Hangover Fries Recipe

Cook fries or tots

Preheat oven and cook 1 lb crinkle-cut fries or tater tots according to package directions (usually 425°F / 220°C for 20–25 minutes), tossing halfway, until crisp and golden. If deep-frying, heat oil to 350°F and fry according to package for 3–5 minutes until crisp. Drain on paper towels.

Immediately season cooked fries or tots with 1 tsp salt and 1/2 tsp black pepper and keep hot on a baking sheet in a warm oven (200°F) while you finish other components.

Brown meat

Heat 1 tsp vegetable oil in a medium skillet over medium-high heat. Add 8 oz ground beef and cook, breaking up with a spoon, until no longer pink, about 5–6 minutes.

Sauté aromatics

Add 1/2 cup finely chopped onion and 1 tsp minced garlic to the skillet with the meat. Cook 2–3 minutes until softened and translucent.

Season and simmer

Stir in 1 tbsp chili powder, 1/2 tsp ground cumin, 1/2 tsp smoked paprika and 1 tbsp tomato paste; cook 1 minute to bloom the spices. Add 1/4 cup beef broth (or water) and 1/2 cup rinsed kidney beans if using. Reduce heat to low and simmer 5–7 minutes until slightly thickened. Season with 1/2 tsp salt and 1/4 tsp black pepper. Keep warm.

Make quick queso

In a small saucepan over low heat, combine 2 oz softened cream cheese and 1/2 cup milk. Stir until smooth and warm but not boiling. Add 3/4 cup shredded cheddar and 1/2 cup shredded monterey jack a little at a time, stirring until melted and smooth. Stir in 2 tbsp drained diced green chiles, 1/4 tsp ground cumin and 1/4 tsp salt. Keep warm on the lowest heat or transfer to a small bowl and cover.

Make pico de gallo

In a bowl combine 1/2 cup diced tomato, 1/4 cup diced red onion and 2 tbsp chopped cilantro. Add 1 tbsp lime juice and 1/4 tsp salt. Stir and taste; adjust lime or salt as desired. Slice 1/2 jalapeño thinly and set aside. Keep pico chilled until ready to serve.

Fry eggs

Heat a nonstick skillet over medium-low and add 1 tsp butter or oil. Crack 2 large eggs and cook sunny-side-up or over-easy: cook until whites are set but yolks still runny, ~2–3 minutes for sunny-side; flip gently and cook 20–30 seconds more for over-easy. Season eggs with 1/4 tsp freshly ground black pepper and a pinch of salt.

Assemble hangover fries

Arrange the hot fries or tots on a large platter or divide between two plates. Spoon the warm chili evenly over the fries, then pour the warm queso over the chili (use as much as you like). Scatter pico de gallo over the top and place sliced jalapeño where desired. Carefully set the fried eggs atop each pile. