Irish Nachos

Ingredients

• 624 g (22 oz)frozen waffle fries
• 454 g (1 lb)leftover corned beef or deli corned beef, sliced
• 454 g (16 oz)sauerkraut
• 227 g (8 oz)sharp white cheddar, coarsely grated
• 227 g (8 oz)sour cream
• 30 ml (2 tbsp)prepared horseradish
• 1 jar (113 g/4 oz)pickled jalapeños
• 1 smallred onion, diced
• 2scallions, thinly sliced
• 120 ml (½ cup)Thousand Island dressing

Instructions

1. 1

   Preheat the grill

   Set the Traeger to 220°C (425°F), close the lid and preheat for 15 minutes.

2. 2

   Cook the fries

   Line a large baking sheet with parchment and spread the frozen fries in an even layer. Put the sheet on the grill and cook for about 35 minutes, turning the fries once halfway through, until crisp and golden brown.

3. 3

   Layer and melt

   Take the sheet off the grill and transfer half the fries to a plate. Top the fries left on the sheet with half the corned beef, sauerkraut and cheese. Add the reserved fries, then layer on the remaining corned beef, sauerkraut and cheese. Return the sheet to the grill for about 10 minutes, until the cheese has melted.

4. 4

   Mix the sauce

   While the cheese melts, stir the sour cream and horseradish together in a small bowl. Set aside.

5. 5

   Add the toppings

   Take the fries off the grill and top with the pickled jalapeños, red onion, Thousand Island dressing and scallions. Serve with the horseradish sour cream on the side.

What are Irish nachos?

Irish nachos are a pub-style twist on loaded nachos, using potatoes instead of tortilla chips. Despite the name, they are a modern variation rather than a traditional Irish dish.

Here, crisp waffle fries stand up to corned beef, sauerkraut and melted white cheddar. Sour cream with horseradish, pickled jalapeños and Thousand Island dressing bring a tangy, creamy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1100 calories, 45g protein, 95g carbs, 65g fat.

The fries and Thousand Island dressing contribute much of the carbohydrates, while the fries, cheese, sour cream and dressing supply much of the fat. Corned beef and cheddar provide most of the protein, and the sauerkraut and pickled toppings add salt. Serve a portion with a green salad or extra fresh vegetables for a more balanced plate.

Why waffle fries work

Waffle fries have ridges and openings that catch the toppings, and their sturdy shape holds up under the cheese and meat. Spreading them in an even layer gives them room to crisp on the grill.

Frozen fries can go straight onto the tray; there is no need to thaw them first. Turn them once during cooking so they brown more evenly.

Keep the toppings balanced

Corned beef: slice it so the pieces are easy to pick up with a fork, and distribute it between the two layers. This keeps the meat from being concentrated only on top.

Sauerkraut: drain it well before layering, since excess liquid can soften the fries. Sharp cheddar melts over the layers and gives the tangy toppings a savoury counterpoint.

Layer without losing the crunch

First layer: reserve half the cooked fries, then cover the fries on the tray with half the beef, sauerkraut and cheese. This gives the bottom layer toppings rather than leaving them all at the surface.

Second layer: add the reserved fries and the remaining toppings, then return the tray to the grill. Stop cooking once the cheese has melted; the fries have already had their longer crisping time.

Make the horseradish cream

Stir the prepared horseradish into the sour cream until evenly combined. Serve it on the side, where everyone can add as much as they like.

The recipe uses pickled jalapeños and Thousand Island dressing as finishing toppings, so add them after grilling. That keeps the dressing from heating and the onion and scallions fresh.

Serve while hot

Bring the tray to the table soon after the cheese melts, while the fries are still crisp. A spatula helps lift portions from the layered fries.

For a meal, serve with a crisp green salad or sliced vegetables to balance the rich, salty toppings. For a pub-style spread, these nachos can also be shared as a substantial appetiser.

Recipe notes & tips

• Drain the sauerkraut thoroughly so its brine does not soften the fries.
• Spread the fries out rather than piling them up during the first grill stage.
• Turn the fries once halfway through cooking to encourage even browning.
• Grate the cheddar coarsely so it can be spread across both layers.
• Keep the horseradish sour cream on the side for easier serving.

Variations

• Extra heat: add more pickled jalapeños at the table.
• Milder topping: use fewer jalapeños or leave them out.
• More horseradish: stir a little extra into the sour cream for a sharper dip.
• Fresh herbs: scatter chopped parsley over the finished tray.
• No grill: cook the fries on a baking sheet in an oven at 220°C, then melt the layered toppings in the oven.

Common mistakes to avoid

• Wet sauerkraut: excess brine makes the fries soggy; drain it well before layering.
• Crowded fries: piled-up fries brown less evenly; spread them in one layer on a large tray.
• Uneven topping: putting everything on top leaves the lower fries plain; divide the toppings between both layers.
• Overcooking after layering: the fries can lose their crispness; take the tray off once the cheese has melted.
• Adding the sauce too early: grilling can heat the dressing and toppings; add them after the cheese-melting step.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in an oven or air fryer until hot; the fries will be softer than when freshly cooked. Store the horseradish sour cream separately if possible.

Frequently asked questions