Recipes

Reuben-Topped Irish Nachos

The Daily Meal Staff|

Reuben-Topped Irish Nachos
4.7 (3 ratings)
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Irish nachos swap out tortilla chips for potato slices and it's genius. This recipe takes the dish to the next level by topping it with the fixings for a Reuben sandwich - corned beef, Swiss cheese and sauerkraut.This recipe is courtesy of Shelley Fulton at Two Healthy Kitchens
Prep Time
25
minutes
Cook Time
22
minutes
Servings
4
Total time: 47 minutes
Ingredients
  • 2 1/2 tablespoon nonfat plain greek yogurt
  • 1 1/2 tablespoon ketchup (natural or organic, see note)
  • 2 teaspoon sweet pickle relish (natural or organic, see note)
  • 3/4 teaspoon white vinegar
  • 1/4 teaspoon hot sauce (such as frank's red hot)
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon kosher salt
  • 1 1/2 pound russet potatoes, scrubbed
  • 1 tablespoon extra virgin olive oil
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon onion powder
  • 3 ounce extra-lean deli corned beef, chopped (see note)
  • 1 cup shredded, reduced-fat swiss cheese
  • 1/4 - 1/3 cup sauerkraut (exact amount is personal preference), drained and gently pressed to remove extra moisture
  • finely chopped parsley (if desired), for garnish
Directions
  1. Step 1: Preheat oven to 475ºF.
  2. Step 2: In a medium bowl, combine dressing ingredients: 2/12 tablespoons nonfat plain Greek yogurt, 1 1/2 tablespoons ketchup, 2 teaspoons sweet pickle relish, 3/4 teaspoon white vinegar, 1/4 teaspoon hot sauce, 1/8 teaspoon garlic powder, 1/8 teaspoon onion powder, and 1/8 teaspoon kosher salt. Cover and refrigerate until needed (can be made up to about two days ahead).
  3. Step 1: Cut 1 1/2 pounds russet potatoes evenly into 1/8"-thick slices. (You can use a mandolin for this if you'd like, but I use a chef's knife. Either way, the key is to cut them very uniformly so they bake evenly.)
  4. Step 2: In a large bowl, toss potato slices with 1 tablespoon olive oil until evenly coated. Sprinkle potatoes with 3/4 teaspoon garlic powder, 3/4 teaspoon onion powder, 3/4 teaspoon kosher salt, and black pepper. Toss again to be sure spices are distributed very evenly. You may find that it's easiest to do this with your hands, rather than a mixing spoon.
  5. Step 3: Place potato slices onto two parchment-lined baking sheets, spreading them out and making sure they don't touch or overlap (see note).
  6. Step 4: Bake potato slices for 12-14 minutes. The exact baking times may vary if your potato slices aren't cut to 1/8" or if they aren't uniform in thickness. Check them periodically: you're looking for a warm, browned, toasty bit of color on the bottom of your slices, but you don't want them to burn.
  7. Step 5: Carefully flip all slices over and continue baking on the second side for about 5-8 minutes more, again checking periodically for doneness. If some of your slices are thinner than others, they may be ready sooner, and you may want to remove them to a plate while the other slices continue baking.
  8. Step 1: When your potatoes are done baking, mound them into a pile in the center of one baking sheet, layering them as you do so with 3 ounces corned beef, 1 cup shredded Swiss cheese, and 1/4 - 1/3 cup sauerkraut. Return the nachos to the oven for about 5 more minutes, to allow the toppings to warm and the cheese to melt.
  9. Step 2: Garnish nachos with parsley, if desired, and serve with Thousand Island Dressing. (You can drizzle the dressing on top, serve it alongside, or both.)
 
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