Made This Recipe? Add Your Photo
Prep 2 mins
Cook 3 mins
This is NOT my recipe - it's Rachael Ray. Usually, I wouldn't post something like this, but it was a 60 second segment between commercial breaks where she gives you cool ideas to mix up old recipes. This aired yesterday and I ran out and HAD to try it. I LOVED IT! I had to post it. Even if no one here ever tried this and reviews this - at least I know if I ever want to find this recipe again - it will be here.
- 566.99-680.38 g potato waffle-shaped French fries
- 453.59 g deli-sliced corned beef, chopped
- 1 small head green cabbage, thinly sliced (about 2 cups)
- 236.59 ml shredded irish farmhouse cheddar cheese
- 236.59 ml guiness beer
- 236.59 ml chicken stock
- 29.58 ml evoo extra virgin olive oil
- 1 small onion, thinly sliced
- salt & fresh ground pepper
- 29.58 ml butter
- 29.58 ml flour
- 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.