Irish Pub Corned Beef Nachos
If you’re not Irish… y’all soon will be! Crisp, crunchy potato wedges topped with left over corned beef and cabbage smothered with a green pepper, onion and garlic provolone sauce is what’s happening today.
It don’t get much better than this! Well, not unless you top that off with sliced jalapenos. I sure don’t think ol’ St. Patrick would mind if we give it a little Southwestern flavor.
You can use this with leftovers from our Corned Beef and Cabbage Recipe.
The “Chips”
To start this off, like any good nacho you need the base layer of chips. We’ve done this recipe before with a wavy ‘tater chip, but unless you’re going to serve it immediately and eat it pretty quickly, the chips can become soggy quickly.
That’s why we prefer to use potato wedges or waffle fries which hold up better with the toppings.
The Sauce
Folks, a cheese sauce is a must! But we’re not using just one cheese, not us! We’ve got three cheeses blended in for a creamy rich sauce: Parmesan, Provolone and cream cheeses! You can add more chicken broth or flour to achieve the desired thickness you want, because you want it to pour easily but not be too runny.
The Toppings
This is a pretty versatile dish and can use a number of toppings. We’ve topped these potato wedges with the left over corned beef and cabbage, slather on that cheese sauce and also some pickled jalapeno (or fresh) for a little southwestern twist. However you can get as creative as you’d like here by adding crumbled bacon, green onions, etc.
Irish Pub Corned Beef Nachos - Cowboy Kent Rollins
Ingredients
- 1 or 2 large Russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/2 cup chicken broth
- 1/2 green bell pepper diced
- 1/2 white onion diced
- 2 cloves garlic minced
- 1 cup shredded Provolone cheese
- 1/2 Cup grated Parmesan cheese
- 4 oz cream cheese softened
- Leftover corned beef and cabbage see tip below
- Sliced jalapenos for topping optional
- chopped green onions for topping optional
Instructions
- Preheat the oven to 400 degrees F.
- Cut the potato in half length-wise, then slice into about 1/4-inch slices. Place the potato wedges into a large bowl. Add the olive oil, salt, pepper and garlic powder and toss to coat well.
- Place the potatoes onto a large baking sheet and roast in the oven for about 30 minutes or until tender, turning the potatoes over after about halfway through roasting. Place the pan under the broiler for a few minutes just until lightly charred.
- Meanwhile, melt the butter in a medium saucepan over medium heat. Stir in the flour.
- Stir in the milk and chicken stock until well blended. Stir in the bell pepper, onion and garlic. Cook for about 3 or 4 minutes, stirring occasionally.
- Stir in the Provolone, Parmesan and cream cheeses. Cook for another 3 to 4 minutes or until the cheeses are melted, The sauce should be a little thick. If it is too thick, add some chicken stock. If it is too thin, add a little flour and let cook another minute. Salt and pepper to taste.
- Arrange the potatoes on a large plate or serving dish. Top with corned beef and cabbage (see tip). Pour the cheese sauce over top. Garnish with sliced jalapenos and/or sliced green onions, if desired optional. Serve immediately.
