Ultimate Crunchy Pub Grub: Crispy Potato Sauerkraut Irish Nachos

Pub-Style Irish Nachos are crispy thin potatoes topped with 3 types of cheeses, corned beef, sauerkraut, green onions and beer cheese.

An Irish Spin On Nachos

I get it, we all love traditional nachos but there’s just something pretty incredible about crispy thin potatoes topped with cheese, sauerkraut, corned beef, green onions, and beer cheese sauce.

Grab Your Ingredients

What I love about this recipe is the simplicity of it. It’s perfect any time of the year and is incredible with an icy-cold beer.

• Russet Potatoes
• Cheese – I used a blend of white cheddar, yellow cheddar, and Swiss
• Corned Beef
• Frank’s Sauerkraut
• Green Onions
• Beer Cheese

The Secret To Crispy Potatoes

Sure you can slice the potato, coat it in oil then bake it BUT you’re missing an important step. ICE BATH. By soaking the sliced potatoes in an ice bath for 30 minutes, you help produce a crispier potato either when it’s baked or fried.

1. Place the sliced potatoes in a bowl of ice water ensuring they are covered. Allow to soak for 30 minutes. After 30 minutes, drain the potatoes, give another rinse in cold water, and then place the potatoes on a clean towel and pat dry.
2. Preheat the oven to 425F. Line 1-2 rimmed baking sheets with foil. Place the potatoes in a single layer on the lined pan, drizzle with half of the oil, and sprinkle with half of the seasoning. Flip the potatoes and repeat. Alternatively, you can put the potatoes in a bowl, add the oil, seasoning, and coat.
3. Bake for 20-25 minutes until lightly golden brown, flip the potatoes and bake another 20-25 minutes or until the potatoes are crispy (some may have a little softness to the center but that’s ok). Remove from the oven and transfer the potatoes to a paper towel-lined plate.

Watch The Video

The video will show you just how easily this comes together. I chose to line my pan with parchment as it makes it way easier to clean up.

Seriously these nachos were INCREDIBLE! I can’t wait for you to try them!

Assemble the Nachos

As I show you in the video this is super easy to put together. Just like in Nacho Layering 101, the trick is to put a layer of potatoes, a layer of toppings, repeat the layers and bake.

Baked To Perfection

Seriously, doesn’t that look amazing?! I can tell you that you would not have got the same crispy tater result if you didn’t soak them for 30 minutes. That’s the key.

And the smell y’all! OMG, it smelled like absolute heaven! But it needed just a few things to finish it.

The Finishing Touches

It needed a pop of color so I went with green onions (as that’s what my garden was growing now) and some type of sauce. I mean they are nachos after all.

So I opted to make a beer cheese sauce but only I added a few tablespoons of whole-grain mustard to it. I LOVE mustard with corned beef. If you love 1000 Island dressing you could use that. Yellow mustard works of maybe a horseradish sauce. I would say pair it with what you love on corned beef.

Perfect Crispy and Perfectly Cheesy

I don’t think in my entire career I’ve ever shot a recipe this fast. Seriously I was positively starving when I pulled this out of the oven and when the smell hit me I contemplated eating some and then kind of nudging the rest in place. But I didn’t.

Once I finished shooting these we carried them out of the studio and back into the kitchen where we proceeded to annihilate this tray. We were like The Grinch as not a single crumb was left on the parchment paper.

Recipe Substitutions and Additions

I’m going to be honest here, when I thought about what other variations you could use I was pretty hard pressed to change anything. But we put our heads together and came up with a few ideas:

• Meat – add crispy bacon with the corned beef
• Cheese – Irish Cheddar and Jarlsberg would be amazing
• Veggies – some liked it when we added chopped tomatoes, onions and jalapenos on top. I personally not not. It just didn’t pair well in my opinion
• Caramelized Onions – this really went well in between the layers with the addition of bacon
• Sauces – Sour cream in addition to the beer cheese was really good. Others added hot sauce to theirs.

Ultimate Crunchy Pub Grub: Crispy Potato Sauerkraut Irish Nachos

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Pub-Style Irish Nachos are crispy thin potatoes topped with 3 types of cheeses, corned beef, sauerkraut, green onions and beer cheese.

• Author: Lori
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1.5 hours
• Category: nachos, snacks, munchies, game day, st. patrick’s day, appetziers
• Method: oven
• Cuisine: nachos, snacks, munchies, game day, st. patrick’s day, appetziers

Ingredients

• 5 large russet potatoes, cleaned and sliced 1/4” thick
• 3 Tablespoons of olive oil
• 1 1/2 Tablespoons Chupacabra Chop Haus seasoning (see notes for substitutes)
• 1 14-ounce can Franks Sweet Bavarian Sauerkraut, drained
• 1 teaspoon caraway seeds mixed into the sauerkraut (optional)
• 1 1/2 cups cubed cooked corned beef
• 1 1/2 cups shredded sharp cheddar
• 1 1/2 cups shredded white cheddar
• 1 1/2 cups shredded Swiss
• 2 green onions, chopped
• 1–2 cups warm beer cheese sauce

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Instructions

Soak & Bake The Potatoes

1. Place the sliced potatoes in a bowl of ice water ensuring they are covered. Allow to soak for 30 minutes. After 30 minutes, drain the potatoes, give another rinse in cold water, and then place the potatoes on a clean towel and pat dry.
2. Preheat the oven to 425F. Line 1-2 rimmed baking sheets with foil. Place the potatoes in a single layer on the lined pan, drizzle with half of the olive oil, and sprinkle with half of the seasoning. Flip the potatoes and repeat. Alternatively, you can put the potatoes in a bowl, add the oil, seasoning, and coat.
3. Bake for 20-25 minutes until lightly golden brown, flip the potatoes and bake another 20-25 minutes or until the potatoes are crispy (some may have a little softness to the center but that’s ok). Remove from the oven and transfer the potatoes to a paper towel-lined plate.

Assemble & Bake The Nachos

1. Preheat the oven to 425. Line a rimmed baking pan with parchment paper. Place a single layer of crispy potatoes. Add 1/3 of the cheese (you can blend them all first), followed by half of the sauerkraut, and half of the corned beef. Repeat the layer – potatoes, 1/3 of the cheese, the rest of the sauerkraut, and corned beef. Finish it off with the remaining 1/3 of the cheese.
2. Bake for 15-20 minutes or until the cheeses are all melted.
3. Remove from the oven, Drizzle with Beer Cheese sauce and green onions.
4. Serve immediately.

Notes

If you don’t have the seasoning I used, you could just use a simple all-purpose seasoning

• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 3/4 teaspoon onion powder

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