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Golden and crispy potatoes piled high with tender corned beef and amazing toppings these Irish Nachos make the perfect appetizer for St. Patrick’s Day! ! I found this recipe on Delish, and I’ve said it before, and I’ll say it again – Delish has a TON of amazing recipes, including the one I’m featuring today! I gave their unlimited membership a try last year, so I am speaking from my own (read: they are not paying me for this review) experiences. The membership cost me $20 for the year, and it includes a wonderful year-long subscription to their quarterly magazine filled with delicious (and easy!) recipes, unlimited access to Delish recipes, members-only access to a one-on-one hotline to ask for help from their food editors, and other wonderful bonuses. You can learn more about their membership here; this is a code I found online, as I believe the normal cost is $35/year, but this code looks like you can still get it for $20/year, which is great! I have found it to be extremely useful, although I have not yet taken advantage of their hotline – yet.
For this recipe, I used my handy-dandy Deluxe Multi Cooker to make the corned beef, and my Half Sheet Pan & Baking Rack Set to roast the potatoes.
Pressure Cooker, Sous Vide Cooker, Slow Cooker, Yogurt Maker, and Sterilizer
Our pressure cooker offers so many ways to get a delicious meal on the table with minimal effort and perfect results, every time. In addition to quick cooking—fast, flavorful meals cooked up to 70% faster than other methods even from frozen—and no-fuss slow cooking so it does it thing while you’re doing yours, you can sous vide, the secret to restaurant-quality steaks, fish, and more. With sous vide, you pick the temperature, and it cooks to the exact doneness you love, every time! No more under-cooked centers and overcooked outsides. After your food reaches your perfect doneness, it can stay put for up to two hours without overcooking, giving you lots of wiggle room for serving. Plus, there is a yogurt function so you can make homemade yogurt with just two ingredients and less than 5 minutes of hands-on time, and you can even sterilize bottles and utensils. All of this without ever turning on the oven!
Confident Cooking
With 16 preprogrammed settings at your fingertips, you can cook everything from meat, rice, and beans to desserts minus the guesswork. Some added features include an indicator that shows at-a-glance progress of preheating, cooking, and warming so you always know the status of what you’re making and two lid rest slots on the back so you can securely rest the lid on the Deluxe Multi Cooker instead of your counter. The steam release button is safely positioned to keep your hands away from any steam and the outside of the unit stays cool even while in use.
Product Details
- 6-qt. (5.6-L) capacity; 13″ x 15″ x 13″ (33 cm x 38 cm x 33 cm)
- Includes a stainless-steel inner pot, wire rack, and silicone seal which are all dishwasher-safe, and a cooking guide with recipes and cooking charts.
- 16 preprogrammed settings: Custom, Sear, Egg, Poultry, Beef/Pork, Seafood, White Rice, Whole Grains, Soup, Beans, Dessert, Steam, Slow Cook, Sous Vide, Yogurt, and Sterilize.
- Built in carrying handles, hidden cord storage, and an on/off switch.
- Separate display screen lets you adjust chime volume, brightness, Fahrenheit or Celsius, and adjust for high-altitude cooking if needed.
Half Sheet Pan & Baking Rack Set
If you love easy, fast sheet-pan dinners, the Half Sheet Pan & Baking Rack Set is just what you need. By combining your sheet pan and rack, you’ll be able to cook meat more evenly, and vegetables and bacon will be crispier. You can also keep greasy foods out of the drippings while cooking.
Product Details
Half Sheet Pan
- 12″ x 17″ x 1″.
- Heavy-gauge aluminized steel resists corrosion and provides even heat distribution.
- Conventional- and convection-oven safe.
Baking Rack
- 16½” x 11¾” x 4½”.
- Nonstick coating.
- Legs fold for compact storage.
- Also works as a cooling rack.
- Oven-safe.
Click here to get your Half Sheet Pan & Baking Rack Set, and here to get the Deluxe Multi Cooker today. You’ll be glad you did.
Let’s jump right in!
