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Prep time
10 minutes
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Cook time
15 minutes
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Serves
6
Author Notes
To get you in the St. Paddy’s day spirit, HelloFresh is sharing fun and festive recipes. Irish Nachos are perfect whether you need pregame party snacks ahead of your local Lepre-con bar crawl or you’re hosting a more family-friendly affair. —Anonymous
Ingredients
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24 ounces
Yukon Gold Potatoes, sliced into ¼-inch-thick rounds
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4
Scallions, thinly sliced
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1/2 pound
Corned Beef, roughly chopped
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1 tablespoon
Butter
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1/2 cup
Mayo
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1/4 cup
Sour Cream
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1/4 cup
Grainy Mustard
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1 cup
Shredded White Cheddar
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3/4 cup
Sauerkraut, drained
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1 tablespoon
Garlic Powder
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1 pinch
Kosher Salt
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1 pinch
Black Pepper
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1 tablespoon
Vegetable Oil
Directions
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Preheat oven to 450 degrees. Toss potatoes with a large drizzle of oil, garlic powder, salt, and pepper. Arrange rounds so they’re slightly overlapping. Roast on top rack until lightly browned and tender but not yet crispy, 13-15 minutes.
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While potatoes roast, melt butter in a large pan over medium heat. Add corned beef and cook, stirring occasionally, until super browned and crispy, 5-7 minutes. Transfer to a paper-towel-lined plate.
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Whisk together mayonnaise, sour cream, and mustard in a small bowl. Season with salt and pepper.
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Once potatoes are lightly browned and almost tender, sprinkle evenly with cheddar. Return to oven until cheese melts and potatoes are crispy at the edges, about 5 minutes more.
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Top cheesy potatoes with crispy corned beef and sauerkraut, drizzle with creamy mustard sauce, and sprinkle with scallions. Serve immediately.
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