Corned Beef Poutine

This week’s Sunday Funday theme was fries.  So what to do.  I’ve already shared recipes for fries, sweet potato fries, and veggie fries and I didn’t really know what to do.

But then a few events converged in my favor. 

First, we went to a local restaurant recently and Hubs ordered poutine.  If you’re not familiar, poutine is a popular Canadian dish which includes salty french fries, tossed in beef gravy, and topped with cheese curds.  In my area, pulled pork is often added as an additional topping.   It is totally a guilty pleasure.

Next, it was St. Patrick’s Day and I made Corned Beef, as is the way.

So I got to wondering if I could use my leftover corned beef in place of the pulled pork.  And if I used corned beef, then I figured I should use a white gravy as is typical with corned beef gravy.

The kids were super skeptical of this one but ended up enjoying it and Hub absolutely loved it. 

Sunday Funday

Fries

• Cheesy Bacon Ranch Loaded French Fries from Making Miracles
• Corned Beef Poutine from Amy's Cooking Adventures
• Keto Rutabaga French Fries from Sneha's Recipe
• Leftover French Fry Hash from A Messy Kitchen
• Masala Chip Butty from Mayuri's Jikoni
• Lomo Saltado from Karen's Kitchen Stories
• Spicy Samurai Fries from Food Lust People Love

Corned Beef Poutine

An Amy’s Cooking Adventures Original Recipe

Fries

5 medium potatoes, sliced julienne

1-2 tablespoons olive oil

1 ½ teaspoons seasoning salt

5 ounces cheese curds

Gravy

¼ cup butter

¼ cup flour

2-2 ½ cups milk

2 cups (8 ounces) corned beef

Salt & pepper

Preheat oven to 425 degrees F and line a baking sheet with parchment or a silicone mat.

Toss the sliced potatoes with the oil and seasoning salt until coated.  Place the coated fries in a single layer into the prepared baking sheet.  Bake for 45 minutes, stirring once during cooking, or until fries are browned and crisp.

Meanwhile, make the gravy.  Melt the butter in a large skillet over medium heat.  Whisk in the flour and cook for a minute more.  Slowly whisk in 2 cups of milk, allowing the mixture to thicken.  Turn the heat to low and stir in the corned beef.  Cook until heated through, then season with salt and pepper.  If the gravy is too thick, whisk in additional milk.

To serve, place the cheese curds and gravy over the fresh fries and enjoy.

Serves 4