Irish Nachos


  • 1 package corned beef points, with seasoning
  • 1/2 onion, chopped
  • 1 bottle pale ale
  • Potato chips (see below for homemade instructions)
  • Toppings of choice- cheddar cheese, green onions, and sour cream suggested


  1. Combine onion, seasonings that come with the corned beef, and pale ale in a crock pot large enough to hold the corned beef. Add the corned beef and cook on low for 4-6 hours.
  2. Remove from crock pot and shred the meat using two forks and pulling them apart.
  3. (If making your own potato chips see below)
  4. Preheat oven to 400 degrees. Arrange potato chips in an oven safe dish and layer with shredded corned beef and cheese. Bake for 7-10 minutes, or until cheese has melted.
  5. Top with veggies and sour cream, or other toppings of choice.
  6. In the meantime, it’s time to make some potato chips! I totally understand if you opt for buying a bag. I usually would, too, but I was feeling fancy today. To make these, just slice up some potatoes nice and thin. A mandolin would be fabulous for this.
  7. Then toss them with olive oil, kosher salt, pepper, and I chose to use a little dried rosemary. You don’t gotta if you don’t wanna.
  8. Arrange them single layer on a cookie sheet. Single layer, single layer, single layer. After some failures, I have become a stickler about this.
  9. Bake them at 400 degrees for about 10 minutes, or until edges are golden. This may mean checking every few minutes and pulling off chips that browned quicker than others.
  10. Continue with recipe above!