By Dennis Prescott
Updated March 17, 2015
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Go all out with these loaded Irish nachos. But if corned beef isn't your thing, you can substitue smoked brisket as well.Get the recipe here.

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.