Irish reuben nachos

 

When March rolls around, these Irish Reuben nachos just slap for St Patrick’s Day!

If you’ve been here awhile, you know I love a good Reuben. Whenever I see one on the menu, I have a very hard time passing it up. While away recently on vacation, we stopped into a little Irish pub for lunch. Rick ordered these amazing Irish Reuben nachos and I just knew when we got home I had to re-create them. (And if you love a good Reuben as much as I do, check out this Reuben salad.)

Homemade potato chips really take this to the next level. They are baked until crispy and then topped with Swiss cheese, corned beef and all the Reuben toppings!

Irish Reuben Nachos

Ingredients:

• 4-5 gold potatoes
• salt/pepper
• olive oil
• 1 tsp paprika
• 1 tsp garlic salt
• shredded Swiss cheese (measure with your heart)
• 3/4 cup of corned beef, diced.
• Russian dressing (to drizzle)
• sour cream (to drizzle)
• chives (for topping)
• cole slaw or sauerkraut (optional)

Directions:

1.) Preheat the oven to 375 degrees.

2.) Start by making the homemade potato chips. You will want to slice the potatoes very thin then place in an ice bath for about 10 minutes.

3.) After soaking in the ice bath, pat the potatoes with a paper towel until they are completely dry.

4.) Add the potatoes to a bowl. Cover with olive oil, salt, pepper, paprika, garlic salt and toss well. Then spread the potatoes out on a parchment lined baking sheet and bake for about 25 minutes, making sure to turn each one over in 10 minute intervals.

5.) Once the chips are crispy, sprinkle with the shredded cheese, corned beef, and drizzle with Russian dressing and sour cream.

6.) Pop back in the oven just until the cheese is melted.

7.) Garnish with some chopped chives.

Optional – I like to make a plate and top with some cole slaw or sauerkraut and then dig in!

Enjoy!!!

 

 

For more St Patrick’s Day ideas check out

This Irish cream cold brew

My leprechaun bait

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