Surprise and delight your St. Patrick’s Day party guests with these Irish Nacho recipes that pair perfectly with a pint of Irish beer. Whether you are gathering early to watch the parade or getting together for dinner, these dishes have you covered. The recipes can easily be doubled or quadrupled depending on how many guests you are having.
Breakfast Nachos + Irish Stout
We love a one-pan recipe that can go from the oven to the table. The recipe calls for frozen waffle-cut French fries, but you can substitute for mandolin sliced potatoes ⅛” thick. We’d also recommend topping with sour cream and guacamole to take it to the next level.
Irish stouts like Guinness or Murphy’s pair well with this hearty breakfast dish.
- 1 – 22-ounce bag of frozen waffle-cut French fried potatoes
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 jalapeno pepper, sliced
- 1 – 8-ounce bag of white cheddar cheese, sliced
- 8 slices of well-done bacon, chopped
- 2 eggs, cooked sunny side up
- 1 tablespoon sliced scallions
- Preheat oven to 450°F
- Arrange fries onto a parchment paper-lined baking sheet in a single layer. Bake according to package directions.
- Pile cooked fries onto the center of parchment paper-lined baking sheet and cover with cheese and bacon.
- Return the baking sheet to the oven for 5 minutes or until cheese melts.
- Remove from oven and top with cooked eggs, jalapeno slices, and scallions.
- Serve warm with guacamole and sour cream garnishes.
Reuben Nachos + Irish Red Lager
Next up, we reinvent the classic Reuben sandwich swapping Rye bread for hand-sliced seasoned potato crisps. We used shredded Swiss cheese and deli counter sliced corned beef, but you could swap for sliced Swiss cheese and corned beef.
Irish Red Lagers like Killians or Kilkenny pair well with Reuben Nachos. The malt flavor and cheddar complement each other well.
- 1 lb (2-3) russet (also called baking) potatoes
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 5 ounces deli corned beef, chopped
- 1 ½ cups Swiss cheese, shredded
- ⅓ cup sauerkraut, drained
Thousand Island Dressing
- ⅛ cup Greek yogurt
- 2 tablespoons ketchup
- 1 tablespoon sweet pickle relish
- 1 teaspoon hot sauce
- ⅛ teaspoon salt
- Preheat oven to 450°F.
- Using mandolin over cutting board, slice potatoes into ⅛” slices.
- In a large bowl, combine olive oil, salt, pepper and mix well.
- Add sliced potatoes to a bowl and generously coat.
- On parchment paper-lined baking sheet, assemble potato slices in a single layer. Bake for 12 minutes, flip and bake for an additional 10 minutes or until they start to brown.
- While slices are baking, in a small bowl, add yogurt, ketchup, relish, hot sauce, and salt and stir until well combined.
- Assemble baked potato slices in the center of the baking sheet and layer with shredded corned beef, sauerkraut, and Swiss cheese.
- Return pan to the oven for 3-5 minutes until cheese melts.
- Serve warm and drizzle with dressing.