YEILD: 8 SERVINGS
3 lbs. potatoes (waffle cut using a mandolin)
1 lb. corned beef, small dice
2 cups Irish sharp cheddar, shredded
2 Tbsps. fresh horseradish (grated)
1 tsp. coarse ground black pepper
2 tsps. chopped chives
Drizzle of truffle oil
1. Deep fry waffle cut potatoes until crisp. Set aside to drain on paper towels.
2. Arrange fries on a sheet pan and sprinkle cheese, corned beef and horseradish evenly on each fry. Bake at 400°F for 10 minutes or until cheese has melted.
3. Arrange fries on a platter, drizzle with truffle oil and garnish with chopped chives. Serve and enjoy.
Recipe: Patterson Watkins, catering manager, Children's Hospital of Philadelphia.
Photo: Idaho Potato Commission.
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