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Appetizers / Snacks

Irish Nachos with Potato Chips

The Irish believe everyone’s Irish on St. Paddy’s Day. This year celebrate like you are (even if you’re not) with this Emerald Isle-inspired appetizer — meaty beer and cheese Irish nachos made with lamb and potato chips.


12 servings

Total Time

30 minutes

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Test Kitchen Tip

To turn the nachos into a dip, simply combine the lamb mixture and cheese sauce. top dip with scallions and radishes, then serve with chips.


For the lamb, heat oil in a skillet over medium-high. Add garlic; cook until fragrant, 30 seconds. Add lamb; cook until browned, crushing with a potato masher until fine, 45 minutes. Stir in coleslaw and carrots; cook until softened, 23 minutes. Deglaze skillet with beer and Worcestershire, scraping up any brown bits; cook until absorbed, 34 minutes. Stir in pickle relish and parsley; season lamb with salt and pepper.

For the cheese sauce, melt butter in a saucepan over medium heat. Add garlic; cook until fragrant, 30 seconds. Whisk in flour; cook to remove raw taste, 2 minutes. Whisk in beer and milk and bring to a boil; reduce heat to medium-low. Stir in cheese, cook until melted, then stir in mustard; season sauce with salt and pepper.

To serve, spread kettle chips on a serving platter, then top with cheese sauce, lamb, radishes, and scallions.

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