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Irish Pub Corned Beef Nachos - Cowboy Kent Rollins

Crisp, crunchy potato wedges topped with left over Corned Beef and Cabbage smothered with a green pepper, onion and garlic provolone sauce. It don't get much better than this! Not unless you top that off with sliced jalapeno and or diced green onions. ooohh, maybe some bacon crumbles! This recipe is so versatile. You can substitute the potato wedges for waffle fries. This creamy cheese sauce will have your taste buds doing the Irish Jig!
Cook Time 45 minutes
Total Time 1 hour 30 minutes

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.

Notes

Use with our leftover corned beef and cabbage recipe here: https://kentrollins.com/cowboy-corned-beef/
Waffle fries can be substituted for potato wedges.