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Irish Brisket Nachos

Irish Brisket Nachos make an easy dinner using leftover smoked brisket layered with potatoes, cheese, onions and tomatoes. Great for St. Patrick’s Day or any time of year.

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Meat and potatoes dinners are our favorite kind of comfort food and these Irish Nachos check all of the boxes. Easy to make on the pellet grill for a quick and easy dinner.

Pan of Irish Brisket Nachos with tomatoes and onions.

Irish Nachos are traditional pub fare created at J. Gilligan’s Bar and Grill in Arlington, Texas in the 80’s. They can be made with a variety of toppings and we find smoked brisket to be the most delicious addition.

Ingredients Needed

  • Russet Potatoes
  • Olive Oil
  • Kosher Salt
  • Fresh Ground Pepper
  • Smoked Brisket
  • Colby Jack Cheese
  • Mozzarella Cheese
  • Sweet Onion
  • Diced Tomatoes
  • Candied Jalapeños
  • Cilantro
Bowl of Irish Nachos with onions, tomatoes and cheese.

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Step By Step Directions

Collage: sliced potatoes in a bowl/ on a sheet pan/ grilled on pan.

STEP 1 Scrub and peel potatoes. Slice thin, a mandoline slicer makes it easy to get uniform slices.

STEP 2 Rinse the potatoes well to remove the extra starch and pat dry.

STEP 3 Toss potatoes with olive oil, salt and pepper.

STEP 4 Place in a single layer on a rimmed sheet pan.

STEP 5 Cook on the grill with the lid closed about 20- 30 minutes or until potatoes are softened and cooked through.

STEP 6 Remove from grill.

Collage layering potato slices with brisket, cheese, onions, tomatoes.

STEP 7 Cover the bottom of a 10 inch cast iron skillet with potato slices.

STEP 8 Top with a layer of smoked brisket.

STEP 9 Sprinkle with a layer of colby jack cheese.

STEP 10 Add another layer of potatoes.

STEP 11 Top with a combination of colby jack and mozzarella cheese.

STEP 12 Add a layer of sliced onions and diced tomatoes.

Grilling brisket Irish nachos in a skillet.

STEP 13 Return to the grill and cook another 15- 20 minutes until cheese is melted.

Pan of Irish nachos with a spatula and red check napkin.

STEP 14 Remove from grill and garnish with jalapeños and cilantro.

Serving Irish nachos from skillet with spatula.

STEP 15 Slice and serve immediately.

Bowl of Irish nachos on a red check napkin with fork.

How to Store and Reheat

Store leftover Irish Nachos in an airtight container in the refrigerator up to 3 days.

Reheat in a skillet coated with olive oil over medium heat, stirring until heated through or in a 350° oven on a foil lined baking sheet for about 10 minutes.

More Leftover Brisket Recipes to Try

Bowl of Irish Brisket Nachos with fork getting a bite.

Try these Irish Brisket Nachos for a hearty dish that can be served as a main coarse or appetizer for any occasion.

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

Irish Brisket Nachos with potatoes, cheese, tomatoes, onions.
Yield: 4 Servings

Irish Brisket Nachos

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Irish Brisket Nachos make an easy dinner using leftover smoked brisket layered with potatoes, cheese, onions and tomatoes. Great for St. Patrick's Day or any time of year.

Ingredients

  • 1 large russet potato
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground pepper
  • 1 pound smoked brisket
  • 1 1/2 cups shredded colby jack cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 sweet onion, sliced thin
  • 1/2 cup diced tomatoes
  • 1/4 cup candied jalape˜nos
  • 2 tablespoons chopped cilantro

Instructions

  1. Prepare a grill fire to 375°.
  2. Scrub and peel potatoes. Slice thin, a mandoline makes it easy to get uniform slices.
  3. Rinse the potatoes well to remove the extra starch and pat dry.
  4. Toss potatoes with olive oil, salt and pepper.
  5. Place in a single layer on a rimmed sheet pan.
  6. Cook on the grill with the lid closed about 20- 30 minutes or until potatoes are softened and cooked through.
  7. Remove from grill.
  8. Cover the bottom of a 10 inch skillet with potato slices.
  9. Top with a layer of smoked brisket.
  10. Sprinkle with a layer of colby jack cheese.
  11. Add another layer of potatoes.
  12. Top with a combination of colby jack and mozzarella cheese.
  13. Add a layer of sliced onions and diced tomatoes.
  14. Return to the grill and cook another 15- 20 minutes until cheese is melted.
  15. Remove from grill and garnish with jalapeños and cilantro.
  16. Slice and serve immediately.

Notes

Store leftover Irish Nachos in an airtight container in the refrigerator up to 3 days.

Reheat in a skillet coated with olive oil over medium heat, stirring until heated through or in a 350° oven on a foil lined baking sheet for about 10 minutes.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 379Total Fat: 24gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 53mgSodium: 765mgCarbohydrates: 23gFiber: 3gSugar: 4gProtein: 18g

Nutritional information is estimated and may not be accurate.

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4 Comments

  1. Wow! I can’t even tell you how much my husband and I loved this! This will definitely be happening again soon!