Reuben Fries

Do you guys remember those old Guinness commercials where it would show the grown men running down the stairs in their jammies like Christmas morning to the keg of beer sitting in their living room for St. Patrick’s Day?

Honestly, that is totally how The Hubs and I feel on this day.

We are beer drinkers through and through. So when the one day a year comes around that celebrates the drinking of tasty Irish beers, we get pretty excited about it. It has become a tradition for us to park it on the couch with a tall glass of Guinness or Killian’s, and watch Boondock Saints. We never miss it. Our St. Patty’s Day dinner has changed over the years, but most recently (except for a couple of years ago when I was pregnant with Monkey and couldn’t stand the site, smell, or thought of corned beef) we make a big deal out of noshing on Reuben sandwiches.

This year, I thought I would shake it up a bit and make the sandwich into a sort of french fry nacho thing.

Pretty excellent huh?

And since this is really more of a grown-up holiday, I had my special grown-up helper in the kitchen to help me.

I am trying really hard to resist the urge to say here, “so easy, even The Hubs can do it.”

…oops. Never mind.

Hang on tight friends, this takes pretty intense culinary know-how.

First you bake up some (gasp!) frozen french fries.

Then you brown up some thinly sliced corned beef in a pan, and chop it up along side some Swiss cheese.

Then you layer on the toppings, and put it back in the oven until the cheese melts.

Crazy difficult.

Crazy good.

Happy St. Patty’s Day!

Reuben Fries

serves 4 to 5

28 oz bag frozen steak fries

1/2 lb thinly sliced corned beef

1/2 cup sauerkraut

6 oz Swiss Cheese, chopped or grated

Thousand Island Dressing to taste

Cook fries according to package directions, and leave on baking sheet.

Preheat oven to 350.

In a medium sized skillet, brown corned beef slices over medium high heat.

Chop meat into small pieces and layer over the french fries.

Top meat with sauerkraut, followed by the cheese.

Bake for 10 minutes, or until cheese is melted.

Top with desired amount of dressing.

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2 responses »

  1. These look so comforting and delicious! I have some leftover home-cured corned beef that I think I will cook these up with tonight!!

    Reply
    • OMG do it! You will not be sorry. :) And nice call on the home-cured corned beef btw…it is soooo much better (as most things tend to be) when you make it at home. Do you fix yours up in the slow cooker?

      Reply

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