Serves 6
10 min
Irish "Nachos"
Recipe GLPR828b875787315a
A playful Irish twist on nachos, featuring crispy pan-fried Yukon Gold potato rounds layered with warm corned beef, tangy sauerkraut, and melted white cheddar cheese. Topped with a zesty mustard-sour cream sauce and fresh scallions for a savory, satisfying appetizer or light main course that brings together traditional Irish flavors in an unexpected way.
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Ingredients
24 ounce Yukon Gold potatoes, sliced into ¼-inch-thick rounds
1 tablespoon vegetable oil
1 tablespoon butter
1 pinch kosher salt
1 pinch black pepper
1 tablespoon garlic powder
½ pound corned beef, roughly chopped
¾ cup sauerkraut, drained
1 cup shredded white cheddar cheese
½ cup mayonnaise
¼ cup sour cream
¼ cup grainy mustard
4 scallions, thinly sliced
Directions
In a small bowl, whisk together mayonnaise, sour cream, and grainy mustard until well combined. Set the sauce aside.
Heat vegetable oil and butter in a large skillet over medium-high heat until the butter is melted and the pan is hot.
Working in batches if necessary, arrange potato slices in a single layer in the skillet. Cook for 2-3 minutes until the bottoms are golden and crispy, then flip and cook the other side for another 2-3 minutes until both sides are golden brown. Season with garlic powder, kosher salt, and black pepper. Transfer cooked potatoes to a serving platter.
Warm the chopped corned beef in the same skillet over medium heat, stirring occasionally, until heated through (about 1-2 minutes).
Top the crispy potato rounds with the warm corned beef, then distribute the drained sauerkraut evenly over the top.
Sprinkle the shredded white cheddar cheese over the sauerkraut and corned beef.
Drizzle the mustard-cream sauce over each nacho and finish with fresh sliced scallions. Serve immediately while the potatoes are still warm and the cheese begins to soften from the heat.
