How to Make Irish Pub Nachos

First, get those waffle fries going by following the package instructions.

While those are cooking, let’s whip up a tasty whiskey sauce. In a small saucepan, whisk together whiskey, honey, and brown sugar. Bring it to a boil, then lower the heat and let it simmer until it thickens. Toss in the sliced onions and let them get all soft and flavorful for about 8 to 10 minutes.

Now, let’s tackle the cheese sauce. Melt butter in a saucepan over medium heat, stir in the flour, and cook for 3 to 4 minutes. Pour in the whiskey, then add the cheese bit by bit, along with the milk and Dijon. Keep stirring until it’s all melty and delicious. Keep it warm over low heat until you’re ready to use it.

Once that’s done, mix the corned beef with the onions in the whiskey sauce and layer it all over the cooked waffle fries. Stir any leftover sauce into the cheese sauce. Pour this creamy goodness over the fries, making sure to leave a little pool at the bottom for dipping.

Top everything off with some cabbage, sprinkle the remaining cheese, and slide it under the broiler until everything gets beautifully melted and golden brown.

Finish it up by garnishing your nachos with fresh parsley.

What to Serve With Irish Potato Nachos

Since we’ve got the protein, carbs, and fats covered, let’s introduce some veggies into the mix by serving some air fryer vegetables, roasted butternut squash, or Brussels sprouts au gratin alongside our nachos. It’s all about balance, right?

Leftovers & Reheating

Store leftover corned beef separately from the fries. Store in an airtight container in the fridge for 3-4 days. You can freeze it for up to 2-3 months.

Store the fries in an airtight container in the fridge for 2 days. Store in the freezer for up to 6 months.

When you’re ready to make your nachos, reheat your corned beef and fries.

To reheat corned beef:

• Preheat your oven to 350ºF.
• Place leftover corned beef in a baking dish and cover it with foil.
• Bake for 10 minutes or until warm.
• Assemble your nachos.