Corned Beef Hommie Home Fries Food

CORNED BEEF HOMIE HOME FRIES

Steps:

• Bring a large pot of water to a boil and add 1 teaspoon salt. Add the potatoes and cook until almost fork-tender, about 5 minutes. Drain the potatoes and pat dry with paper towels.
• Meanwhile, heat 2 tablespoons olive oil and the butter in a large saute pan over medium heat. Add the onion, chile pepper, bell pepper and corned beef and saute until the onion is translucent, about 5 minutes. Add the garlic and paprika and season with salt and pepper. Cook 2 minutes, then remove the mixture from the pan and keep hot.
• Add the remaining 3 tablespoons olive oil and the potatoes to the same pan. Cook, turning occasionally, until crispy on all sides, about 12 minutes. Add the corned beef mixture and combine thoroughly, being careful to not break the potatoes.
• Serve the home fries topped with cheese, avocado, sour cream and scallions.

CORNED BEEF FRIES

Steps:

• 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.
• 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.
• 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.

GARLIC HOME FRIES

Steps:

• Bring a large pot of salted water to a boil. Add the potatoes, cover and cook over medium-high heat until just tender, about 6 minutes; drain.
• Heat the butter and olive oil in a large cast-iron skillet over medium heat; add the potatoes and spread into a single layer. Cook, undisturbed, until they start browning on the bottom, about 5 minutes. Add the onion and sprinkle with the paprika; flip the potatoes and cook 5 more minutes. Stir once, then continue cooking until the potatoes are mostly golden brown, about 5 more minutes.
• Meanwhile, roughly chop the garlic, pile the parsley on top and sprinkle with 1 teaspoon salt. Chop and mash together until finely minced. When the potatoes are done, add the garlic mixture to the skillet and toss to coat; cook until heated through, about 2 minutes. Season with salt and pepper.

BEET HOME FRIES

Steps:

• Preheat the oven to 375 degrees F.
• Place the beets in the center of a large foil sheet. Drizzle with the oil and vinegar. Place a second large foil sheet on top of the beets, crimping the edges together to form an airtight pocket. Roast in the oven for 2 hours.
• When the beets are ready, peel them using a kitchen towel. If roasted correctly, the skin should slide right off. Cut the beets into 1-inch cubes and allow them to chill.
• Heat soybean oil in a large pan or deep-fryer to 375 degrees F.
• Toss the beets in the cornstarch until covered, adding more cornstarch as needed. Fry in 2-cup batches, until the outer cornstarch layer becomes crispy.
• Serve each batch with 1/4 cup mayonnaise. Garnish with shichimi togarashi and green onions.
• This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

STEAK-CUT OVEN FRIES WITH BLUE CHEESE DIP

Steps:

• To make the blue cheese dip: In a food processor, combine the mayonnaise, blue cheese, buttermilk, shallot, lemon juice and zest, Worcestershire, salt, and celery seed. Pulse until evenly combined but still slightly chunky. Stir in the parsley and season with pepper, to taste. Transfer the dip to a bowl and refrigerate for the flavors to come together while you make the fries.
• To make the fries: Position a rack in the center of the oven and preheat to 500 degrees F. Put a baking sheet on the center rack and preheat for 10 minutes.
• Meanwhile, cut the potatoes lengthwise into wedges by eighths, leaving the skins on. In a large bowl toss the wedges with the olive oil.
• Carefully remove the hot baking sheet from the oven and arrange the potato wedges cut-side down on it, keeping them evenly spaced. Using a rubber spatula, scrape the remaining oil in the bowl over the potatoes (it helps them get crispy). Bake until browned and crisp, about 30 minutes. Transfer the fries to a serving platter and season with salt, to taste. Serve immediately with the blue cheese dip.

CORNED BEEF AND CABBAGE GRILLED CHEESE

Steps:

• Melt 1/2 tablespoon butter in a large skillet over medium-high heat. Add the onion and sprinkle with the sugar, 1/2 teaspoon salt, and pepper to taste. Cook, stirring occasionally, until soft and golden, about 10 minutes. Add the beer and continue cooking, stirring occasionally, until the onions are tender and the liquid is slightly syrupy, about 8 more minutes. Remove from the heat and stir in the corned beef, Worcestershire sauce and mustard.
• Divide half of the cheese between 2 bread slices; top with the corned beef mixture, and the remaining cheese. Close the sandwiches with the remaining 2 bread slices.
• Melt the remaining 1 tablespoon butter in a large skillet over medium heat. Add the sandwiches and cook, pressing occasionally with a spatula, until the bread is toasted and the cheese melts, about 4 minutes per side, adding more butter to the pan if needed.