Left­over French fries make en­core ap­pear­ance

Moose Jaw Express.com - - News - By Joyce Wal­ter For Moose Jaw Ex­press

The folks who do re­search and track­ing of such de­tails ad­vise that the av­er­age North Amer­i­can will an­nu­ally eat up to 30 pounds of French fries.

Those fries may come from fast food res­tau­rants, food trucks, coun­try cafes and from the frozen food sec­tions of most grocery stores.

Fries are the pop­u­lar side dish eaten with ham­burg­ers, chicken fin­gers, un­der gravy and cheese curds, even with steak and eggs — fries are wel­come any­where and with al­most any food.

But what does one do with the fries that are of­ten left over? Too of­ten they are sent back to the restau­rant’s kitchen for dis­posal or are thrown into the fam­ily’s garbage bag.

There’s no need to waste them. They may be re-en­er­gized in a va­ri­ety of ways, with ex­am­ples provided in this week’s recipes.

Mi­crowaved Ex­tra French Fries

1/2 tbsp. veg­etable oil

2 cups left over French fries 1/4 cup diced onion

Chop fries in half and place in a large bowl. Add onions and veg­etable oil and toss to coat evenly. Place fries on mi­crowave safe plates that are cov­ered with pa­per tow­els.

Heat for 10 min­utes in mi­crowave. Spread fries onto a plat­ter and cool 2-3 min­utes be­fore serv­ing. Note: heating times may vary depend­ing on mi­crowave. Check fre­quently to en­sure fries do not burn.

Oven Fries

Any amount of left over French fries veg­etable oil for driz­zling salt, pep­per, onion pow­der, gar­lic pow­der to taste

Pre­heat oven to 425 de­grees F. Cover a bak­ing tray with foil. Spread fries on the tray and driz­zle with veg­etable oil and sea­son to taste.

Heat for 5-10 min­utes. Shake tray oc­ca­sion­ally to pre­vent burn­ing. Serve when fries are crisp.

Hash-Brown Style Skil­let Fries

2-3 cups left over fries, diced

1/4 cup diced onions

1/4 cup green pep­per, chopped salt, pep­per and sea­son­ings to taste shred­ded ched­dar cheese diced ba­con pieces olive oil to driz­zle

Chop fries into hash brown size. Saute onions and pep­pers un­til soft­ened in a non-stick skil­let in a driz­zle of olive oil. Add diced fries and sea­son­ings. Driz­zle with more olive oil. Heat on medium heat, stir­ring con­stantly un­til fries be­gin to ap­pear crisp. Re­duce heat and add ba­con pieces and con­tinue heating and stir­ring. If fries ap­pear dry, driz­zle an­other por­tion of olive oil. Just be­fore serv­ing, add cheese and stir un­til cheese melts. Serve while hot.

Joyce Wal­ter can be reached at ron­joy@sask­tel.net

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