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Celebrate St. Patrick's Day with this Irish twist on nachos from a former show staffer named Megan. She substitutes waffle fries for the tortilla chips and tops them with corned beef and cabbage and a beer-flavored cheese sauce. Rachael calls the dish "brilliant!"
Preheat oven to 450°F.
Arrange the waffle fries on a baking sheet and cook according to package directions, adding about 10 minutes to 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 the EVOO, 2 turns of the pan. Add the corned beef and saute until light golden brown and heated through, 2 to 3 minutes.
Add the onions and cabbage and cook until the onions have softened and the cabbage has wilted, 4 to 5 minutes. Season with salt and pepper and keep warm.
While the veggies are cooking, place a medium pot over medium-high heat and melt the butter. Add the flour and cook, stirring, for about a minute.
Whisk in the beer and cook for about 30 seconds to burn off the alcohol. Whisk in the chicken stock and simmer until thickened, 2 to 3 minutes. Remove from heat, add the cheese and stir until melted. 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 then the cheese sauce.