Ingredients:

  • 2 pounds russet potatoes, peeled and thinly sliced (900g)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon kosher salt (5g)
  • 1/2 teaspoon black pepper (2.5g)
  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, finely chopped (150g)
  • 8 ounces cooked corned beef, shredded or chopped (225g)
  • 1 cup sauerkraut, drained and squeezed dry (150g)
  • 2 cups shredded Irish cheddar cheese (or a blend of cheddar and Monterey Jack) (200g)
  • 1/4 cup chopped fresh parsley, for garnish (optional) (5g)
  • 1 cup sour cream
  • 2 teaspoons horseradish

Instructions:

  1. Preheat oven to 400°F (200°C). Toss potato slices with olive oil, salt, and pepper. Arrange in a single layer on a baking sheet lined with parchment paper if desired for easier cleanup.
  2. Bake for 15-20 minutes, flipping halfway through, until golden brown and crispy. Alternatively, heat oil in a large skillet and fry potato slices in batches until golden and crispy. Drain on paper towels.
  3. While the potatoes bake (or after frying a batch), heat olive oil in a skillet over medium heat. Sauté the onion until softened, about 5-7 minutes.
  4. Arrange the cooked potato slices on a serving platter or baking sheet.
  5. Sprinkle the sautéed onion, shredded corned beef, and sauerkraut evenly over the potato slices.
  6. Top with the shredded cheese.
  7. Bake in the preheated oven for 3-5 minutes, or until the cheese is melted and bubbly. Alternatively, broil for 1-2 minutes, watching closely to prevent burning.
  8. Remove from the oven and garnish with fresh parsley. Serve immediately with sour cream and horseradish sauce. Enjoy your irish nachos recipe!