This delicious rendition of the island’s iconic P.E.I. classic uses ground beef, pork, peas, carrots and onions. For a twist, Caron adds Montreal cheese curds to complete this unique taste – also as an ode to poutine.
Topping & Plating
On stovetop, mix and heat the pork, beef, peas, carrots and onions in a deep-frying pan.
Over low heat, add a ladle of your preferred gravy to warm it up. Reserve another ladle’s worth for the plating. Cook mixture for roughly 3 to 5 minutes.
In a small deep fryer, heat canola oil to 375ºF and add chopped potatoes. Deep fry potatoes for 3 minutes to get them extra crispy.
Remove the fries from of the oil then sprinkle them with garlic salt.
Place fries on plate first. Add the cheese curds next. The reserved ladle of gravy mixture is then added to the fries and cheese curds with The Works mixture scooped on top.