Ingredients
For Corned Beef
- 2-3 pounds corned beef
- 1/3 cup Dijon mustard
- 2 tablespoon packed brown sugar
- 12 ounces Guinness Stout
- 4 pounds medium Yukon gold potatoes, cut into 1/2″ thick rounds
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Kosher salt to taste
- Freshly ground black pepper, to taste
- 1 cup shredded yellow cheddar cheese
- 1 cup shredded white cheddar cheese
- 1/2 small red onion, thinly sliced
- 1 (15-oz.) can black beans, rinsed and drained
- 1/2 cup sour cream
- 1 tablespoon prepared horseradish
- Pickled jalapeños for garnish
- Freshly chopped chives for garnish
Instructions
For the Corned Beef:
In a small bowl, combine mustard and brown sugar. Brush all over corned beef brisket.
Place corned beef in steamer basket of the Deluxe Multi Cooker with Guiness Stout, set to CUSTOM, 90 minutes. Press button to start. Once timer goes off, allow pressure to naturally release for 10 minutes. Press steam button to release any additional pressure, and remove corned beef to cutting board.
Allow corned beef to rest an additional 10 minutes, then shred.
For the Potatoes
Wash potatoes, then slice, unpeeled, into 1/2″ thick rounds. Place slices into a large pot of cold water, ensuring that they are cover completely. Bring to a boil over high heat. Boil only until just tender, about 5 minutes. To test this, inserting a knife into the middle of a potato should meet with a bit of resistance. Drain and dry on baking rack or with paper towels.
Preheat oven to 425°F/220⁰C.
Line two sheet pans with foil. Place potatoes in a single layer divided evenly between both pans. Drizzle with oil and sprinkle with oregano, garlic, salt and pepper, coating both sides of potatoes.
Bake for 30 minutes, or until golden and crisp.
One on of the sheet pans, bring the potatoes together in a mound. Top with half of both cheeses, red onion, beans, and shredded corned beef. Top with potatoes from the other tray, adding remaining cheese, red onions, beans, and corned beef. Place tray back in oven and bake an additional 5 minutes, until cheese is melted.
Combine sour cream and horseradish in a small bowl.
Remove nachos from oven, and top with dollops of sour cream, pickled jalapeños, and chives.
That’s it! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe. I would love to hear from you. Let’s make great food together!
That’s it! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe. I would love to hear from you. Let’s make great food together!
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***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***
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Irish Nachos – Delish (Video)
Equipment
Ingredients
- 2-3 lb corned beef
- ⅓ cup Dijon mustard
- 2 tbsp brown sugar
- 12 oz Guinness Stout Beer
- 4 lb gold potatoes cut into 1/2" thick rounds
- 2 tbsp extra-virgin olive oil
- 1 tsp dried oregano
- ½ tsp garlic powder
- kosher salt and pepper to taste
- 1 cup yellow cheddar cheese
- 1 cup white cheddar cheese
- ½ red onion thinly sliced
- 15 oz can of black beans, drained and rinsed
- ½ cup sour cream
- 1 tbsp horseradish
- pickled jalapenos for garnish
- freshly chopped chives for garnish
Instructions
- In a small bowl,combine mustard and brown sugar. Brush all over corned beef brisket.
- Place corned beef in steamer basket of the Deluxe Multi Cooker with Guinness Stout, set to CUSTOM, 90minutes. Press button to start. Once timer goes off, allow pressure to naturally release for 10 minutes. Press steam button to release any additional pressure, and remove corned beef to cutting board.
- Allow corned beef to rest an additional 10minutes, then shred.
For the Potatoes
- Wash potatoes, then slice, unpeeled, into 1/2" thick rounds. Place slices into a large pot of cold water, ensuring that they are cover completely. Bring to a boil over high heat. Boil only until just tender, about 5 minutes. To test this, inserting a knife into the middle of a potato should meet with a bit of resistance. Drain and dry on baking rack or with paper towels.
- Preheat oven to 425°F/220⁰C.
- Line two sheet pans with foil. Place potatoes in a single layer divided evenly between both pans. Drizzle with oil and sprinkle with oregano, garlic, salt and pepper, coating both sides of potatoes.
- Bake for 30 minutes, or until golden and crisp.
- One on of the sheet pans, bring the potatoes together in a mound. Top with half of both cheeses, red onion, beans, and shredded corned beef. Top with potatoes from the other tray, adding remaining cheese, red onions, beans, and corned beef. Place tray back in oven and bake an additional 5 minutes, until cheese is melted.
- Combine sour cream and horseradish in a small bowl.
- Remove nachos from oven, and top with dollops of sour cream, pickled jalapeños, and chives.
