Loaded Asian Fries Topped with Filipino Corned Beef and Creamy Sriracha
Mouthwatering Asian fries topped with popular Filipino corned beef and creamy sriracha for a spicy twist on our savory French fries recipe! Garnished with lemon, jalapeno, and other fresh ingredients, each bite is full of that savory corned beef flavor perfect for all corned beef lovers!
Ingredients
- 2 medium russet potatoes sliced in wedges
- 15 ounces canned corned beef 1 can
- 5 garlic cloves (3 for the corned beef and 2 for the fries) minced
- 1 tomato diced
- 1 habanero minced
- ½ tablespoon lemon juice
- 1 jalapeno sliced
- ⅛ cup green onion diced
- salt and pepper to taste
- paprika to taste optional
- olive oil
Creamy Sriracha Sauce
- 2 tablespoons Sriracha
- 1 tablespoon mayonnaise
- squirt of lemon juice
Instructions
- Preheat oven to 425° F. Cut the bottom of each potato just enough to get a flat, rounded surface. Place the flat edge of the potato on a cutting board and push the apple slicer through the potato to get perfect wedge cuts. Repeat for both potatoes.
- Place the cut potatoes in a large bowl and pat dry with a paper towel. Toss the potatoes in the bowl with olive oil and salt depending on preference. Optional- Toss the potatoes with paprika to taste if using.
- Line a large baking pan with aluminum foil and lightly drizzle additional olive oil on sheet to prevent sticking. Place cut potatoes on the baking pan and spread out. Bake for approximately 40 minutes or until potatoes are lightly browned throughout. At the halfway point, do a quick mix of the potatoes in the baking pan to get a mix of soft and crispy french fries when baked. Rearrange and turn potatoes as necessary.
- While the potatoes are baking, prepare the corned beef. In a sauté pan, drizzle olive oil over medium heat. Add 3 minced garlic cloves, tomato, and habanero, and cook just until softened.
- Add the corned beef, lemon juice, and pepper to taste. Stir to combine and simmer covered over medium-low heat for 10 minutes. Cook for another 5 minutes uncovered until the liquid is reduced.
- After the potatoes are finished baking, toss the potatoes in the same large bowl with 2 minced garlic cloves and additional salt if needed. Place the fries on a serving plate.
- Spoon the corned beef on top of the fries and top with the sliced jalapeno and green onions. Assemble the creamy Sriracha sauce by mixing the Sriracha, mayonnaise, and squirt of lemon. Drizzle on top of the fries. Enjoy!
Notes
- Adapted from our 7-Ingredient Tasty Filipino Corned Beef Recipe Done in Only 20-Minutes.
- For this Filipino corned beef recipe, we used the Ox & Palm Corned Beef. See the Key Ingredients – Asian Fries section for further details.
- The corned beef will start to thicken as it cooks uncovered. You can cook to the desired consistency but remember you don’t want the corned beef to retain too much liquid as it will top your crispy French fries.