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.

Ingredients

  • 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

Directions

  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!


Loaded Bahn Mi Fries

Every once in a while we get a wild hair to create food that is epically decadent. Tuck’s mom had been browsing recipes for bahn mi sandwiches- a traditional Vietnamese sandwich with pork, cilantro, and pickled vegetables- and decided all of those ingredients would taste way better loaded onto baked french fries. What can we say? We play for the tie when it comes to quick, easy recipes and stupidly over the top recipes. We try to keep it interesting!

Taking one look at this ingredient list will show you that this dish has a ton of components. If you aren’t feeling like spending this much time and effort in the kitchen you can easily modify or skip ingredients all together. However, if you go all in you will love this recipe. It’s sweet and spicy, crispy and crunchy…. everything you want from a messy, delicious, mega appetizer. We hope to double it and make it for a giant party once quarantine is over.

Loaded Bahn Mi Fries

Makes: 4 entree servings, 6-8 appetizer servings

Prep Time: 25 minutes Total Time: 45 minutes

Ingredients for the Fries:

  • 3 large russet potatoes
  • 2 tbs vegetable oil
  • 1/2 cucumber, diced
  • 1 jalapeno, thinly sliced
  • cilantro, for garnish
  • 1/2 cup mayonnaise
  • 1/3 cup Sriracha

Ingredients for the Pickled Veggies:

  • 1 cup shredded carrots
  • 1/4 red onion, thinly sliced
  • 1/3 cup rice wine vinegar
  • 2 tsp salt
  • 1 thai chili, left whole

Ingredients for the Pork

  • 1 lb ground pork
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, minced
  • 1 tbs fish sauce
  • 2 tbs fish sauce
  • 1 tbs brown sugar
  • 1 tbs Sriracha

Directions:

  1. Preheat the oven to 425 degrees.
  2. Slice the potatoes into fry shaped sticks. Toss the fries in the vegetable oil and season them with salt and pepper. Lay them in a single layer on a cookie sheet or two and place in the oven. Cook for 25 minutes, or until the fries are crispy on the outside and cooked through the center.
  3. While the fries are cooking make the pickled veggies. Combine the ingredients for the pickled veg (carrots- Thai chili) in a medium mixing bowl. Add enough water to the bowl to submerge the vegetables. Set aside until ready to use.
  4. After you have completed the picked veg make the ground pork. Heat a large sauté pan over medium-high heat. Add the pork and cook for about 4 minutes. After that time, drain most of the fat away from the pan, reserving about 1 tbs. Add the remaining ingredients (ginger- Sriracha) to the pork and cook another 5 minutes, or until the flavors have combined. Season with salt and pepper as necessary.
  5. Lastly, make the Sriracha mayo by combining the two ingredients in a small bowl. Add 1 tbs water if the mayo is too thick to drizzle over the fries.
  6. When the potatoes are out of the oven, lay the fries on a large serving platter (we just use the cookie sheet from the potatoes as it becomes a giant mess anyway). Layer the pork on top. Drain the pickled veggies well and scatter them over top. Top with the Sriracha mayo, cucumber, cilantro, and jalapeno to serve.

Loaded Greek Sweet Potato Fries

If you are reading the title of this post and are a little confused, hang with us, you are going to LOVE this recipe! We love Greek food and wanted to create a version of all of our favorite flavors meshed into one dish. Even though this recipe is for french fries, it is incredibly healthy. Can we just call it a salad because it’s topped with vegetables? Yes, definitely. Right? This is a recipe for Greek salad that just happens to be served on top of crispy hot sweet potatoes instead of lettuce. We like it as an appetizer or a dinner side dish of grilled chicken kabobs, but respect you if you just dig in with a fork and call it dinner.

Loaded Greek Sweet Potato Fries

Makes: 4 servings as an appetizer or side dish

Prep Time: 20 minutes Total Time: 40 minutes

Ingredients:

  • 3 large sweet potatoes, washed well and patted dry
  • 2 tbs olive oil
  • 3/4 cup tzaziki sauce
  • 1/2 cup roasted red peppers, dried with a paper towel and diced
  • 1/2 cup feta cheese crumbles
  • 1/2 cup cucumber, diced
  • 1/3 cup kalamata olives, halved (not pictured because quarantine)
  • 1/3 cup red onion, diced
  • salt and pepper, to taste

Directions:

  1. Preheat the oven to 400 degrees.
  2. Cut the sweet potatoes into fry-sized sticks. Lay the sweet potatoes on a cookie sheet and drizzle with the olive oil. Season with salt and pepper and give everything a good toss to coat. Lay the sweet potatoes in a single layer and bake for about 20 minutes, or until they are crispy on the outside and cooked through the center.
  3. When the potatoes have finished cooking, remove them from the cookie sheet and onto a serving platter. Top with the tzaziki in little plops around the fries, followed by the red peppers, feta, cucumber, olives and red onion. Serve immediately.