Everything You Ever Wanted This St. Patrick's Day: Guinness Corned Beef Nachos

By Dennis Prescott |

© Dennis Prescott

St. Patty's Day is all about celebrating large and indulging in the Irish classics: corned beef and Guinness.

Here is my take on a classic Irish corned beef hash—in nacho form: Guinness-braised corned beef potato nachos served with a homemade Guinness BBQ sauce. 

Guinness Corned Beef Nachos

Serves 4 to 6 hungry people

Guinness BBQ Sauce

  • 1 tablespoon olive oil
  • 3 cloves garlic
  • 1/2 cup red onion
  • 1 cup Guinness
  • 3/4 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon salt
  • 1/2 cup sweet pepper

Guinness Corned Beef

  • 2 pounds corned beef
  • 1/2 cup brown sugar
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne
  • 1 1/2 cups Guinness
  • 5 pounds russet potatoes
  • Canola oil, for frying
  • 4 cups old cheddar, grated
  • 4-6 eggs (1 per person)
  • 3 to 4 jalapeños, finely diced
  • 1/3 cup green onions, finely diced
  • Radishes, cilantro and lime, for garnish

Heat a saucepan over medium. Add 1 tablespoon olive oil to the pan. When hot, add onions and garlic and cook, stirring often, until translucent (about 8 minutes). Add red onion and cook for 2 more minutes. Add Guinness, ketchup, Worcestershire and spices and bring to a simmer. Allow the sauce to simmer over medium-low heat for 15 minutes, until thickened. Puree with a hand blender.

Preheat oven to 325°.

Pat dry corned beef with paper towel and place in an 8-by-10-inch pan. Rub the beef with brown sugar, paprika and cayenne, until nicely coated. Pour Guinness over the beef and place in the oven for 2 1/2 hours. Remove from the oven and allow for cool for 30 minutes. Dice into 1/2-inch cubes.

While beef is cooking, slice potatoes into rounds, 1/4-inch thick, and cover in cold water for 30 minutes. Drain and pat dry with paper towel.

Heat 2 inches of canola oil in a deep Dutch oven (or deep fryer) to 325°. Working in batches, fry potato slices for 8 to 10 minutes, until golden brown and crispy. Place cooked chips on paper towel to remove excess oil.

Heat oven to 400°.

On a baking sheet, place a layer of chips followed by cheese, beef, jalapeños and green onions. Repeat 2 more times. Place in the preheated oven until the cheese has melted (about 8 minutes).

While the cheese is melting, fry eggs sunny-side up in medium pan. Top the nachos with fried eggs and more jalapeños, green onions and diced radishes. Serve with Guinness BBQ sauce.

Related: 5 Things You Didn't Know About Green Beer for St. Patrick's Day 
5 Remarkably Green St. Patrick's Day Drinks You Won't Regret
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