Irish Nachos
By Austen Granger
These are nacho run-of-the-mill loaded chips. Bring a taste of the pub home with our Irish nachos, featuring a bed of crispy French fries piled high with leftover corned beef, melted white cheddar, tangy sour kraut, and pickled jalapeños.
Prep Time
10 Min
Cook Time
45 Min
Pellets
Pecan
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 | 22 oz bag frozen waffle fries |
| 1 Pound | leftover corned beef or deli corned beef, sliced |
| 16 Ounce | sauerkraut |
| 8 Ounce | sharp white cheddar, coarsely grated |
Sauce
| 8 Ounce | sour cream |
| 2 Tablespoon | prepared horseradish |
Topping
| 1 | 4 oz jar pickled jalapenos |
| 1 | small red onion, diced |
| 2 | scallions, thinly sliced |
| 1/2 Cup | thousand island dressing |
Steps
1
When ready to cook, set the Traeger temperature to 425°F and preheat with the lid closed for 15 minutes.
425 ˚F / 218 ˚C
00:15
2
Line a large baking sheet with parchment paper. Spread the frozen fries in an even layer. Place the baking sheet on the grill and cook, flipping once halfway through, until crispy and golden brown, about 35 minutes.
425 ˚F / 218 ˚C
00:35
3
Remove the baking sheet from the grill and transfer half of the fries to a plate. Top the remaining fries with half of the corned beef, sauerkraut, and cheese. Place the reserved fries on top and layer with the remaining corned beef, sauerkraut, and cheese. Return to the grill and cook until the cheese melts, about 10 minutes.
425 ˚F / 218 ˚C
00:10
4
Meanwhile, in a small bowl, stir together the sour cream and horseradish until combined. Set aside.
5
Remove fries from the grill and top with pickled jalapenos, red onion, Thousand Island dressing, and scallions. Serve with horseradish sour cream on the side. Enjoy!
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