Corned Beef Fries

This St. Paddy's day, make a variation on Canadian Poutine by dousing fries in corned beef, cheese and Guinness gravy.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 4  slices  thick cut bacon, cubed
• 1  yellow onion, peeled, halved and sliced into thin 1/2 moons
• 2  medium carrots, peeled and sliced into 1/4-inch rounds
• 2  tablespoons unsalted butter
• 2  tablespoons flour
• 1 (11 1/4ounce) bottle  irish stout beer (Guinness)
• 1  cup chicken broth
• 2  tablespoons grainy mustard
• 1  tablespoon Worcestershire sauce
• 2  teaspoons sugar
• 3  cups green cabbage, cut into 1-inch dice
• 3  cups  shredded cooked corned beef
• 1  teaspoon kosher salt, plus more to taste
• 1⁄4 teaspoon ground black pepper, plus more to taste
• 2  lbs  krinkle-cut French fries, cooked
• 2  cups  cheese curds
• 2  tablespoons  chopped parsley

Directions

1. In a large sauté pan over medium heat, cook bacon until crisp, about 5 minutes. Remove bacon from the pan with a slotted spoon and drain on a towel-lined plate. Return the pan with bacon grease to medium heat and add onions and carrots. Cook, stirring occasionally, until vegetables are soft and caramelized, about 20 minutes.
2. Add butter to pan, heating until melted, then stir in flour. Add the beer, chicken broth, mustard, Worcestershire sauce, sugar and cabbage to the pan and bring to a simmer. Continue to cook until cabbage is tender and gravy has thickened, about 10 minutes. Stir in the corned beef, salt and pepper. Keep warm.
3. Mound the french fries in a bowl or on a platter. Top with cheese curds, then spoon corned beef and gravy over. Garnish with crisp bacon and chopped parsley to serve.