The combination of the corned beef, savory potatoes, and tangy sour cream is sure to be a crowd-pleaser!
Sheet Pan Irish Nachos are the perfect appetizer or side dish to serve at your St. Patrick’s Day party or any gathering where you want to impress your guests. This delicious recipe combines two classic favorites: potatoes and nachos. You may immediately think of Mexican nachos, but these are not quite the same… While the name might suggest otherwise, these nachos are best enjoyed with a fork due to their size and hearty ingredients.
WOT we love about this recipe: It’s incredibly easy to make, especially if you have leftover corned beef from a previous meal.
Sheet Pan Irish Nachos
- 3 russet potatoes, scrubbed clean, and sliced into ¼” rounds
- 2 tbsp olive oil
- 7 oz cheddar cheese, grated
- 4 oz corned beef, shaved, divided
- 4 green onions, thinly sliced
- ½ cup sour cream
- salt and pepper to taste
- Preheat oven to 425 degrees.
- Line a sheet pan with parchment paper and arrange the sliced potatoes in one layer, with some of the potatoes overlapping. Drizzle with olive oil and season with salt and pepper.
- Roast in the oven for 30 minutes or until the potatoes are fork-tender and the edges are slightly crisp and browned.
- Evenly sprinkle half of the shredded cheese on top of the cooked and browned potatoes and arrange the shredded corned beef on top of the cheese and top with the remaining shredded cheese. Bake for an additional 5-8 minutes or until the cheese is melted.
- Remove from oven and top with sliced green onions and a couple of dollops of sour cream.
All photos by Lorianne DeVita