Irish potato nachos may not really be Irish, but let’s not tell them that, we don’t want to hurt their little crispy/cheesy potato feelings. These are the savory half of my St. Patrick’s Day recipes, you can find the sweet side here. I can’t even begin to explain to you how much I love these nachos. Sorry tortilla chips, I do believe you have met your match!
Let us count the ways that these potato nachos are awesome. First, if you’re planning on having a few beers for St. Patrick’s Day festivities these are the perfect companion and “soaker upper.” Probably why they are such an Irish pub favorite. Second, they are budget friendly, hallelujah. Third, they are really easy to make, so you could probably start even after your St. Patrick’s day fun has started. Fourth, thinly sliced crispy potatoes, salty corned beef, melty cheese and a beer cheese sauce, and you get to be creative with your toppings. I’m hungry, let’s get started.
First, you’ll want to slice your potatoes up nice and thin and let them soak in cold water for about an hour. If you do this, crispy potatoes are a sure thing. Then dry them off, pop them on a cookie sheet, drizzle some olive oil and sea salt over, and into the oven.
One more….pictures are fun.
Now you will let them cook 20 minutes, then flip the little babies over and cook for another 20 minutes so they are all equally crispy. While the taters do their magic in the oven, you can make your beer cheese sauce. Simple, melt your butter, stir in your flour, slowly stir in the milk and let it get thick and bubbly for a few minutes. Next, in with my favorite part, the beer. No wait, cheese is next, that’s my favorite part. I can’t decide. Luckily, we don’t have to!
Well, hello there delicious cheese
When your sauce is all stirred up, and thickened up it’s ready to become one with the potatoes. And they lived happily ever after.
Now your potatoes are crisp, pull them out top with the chopped up corned beef, Monterrey Jack cheese, and beer cheese sauce. Back into the oven one last time for just 5 minutes, and it will be the longest wait of your life!
You made it! Now, top with whatever you happen to be craving, and dig in!
Happy St. Patrick’s Day! Enjoy, recipe below!
**Prep time includes potato soaking**
Irish Potato Nachos with Beer Cheese Sauce
- 5 Large russet potatoes
- 1 Cup chopped corned beef
- 1/2 Cup Monterrey Jack cheese
- Olive oil
- Beer cheddar sauce recipe follows
- Toppings: Tomato green onion, jalapenos, etc.
- Beer cheese:
- 2 Tbsp . salted butter
- 1/4 Cup all purpose flour
- 1/2 Cup milk
- 3/4 Cup Guinness beer
- 1/2 Tsp grainy mustard
- 1/2 Tsp garlic powder
- 1/4 Tsp Hot sauce frank's red hot
- 3 Cups sharp cheddar cheese
- Wash and dry potatoes and slice into 1/4-1/8 inch thick slices, leave skin on.
- Place potato slices into a large bowl and cover with water. Let sit for 1 hour.
- Drain potatoes and pat dry with a large kitchen towel or paper towels.
- Place potatoes in a single layer on a large baking sheet and drizzle with olive oil and sprinkle with salt.
- Bake at 450 degrees for 20 minutes, flip potatoes over and continue cooking for another 20 minutes.
- While potatoes are cooking make beer cheese sauce:
- Melt butter in a large skillet over medium heat.
- Whisk in the flour and allow to cook for 1-2 minutes.
- Very slowly add in the milk whisking constantly.
- Stir in the beer, mustard, garlic, and hot sauce and allow to come to a bubble. Continue stirring until thickened.
- Add cheese 1 cup at a time stirring after each addition.
- When potatoes are finished, take them out of the oven and top with mozzarella, corned beef, beer cheese sauce, and green onion.
- Bake for an additional 10 minutes or until cheese is melted and bubbly.
- Top with your favorite nacho toppings.