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Fries with the Works

Prep Time
15 min
Cook Time
10 min
Yields
4 servings

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. 

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ingredients

The Works

¼
lb(s) (113 grams) pork, ground
¼
lb(s) (113 grams) beef, ground
¾
cup (177 mL) peas
¾
cup (177 mL) carrots
½
onion
Gravy (or pick preferred beef-based gravy)

Fries

8
PEI potatoes, chopped
3
litre canola oil (frying) in a small deep fryer
1
pinch garlic salt
Salt, to taste

Topping & Plating

1
cup (225 mL) cheese curds
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directions

Step 1

On stovetop, mix and heat the pork, beef, peas, carrots and onions in a deep-frying pan.

Step 2

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.

Step 3

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.

Step 4

Remove the fries from of the oil then sprinkle them with garlic salt.

Step 5

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.

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My rating for Fries with the Works
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