Corned Beef & Beer Cheese Loaded Fries

St. Patrick’s Day celebrations in Colorado are going to look a little bit different this year since we are battling over 3 feet of snow from the weekend! For those of us who are planners, you may have purchased a corned beef knowing the big day was coming up and are now considering how to use it up. Instead of traditional corned beef and cabbage ( a Nana specialty), we have combined every ingredient we love eat to on this Irish holiday and put them together in these decadent and over-the-top loaded fries. We’ve combined beer- a St. Patrick’s Day essential- into a rich and creamy cheese sauce which sits on top of a mound of french fries (they are baked!) and corned beef. If you are stuck inside this week with snow, this is the perfect, indulgent meal to kick off your celebrations!

Corned Beef and Beer Cheese Loaded Fries

  • Servings: 4
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An indulgent take on our favorite St. Patrick’s Day foods and flavors.


  • 3 potatoes
  • 2 tbs canola oil
  • salt and pepper
  • 2 lbs precooked corned beef
  • 3.5 tbs butter
  • 3 tbs flour
  • 2 cups whole milk
  • 1.5 cups lager beer
  • 2 cups shredded cheddar cheese
  • 1 cup shredded provolone cheese
  • 3 tbs Cholula
  • green onion, for garnish


  1. Preheat the oven to 450 degrees.
  2. Scrub the potatoes with the skin on to remove all of the dirt. Cut the potatoes into half inch french fries. Place the fries on a baking sheet and toss with the canola oil and salt and pepper. Bake in the oven for 40 minutes or until the potatoes are crunchy and cooked all of the way through.
  3. While the potatoes are cooking, heat the corned beef per package directions and set aside.
  4. Make the cheese sauce. Melt the butter over medium heat in a 2 inch deep sauté pan. Add the flour and continuously whisk until the flour and butter forms a roux. While whisking, add the milk and stir until the milk thickens. You want a thick, gravy-like consistency. Add the beer and continue to whisk until the texture thickens back to gravy consistency. Stir in the cheddar and provolone cheese and stir until all of the cheese is melted into the milk and beer mixture. Add the Cholula and remove the beer cheese from the heat.
  5. Put it all together. On a large serving dish, lay the fries out in a double layer. Chop the corned beef into bite sized pieces and layer over the fries. Top the fries and corned beef with the beer cheese sauce and sprinkle diced green onion on top. Serve hot!

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