This is a recipe from Rachael Ray. Just the other day I saw a picture of Irish Nachos and I had to investigate. Half of my family is Irish but I had no idea about the Irish way to make nachos. What a wonderful surprise and treat to find such a dish for my little Leprechauns to enjoy on St. Patrick’s Day. Whether you are having a big celebration or small, share it with your Leprechauns as well. It includes some very delicious ingredients sure to give you the luck of the Irish!
1 20- to 24-ounce bag waffle fries
2 tablespoons olive oil
1 pound deli-sliced corned beef, chopped
1 small onion, thinly sliced
1/2 small head green cabbage, thinly sliced (about 2 cups)
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 450º.
-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.
-When the fries have about 10 minutes left, place a medium skillet over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Add the corned beef to the skillet and sauté until light golden brown and heated through, 2-3 minutes.
-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.
By Leigh Sackett [email protected]