Irish Nachos – Transform that leftover corned beef into this amazingly fun and delicious Irish-themed party appetizer!
It’s about that time when I make my yearly meal of corned beef and cabbage. I only make it once a year because the kids hate it and my husband could take or leave it. Me, I love the stuff. Maybe it has something to do with my maiden name being Kilian! 🍀
Since my family isn’t completely sold on this traditional St. Patrick’s Day meal, I always end up with a ton of leftover corned beef. Fortunately, my family has been more enthusiastic about the creations that can be made from its leftovers…
There’s always the traditional and delicious reuben. Being a food blogger, however, I can’t help but add a little more creativity to the themes of leftover corned beef and reubens. A couple of years ago I made Baked Reuben Egg Rolls and they were devoured in a matter of minutes. This year I decided to toss things up again and make Irish Nachos.
Like a nacho, this recipe has a pile of flat crisps that are loaded with flavor and melted cheese and are easily picked up and enjoyed at a party. Otherwise, this recipe completely diverts from the norm.
Instead of tortilla chips, Irish Nachos use waffle fries. The salsa is replaced with corned beef and sauerkraut, and I selected Emmental Swiss cheese for melting. And of course, the whole this is tied together with my Homemade Thousand Island Dressing. It’s like a reuben decided to have a party in your mouth!
- 1 20 oz bag frozen seasoned waffle fries*
- 1 C sauerkraut, drained and squeezed dry
- 1 1/2 C cooked corn beef, roughly chopped
- 2 1/2 C Emmental** Swiss cheese, shredded
- 1/2 C Thousand Island dressing, plus more for dipping***
- 1/3 C fresh chives, finely chopped
- Bake the fries according to the package instructions.
- Preheat your broiler.
- Sprinkle (in order) sauerkraut, corned beef, and Swiss cheese on top of the cooked fries.
- Cook under a broiler set on "high" for 4-5 minutes or until the cheese is melted and bubbling.
- Drizzle with Thousand Island Dressing and sprinkle with fresh chopped chives. Place additional dressing in a bowl for dipping. Serve immediately.
*I used Alexia brand.
**Emmental is the preferred Swiss for this recipe as it melts well and has a mild, buttery flavor.
***Try my Homemade Thousand Island Dressing for the best results!