Get into the St. Patrick’s Day spirit with a batch of these Irish Nachos – waffle fries loaded with cheese, salsa verde and chopped corned beef!
Well that was a strange 12 months. It’s been about a year since the pandemic completely changed our way of life. Here in upstate New York, it was mid-March 2020 when Laura and I made the decision to keep Robbie home from preschool. Laura also made the transition to working at home, too. At the time, I remember thinking, “How are we going to make it for 2 weeks!?” Hah. Try 52 weeks. Little did we know at the time…
As terrible as the pandemic has been, there have been some silver linings over the past year. Laura and I have gotten the chance to drink our morning coffee together each day. And we’ve eaten lunch and dinner together as a family every day, too. Oh, and we adopted two rescue pups from Mississippi.
The other day, I stumbled across a poll on Nextdoor.com about Pandemic Purchases. According to the caption, they noticed 4 unusual items made regular appearances on the list of pandemic purchases. Fire pit. Ice cream maker. Sewing machine. Bidet. Ok, we’re guilty of one of those purchases – a new fire pit. But a bidet!? Really? Did that many people really buy a bidet during the pandemic!? I mean I guess I can see the connection with the lack of toilet paper and all…but still…
Speaking of COVID-19 changes, how about eating out at restaurants? Laura and I used to go on date nights a couple times each month, but we haven’t set foot in a restaurant since last February. We have ordered takeout on occasion, though. But takeout just isn’t quite the same. One of our favorite local restaurants is an Irish pub that’s located just down the street from us. It’s in an old house, which adds plenty of character to the restaurant. We’ve done takeout a couple of times from there, but I miss going into that pub for some classic Irish food and a pint or two of Guinness!
One of my favorite dishes there actually comes off of their appetizer menu. Irish Nachos. In true Irish form, Irish Nachos use potatoes as the base instead of tortilla chips. And then they get loaded with Monterey Jack cheese, chopped corned beef, sour cream, pickled jalapenos…and salsa verde. The salsa verde might sound like a strange addition to this line-up, but the flavor combination is incredible! These nachos wouldn’t be the same with a traditional tomato salsa.
While the pub serves their Irish Nachos with chopped corned beef, I used pastrami for this version here at home. There are two reasons for this: (1) The extra spices on the pastrami bring flavor to the nachos and (2) We have a ton of pastrami in the freezer. (Our homemade pastrami is simply smoked corned beef, so I feel like it’s close enough to the original recipe. In fact, Laura argues that this version is better than the one from the pub thanks to the smoky flavor from that pastrami.) On a side note, if you like pastrami then this is the time of the year to pull out that homemade pastrami recipe. Corned beef always goes on super sale right before St. Patrick’s Day, and that’s when I stock up to make another big batch of pastrami.
This Irish Nachos recipe turned out so well that Laura and I have now made it on several occasions. It’s a bit messy, so we eat it with a fork, but talk about some delicious comfort food! If you’re looking for a tasty way to get into the St. Patrick’s Day spirit, then whip up a batch of these Irish Nachos and crack open a cold Guinness. Cheers!
Did you make these Irish Nachos at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog). I’d love to see your version!
For the Salsa Verde
- 16 oz. tomatillos
- ¼ cup diced white onions
- 1 tsp minced garlic
- ½ cup chopped fresh cilantro
- 2 tsp fresh lime juice
- 1 jalapeno pepper stemmed, seeded and chopped
- 1 tsp kosher salt
For the Nachos
- 1 22-oz. frozen waffle fries
- 1½ cups shredded Monterey Jack cheese
- 2 cups chopped corned beef
- ¼ cup pickled jalapeno peppers
- sour cream
- sliced green onions
For the Salsa Verde
- Remove the papery skin from the tomatillos. Slice each in half and place cut side down on a foil-lined sheet pan.
- Broil for 5-7 minutes, or until skins of tomatillos have begun to blacken.
- Transfer tomatillos into a food processor or blender. Add onions, garlic, cilantro, lime juice, jalapeno and salt; pulse until smooth.
For the Nachos
- Bake waffle fries according to package directions. (Note: I often bake these for 4-5 minutes longer than instructions so they are extra crispy.)
- Using a large plate, layer baked fries with shredded cheese, salsa verde and corned beef. Top with pickled jalapeno peppers, sour cream and sliced green onions.
Looking for more fun St. Patrick’s Day recipes? Check out these other favorites, too: