Irish Nachos are an easy appetizer made with potato chips topped with corned beef, cabbage, and homemade beer cheese sauce. They are the perfect way to celebrate St. Patrick’s Day!
Nachos are a favorite in my house! There is just something amazing about ooey gooey cheese and a crunchy chip that makes the ultimate appetizer.
These simple Irish Nachos take the traditional Irish flavors of corned beef, cabbage, beef, and potatoes, and turns them into a fun spin on classic nachos just in time for St. Patrick’s Day.
If you are hosting a party and want something that will make your guests rave, then this recipe is a must-have. Serve them with some yummy Irish potato bites, and some Corned Beef and Cabbage Rolls and you’ll be all set.
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What is Irish Nachos?
It is an easy appetizer that is made from thinly sliced potatoes or potato chips, and is topped with all sorts of things. Typically, it has meats, cheese, pico de gallo, or other toppings that you love! It isn’t made with tortilla chips like traditional nachos, but almost always has some type of cheese or beer cheese on top.
How To Make Irish Nachos
- Begin by melting the butter in a skillet using medium heat. Then add in the cabbage and cook until it’s tender.
- Start preparing the beer cheese while the cabbage is cooking. Melt the butter in a saucepan using medium-high heat. Whisk the flour with the butter to create a roux and cook for 1 minute or until it is golden colored.
- Pour the milk and beer into the saucepan with the roux and bring to a bowl. It’s important to stir it constantly, so it doesn’t burn or stick. After 3 minutes, turn down the heat and add in the cheese. Stir until creamy, smooth, and the cheese has melted.
- Once the cabbage is tender, add the corned beef to the cabbage and cook for a couple of minutes.
- Place a layer of chips on a platter and top with half of the beef and cabbage mixture. Drizzle with cheese sauce and add another layer of chips, cabbage mixture, and cheese. Serve and enjoy!
Topping Ideas For Irish Nachos
Honestly, I could live off of these Irish chips just the way the recipe is written. But sometimes I want to add some extra flavor or toppings. Here are some ideas that we love to add to our homemade nachos.
- Pico de Gallo – It adds a kick of flavor, and the chunky tomatoes go perfectly with the beef and cheese sauce. Yum!
- Sour Cream – Just add a dollop or two in the center of the nachos. That way, you get some additional flavor, and if there is someone who isn’t’ a fan of sour cream, they can steer clear of the center of the pile.
- Green Onions – Finely chop of 1 or 2 green onions and sprinkle them on top of the Irish nachos before serving. They add some vibrant color to the dish but also taste great too.
- Bacon – I mean, everything is better with a little bit of bacon! Cook a couple of pieces of bacon, so it’s crispy, then crumble it and top the pub chips. It’s seriously so good.
- Tomatoes – Dice up some fresh tomatoes. I love cherry or grape tomatoes because they are sweeter. Add them to the nachos and dig in!
- Jalapenos – I know there are many people who won’t eat nachos unless there are some jalapenos involved! Slice some fresh jalapenos to add flavor and color.
- Pastrami – Adding pastrami to the corned beef and cabbage is delicious. Just mix it in at the same time you do the beef, and it will add some pizzazz to the nachos.
- Cheese – I know what you are thinking, there is already cheese sauce, do I really need more cheese? You can add some shredded cheddar, or Montarray jack just so you have even more cheesy perfection.
Can I Make it with Different Chips?
The reason why we use kettle-cooked chips is that they can hold up to the cheese sauce better than standard potato chips. They way they are cooked makes them extra crispy and crunchy, so they hold up great. Regular potato chips are going to become mushy much sooner than a stronger kettle cooked chip.
You technically could use tortilla chips, but that would be taking some of the Irish out of them! 😉
What Kind Of Beer Do I Need To Make The Cheese Sauce?
Our favorite kind of beer to use for the cheese sauce is an Irish Lager. We just enjoy the flavor combination with the cheese and how the entire dish tastes as a whole with the Irish Lager beer. You can use pretty much any kind of craft beer that you like though. As long as you love the flavor and are happy with the results that is the most important part.
Can I Save Leftover Irish Nachos?
I would not recommend it. Refrigerating the prepared nachos leaves them soggy.
For the best results, you can cook the cabbage and corned beef and store it in an airtight container in the fridge. It will last 3-4 days, and you can just warm it up when you are ready to serve it. I prefer to toss it in a skillet with a little bit of olive oil, but you could also use the microwave if that’s easier.
Additionally, you can make the beer cheese sauce ahead of time too. Just like the corned beef, it lasts 3-4 days if kept in a closed container with a tight-fitting lid. Warm it up in a saucepan or microwave. Then assemble the nachos and drizzle in the sauce and enjoy!
Looking for More St. Patrick’s Day Recipes?
- Irish Egg Rolls
- Irish Deviled Eggs
- Keto Colcannon
- Mint Ice Cream Oreo Tart
- Corned Beef Cabbage Rolls
- Mint Oreo Lasagna
- St. Patrick’s Day Leprechaun Cookies
- 1 tablespoon Salted butter
- 5 ounces Cabbage, thinly sliced and chopped into 1 inch pieces
- 5 ounces Corned beef, chopped
- 10 ounces Kettle cooked potato chips, 1 bag
Beer Cheese Sauce:
- 2 tablespoons Salted butter
- 2 tablespoons All-purpose flour
- 1/3 cup Milk
- ⅓ cup Beer, we used an Irish Lager
- 8 ounces Sharp Cheddar Cheese
- Salt and Pepper to taste
- Melt the butter in a skillet over medium heat.
- Add the cabbage and cook until tender, approximately 7-10 minutes.
- While the cabbage is cooking, make your beer cheese sauce.
- Once the cabbage is tender add the chopped corn beef and stir into the cabbage cooking until it is heated through, approximately 2 minutes.
- Place half of the the kettle cooked potato chips on a platter and top with half of the beer cheese sauce, and half of the cooked cabbage and corned beef.
- Add the remaining chips and top with the remaining cheese sauce and corned beef and cabbage.
- Serve immediately.
Beer Cheese Sauce:
- Melt butter in a medium saucepan over medium high heat.
- Sprinkle flour over the butter and use a whisk to stir together and create a roux. Cook for approximately 1 minute whisking constantly until the mixture is golden.
- Add milk and beer and bring to a boil. Cook for 3 minutes whisking the entire time.
- Reduce heat slightly and add cheese to the pan. Whisk together until the cheese is fully melted and smooth.
- Add salt and pepper to taste.