if desired.
  8. Transfer roasted potatoes to an ovenproof dish or keep on the baking sheet. Spoon corned beef and cabbage mixture evenly over the potatoes.
  9. Sprinkle shredded cheddar and mozzarella cheese over the top.
  10. Return the dish to the oven for 5-7 minutes until cheese is melted and bubbly.
  11. Mix horseradish into sour cream until smooth. Dollop or drizzle over the nachos.
  12. Scatter chopped green onions, parsley, and optional pickled jalapeños on top.
  13. Serve immediately while potatoes are crispy and cheese is gooey.

Notes

For extra crispy potatoes, broil for 1-2 minutes after roasting but watch closely to avoid burning. Shredding your own cheese melts better than pre-shredded. Horseradish in sour cream adds a subtle kick but can be omitted or substituted with lemon juice or Dijon mustard. Leftover corned beef works best but fresh cooked can be used. Reheat leftovers in oven to maintain crispiness; avoid microwave.

Nutrition

Keywords: Irish nachos, corned beef, cabbage, loaded nachos, comfort food, St. Patrick's Day, crispy potatoes, cheesy nachos

Find it online: https://lucydishes.com/comforting-loaded-irish-nachos-with-corned-beef-and-cabbage-recipe-ideas/