This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

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!"

For more St. Patty's Day recipes, check out Rach's Reuben-Style Skillet Potato Pancake and Irish Whiskey and Beer Cheese Fondue.


  • One 20- to 24-ounce bag of waffle fries
  • 2 tablespoons EVOO
  • 1 pound deli-sliced corned beef, chopped
  • 1 small onion, thinly sliced
  • ½ small green cabbage, thinly sliced (about 2 cups)
  • Salt and pepper
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup light beer
  • 1 cup chicken stock
  • 1 cup shredded white cheddar cheese


Serves: 4 to 6, as a snack


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.