These were cra-mazing (crazy amazing)! Andy loved them and raved about them (which made me happy). He said he’d like for me to make these several more times this football season…and then he added they’d be good for basketball season too.
- 20-24 ounce bag waffle fries, (I used thinly sliced baking potatoes and cooked them the way I make Buff Chips)
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 1 pound deli-sliced corned beef, chopped
- 1 small onion, thinly sliced
- 2 cups Cole slaw mix or a small head green cabbage, thinly sliced
- Salt and ground black pepper
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup light beer
- 1 cup chicken stock
- 1 cup shredded white cheddar cheese
Preheat oven to 450ºF.
Arrange the waffle fries on a baking sheet and cook according to package directions, adding about 10 minutes onto the baking time to make them extra crispy.
When the fries have about 10 minutes left, place a medium skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the corned beef to the skillet and sauté until light golden brown and heated through, 2-3 minutes.
Add the onions and cabbage to the pan, and cook until the onions have softened and cabbage has wilted, 4-5 minutes. Season with salt and pepper and reserve warm.
While the veggies are cooking, place a medium pot over medium-high heat and melt the butter. Add the flour to the pot and cook for about a minute.
Whisk the beer into the mixture and cook for about 30 seconds to cook off the alcohol. Whisk the chicken stock into the pan and bring up to a bubble. Simmer until thickened, 2-3 minutes, then remove from heat and stir in the cheese to melt. Season the sauce with salt and pepper.
To serve, arrange the crispy waffle fries on a platter, top them with the corned beef and cabbage mixture and douse with a good helping of cheese sauce.