Better than pub food! These Irish nachos start with kettle cooked potato chips and are topped with melty Swiss cheese and tender corned beef. Serve with a dollop of sour cream and pico de gallo for a delicious appetizer for St. Patrick's Day or a football party.
Preheat the oven broiler with the top rack about 6 inches from the heating element.
Set out a large baking sheet and spread the potato chips in an even layer.
Sprinkle about 2/3 of the shredded Swiss cheese over the potato chips.
Sprinkle the chopped corned beef over the top. Then sprinkle with the remaining 1/3 of cheese.
Broil the nachos for 3 - 4 minutes or until the cheese has melted and the chips are warmed through. Be careful, nachos can burn quickly under a broiler so don't leave them unattended.
Serve the warm Irish nachos topped with dollops of sour cream, pico de gallo, and green onions over the top.