Irish Nachos

These were cra-mazing (crazy amazing)! 

  • 20-24 ounce bag waffle fries, (I used thinly sliced baking potatoes and cooked them the way I make Buff Chips)
  • 2 tablespoons EVOO – Extra Virgin Olive Oil
  • 1 pound deli-sliced corned beef, chopped
  • 1 small onion, thinly sliced
  • 2 cups Cole slaw mix or a small head green cabbage, thinly sliced
  • Salt and ground black pepper
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup light beer
  • 1 cup chicken stock
  • 1 cup shredded white cheddar cheese

Preheat oven to 450ºF.

Arrange the waffle fries on a baking sheet and cook according to package directions, adding about 10 minutes onto the baking time to make them extra crispy.

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When the fries have about 10 minutes left, place a medium skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the corned beef to the skillet and sauté until light golden brown and heated through, 2-3 minutes.

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Add the onions and cabbage to the pan, and cook until the onions have softened and cabbage has wilted, 4-5 minutes. Season with salt and pepper and reserve warm.

While the veggies are cooking, place a medium pot over medium-high heat and melt the butter. Add the flour to the pot and cook for about a minute.

Whisk the beer into the mixture and cook for about 30 seconds to cook off the alcohol. Whisk the chicken stock into the pan and bring up to a bubble. Simmer until thickened, 2-3 minutes, then remove from heat and stir in the cheese to melt. Season the sauce with salt and pepper.

To serve, arrange the crispy waffle fries on a platter, top them with the corned beef and cabbage mixture and douse with a good helping of cheese sauce.

Recipe courtesy of Rachael Ray

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