Irish Nachos
Irish Nachos- Waffles fries are topped with 2 cheeses, deli corned beef, and a creamy mustard slaw.
March 9, 2025 by Nicole Collins
Today, we’re making Irish Nachos!
So here’s a little fun fact about me for ya…my whole life, I’ve identified as German and Irish. I always wear green on St. Patrick’s Day. I always make some kind of Irish themed recipe for us here. But then last year when I did my ancestry test, I found out that I’m only 12% German and 7% Irish.
I. WAS. SHOOK.
But I feel like at this point, celebrating my Irish heritage (however minimal it may be) is part of my March personality. So, here we are with another Irish themed treat!
When I think of stereotypical Irish foods, there are 3 main things that come to mind: potatoes, cabbage, and corned beef. Well, check check and check; because all three of those items have found their way into today’s recipe.
We’ll start with a store bought bag of frozen waffle fries. Arrange them in a single layer, and pop them on a parchment paper lined baking sheet to bake according to package directions. We want to find that sweet spot where the fries are fully cooked and sturdy enough to hold the toppings we’re about to throw at them but not too crispy that they burn or overcook when we toss them back into the oven for a second round of baking. I find that using the first suggested baking time on the package seems to work just right.
After our fries have going through their first bake, we’re going to top them with two types of cheeses. First up, we’ll use a nice Irish cheddar to add a sharp, nutty vibe to the party. Next, we’ll add some smoked gouda to add a little extra dimension with the notes of smokiness in the flavor. Both of these cheeses are more commonly found in a block which means we’ll have the shred the cheeses ourselves. And, that’s actually preferable. The meltability of the cheese is SOO much better when it’s freshly shredded.
Before we pop the fries back in the oven, we’re also going to top them with little bundles of corned beef. For this, we’ll used some sliced corned beef that we get from the deli section at the grocery store. Just tear the lunchmeat into pieces, and drop the bits evenly all over the surface of our nachos. Then, back to the oven the fries will go until the cheeses are nice and melty and the meat starts to get crisp.
While the fries are in the oven, we’re going to whip up a quick slaw with a tangy mustard dressing. We’re basically just going to make a slightly modified version of my mustard aioli. So, we need a little mayo, some store ground mustard, and a pinch of garlic powder, pepper, and sugar. Give that all a good mix, then we’ll add in a nice handful of some pre-bagged cabbage slaw mix. Give that a good toss, and that’s it!
When the fries come out of the oven, we’ll top them with our mustardy slaw and a handful of minced green onions. Then, it’s time to dig in. These fry nachos are savory and crispy and cheesy and gooey. The slaw acts the same way sour cream would in traditional nachos and cools everything down a bit. Then, you get little pops of green onion which add a nice brightness to the plate. These are so dang easy and so dang good!
Alright, everyone! Check out my Tiktok this weekend to see a breakfast sammie I made with the leftovers of these nachos. It’s equally as epic!
In the meantime, enjoy! And, let’s eat!
Irish Nachos
Serves: 6 Print
Ingredients:
1 bag (24 oz) frozen waffle fries
1 cup shredded Irish cheddar
½ cup shredded smoked gouda
3-4 slices (about 2 oz) deli sliced corned beef
2 tbsp mayonnaise
1 tsp stone ground mustard
1/8 tsp sugar
1/16 tsp garlic powder
1/16 tsp pepper
1 ½ cups slaw cabbage mix
3 green onions, sliced (dark and light green parts only)
Directions:
Arrange waffle fries on a parchment paper lined baking sheet, and bake according to package directions until the first suggested cooking time on the package.
Sprinkle fries evenly with Irish cheddar and smoked gouda. Tear corned beef into pieces, and arrange small bundles on top of the fries. Place back in the oven for an additional 5-10 mins until the cheeses are melty and the corned beef starts to get crisp.
Meanwhile, add mayo, mustard, sugar, garlic powder, and pepper to a mixing bowl. Mix well to combine. Add slaw mix, and toss until completely coated.
When fries come out of the oven, top with slaw (I like to arrange it down the center). Sprinkle with green onions. Enjoy!
Recipe notes:
*On the first bake of the fries, we need them crisp enough to hold up to the toppings but not so crispy that the edges will burn when we put them back in the oven. That’s why I find the first suggested bake time works best.
*I like serving these straight from the baking sheet, but if you want to present them in a different way, the parchment paper helps it so these fry nachos will slide right off.
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