The problem with Portland is you're often forced to choose between a good football game and a good brunch. On Sundays in the fall, the places showing more than two (read: your team's) NFL games are usually offering some mishmash of their lunch and breakfast menus, maybe with hollandaise sauce for that authentic brunchy feel. It's not pretty. And this is how you and your spouse end up coming home with two plates' worth of french fries, french fries that should be doomed to soggy reheated sadness in the microwave or overbaked potato-toasts in the oven.
But wait! This recipe saves either from happening, though you will use your oven.
The ingredients listed below are more of a suggestion. I had brandy-preserved onion confit from local producer Three Little Pigs lying around; sauteing half an onion to translucency in oil or butter would do just as well. The only things you must do are process the fries in a food processor, include at least one fat (preferably more) and restore some crunch with bread crumbs. —Nigel
leftover french fries
panko bread crumbs. Amount depends on surface area of casserole dish or baking sheet
butter or olive oil (optional)
shredded hard cheese, like parmesan (optional)
In This Recipe
Process the leftover french fries in a food processor until they reach the consistency of small croutons. If you're adding fat like butter or olive oil, further process the fries until they're about the consistency of minced garlic.
In a casserole dish, dutch oven or cast iron skillet, mix the processed fries, harissa, salsa, sour cream and confit with a wooden spoon. Top with the bread crumbs.
Bake in a preheated oven at 350 degrees for 30 minutes