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Ultimate Crunchy Pub Grub: Crispy Potato Sauerkraut Irish Nachos

Pub-Style Irish Nachos are crispy thin potatoes topped with 3 types of cheeses, corned beef, sauerkraut, green onions and beer cheese. Ultimate Crunchy Pub Grub: Crispy Potato Sauerkraut Irish Nachos, corned beef and sauerkraut, crispy potato nachos, cheesy potatoes, baked cheesy potatoes, sauerkraut
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5 from 12 reviews

Pub-Style Irish Nachos are crispy thin potatoes topped with 3 types of cheeses, corned beef, sauerkraut, green onions and beer cheese.

Ingredients

  • 5 large russet potatoes, cleaned and sliced 1/4” thick
  • 3 Tablespoons of olive oil
  • 1 1/2 Tablespoons Chupacabra Chop Haus seasoning (see notes for substitutes)
  • 1 14-ounce can Franks Sweet Bavarian Sauerkraut, drained
  • 1 teaspoon caraway seeds mixed into the sauerkraut (optional)
  • 1 1/2 cups cubed cooked corned beef
  • 1 1/2 cups shredded sharp cheddar
  • 1 1/2 cups shredded white cheddar
  • 1 1/2 cups shredded Swiss
  • 2 green onions, chopped
  • 1–2 cups warm beer cheese sauce

Instructions

Soak & Bake The Potatoes

  1. Place the sliced potatoes in a bowl of ice water ensuring they are covered. Allow to soak for 30 minutes. After 30 minutes, drain the potatoes, give another rinse in cold water, and then place the potatoes on a clean towel and pat dry.
  2. Preheat the oven to 425F. Line 1-2 rimmed baking sheets with foil. Place the potatoes in a single layer on the lined pan, drizzle with half of the olive oil, and sprinkle with half of the seasoning. Flip the potatoes and repeat. Alternatively, you can put the potatoes in a bowl, add the oil, seasoning, and coat.
  3. Bake for 20-25 minutes until lightly golden brown, flip the potatoes and bake another 20-25 minutes or until the potatoes are crispy (some may have a little softness to the center but that’s ok). Remove from the oven and transfer the potatoes to a paper towel-lined plate.

Assemble & Bake The Nachos

  1. Preheat the oven to 425. Line a rimmed baking pan with parchment paper. Place a single layer of crispy potatoes. Add 1/3 of the cheese (you can blend them all first), followed by half of the sauerkraut, and half of the corned beef. Repeat the layer – potatoes, 1/3 of the cheese, the rest of the sauerkraut, and corned beef. Finish it off with the remaining 1/3 of the cheese.
  2. Bake for 15-20 minutes or until the cheeses are all melted.
  3. Remove from the oven, Drizzle with Beer Cheese sauce and green onions.
  4. Serve immediately.

Notes

If you don’t have the seasoning I used, you could just use a simple all-purpose seasoning

  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 3/4 teaspoon onion powder

Find it online: https://www.thekitchenwhisperer.net/2024/03/15/ultimate-crunchy-pub-grub-crispy-potato-sauerkraut-irish-nachos/