A Celtic Twist on a Favorite Snack

Oct 24, 2017

When watching the big game – whether it be American football or an international soccer match, you definitely need a tasty snack!

Credit Celtic Crossing

I asked the Celtic Crossing owners DJ and Jamie Naylor to tell us about their sinfully good Irish Nachos. Think classic Nachos with an Irish spin!

“The Irish Nachos have proved to be wildly popular at the pub. We have a size that’s great for sharing, as well as a smaller version for those looking to snack on something while watching a soccer match or listening to music on our patio.”

Where in the world did they come up with the idea for nachos topped with corned beef?

“DJ and I are always looking for new menu items when we travel. The Irish Nachos came up when we were in Charleston and saw it at a pub there. And we thought to ourselves, we really need to put something like that on our menu. So we made our own version and it’s one of our more popular dishes.”

How do you make these Nachos with a twist?

"For the Irish Nachos, we start with a generous serving of hand-cut French fries and we smother it in Dubliner white cheddar cheese. We then top them with tomatoes, scallions and of course, we add authentic Irish corned beef, that gives it incredible flavor."

And of course you’ll need an Irish beer to wash it all down!

“Irish Nachos can be served of course with any beer but my preferred choice would be Guinness Irish Stout.”

This is Jennifer Chandler with The Weekly Dish.  Bon Appetit!

Celtic Crossing is an Irish pub with outdoor patio that is located in the heart of Cooper-Young at 903 Cooper St, Memphis, TN 38104.

For more information on Celtic Crossing and their awesome nachos, visit www.celticcrossingmemphis.com.

Celtic Crossing Irish Pub & Restaurant Irish Nachos

  • 4-pound corned beef brisket
  • Potatoes cut into fries and fried
  • White Dubliner cheese
  • Diced tomatoes
  • Scallions
  • Ranch dressing (optional)
  • Preheat oven to 325° F.

Place the 4-pound corned beef brisket in a roasting pan, fatty side up. Cover the brisket with 8 cups of boiling water. Then seal the pan with foil. Place in the oven for four hours.

Once cooled, shred the meat with two forks. Place the meat over the hand-cut fries. Top with melted white Dubliner cheese, diced tomatoes, and scallions. Serve with ranch dressing if desired.

Recipe printed with permission from Celtic Crossing.