- Prep Time: 15 min.
- Cook Time: 20 min.
- Yield: 2 servings
Well, if there ever was a quintessential hangover duo, it would be a bloody Mary with potato fries smothered with sausage, beer, and cheese gravy!
This breakfast dish is a solid, filling alternative to typical brunch fare, such as eggs Benedict. It’s somewhat of a southwestern version of Quebecois poutine! So rich and absolutely delicious.
Russet potatoes work perfectly for this recipe. Reds could work, as could Yukon Golds, but the hardness of russets makes them easier to double fry without the pomme frites falling apart.
Choose a good-quality loose chorizo, a fully-sharp Canadian, English, or Irish cheddar for the cheese, and amber beer or ale for the sauce or gravy.
Lastly, the chorizo is so well spiced that no additional seasoning is required.
If you want the tastiest and highest-quality eggs, choose organic eggs from pasture-raised hens. The flavor is so consistently superior, the health benefits are much greater, and the animals are raised in the most humane fashion.
Ingredients
- 1 large russet potato, sliced lengthwise
- 1 1/2 cups grape seed oil
- 1 pound of chorizo sausage
- 1 pound of sharp orange cheddar cheese, shredded
- 1 12-ounce bottle of Amber Ale
- 1-2 large chicken eggs
- 1 tablespoon of butter
- 6 chive leaves, minced
Instructions
- Slice the potato lengthwise into 1/2-inch-thick slices, then cut the ovals into 1-inch strips. Deep-fry the potato slivers in the oil in a fryer over high heat for about 5 minutes, or until lightly golden.
- Drain them from the fryer and set them aside. Do not discard the oil.
- In a large, non-stick sauté pan, crumble the chorizo sausage and fry it until lightly crisp over medium heat. No oil is needed. Drain the sausage bits, reserving the excess oil.
- In the sautée pan with the chorizo drippings, add the beer and bring it to a boil.
- Switch off the heat and gradually add the shredded cheddar cheese, one handful at a time, stirring constantly, until you achieve a smooth sauce.
- Fry the egg(s) in the butter until the whites are firm and the yolk is/are fully runny.
- Meanwhile, refry the potato crisps in the hot oil for 2 minutes more, until crisp but not overly brown. Plate the fries loosely onto a serving platter.
- Pour the chorizo, beer, and cheese sauce over the potato fries, crown with the fried egg, sprinkle with the chives, and serve immediately.
- Enjoy with a red beer, Bloody Mary, Bloody Caesar, Mimosa, or Bellini.
