Leftover french fries from a restaurant are pretty much horrific from the fridge the next day, and a blitz in the microwave does little to restore them to their former glory. Because of this, I usually never take fries in my to-go package if I have leftovers when I'm out to eat.
That has changed.
While I would never go to the trouble of crisping up leftover fries in a pan on the stove top as a side to a meal, I will use them as a potato element in an omelet or frittata. I try to only use thicker cut fries though, so that the inside doesn't dryout and harden during the crisping process that gives them a culinary after-life.
A second fry in a little oil, as well as adding other flavor elements, helps to mask the leftover flavors that inevitably permeate the once decadent crispy spuds after a night in the tundra of the fridge. The heavy seasoning on the majority of restaurant fries is also a bonus when added to the mix.
For this recipe, I surround day-old french fries with the elements commonly found on loaded potatoes - onion, bacon and cheese - and bind them all together with eggs. The result is a tasty treat that will have you feeling like Victor Frankenstein after just bringing new life to the dead and cold leftovers of yesterday's french fries.
Eat well, cook often
THE RECIPE
Serves 4; 30 minutes
4 strips Bacon diced
1 C Leftover French Fries diced
8 Eggs whisked
1 Green Onion sliced
1/2 C Cheddar Cheese shredded
DIRECTIONS
Saute Bacon; Crisp Fries
Preheat broiler.
In an oven-safe skillet over medium heat, cook bacon until crisp, 6 to 8 minutes. Remove to a bowl. Add french fries and cook until crisp and golden brown, 4 to 6 minutes.
Add Eggs; Finish
Pour eggs into pan, sprinkle in cheese, green onion and reserved bacon. Cook until bottom is set, 4 minutes. Place skillet under broiler and cook until top is set and frittata is cooked through, 4 to 6 minutes. Remove from broiler, slice and serve.
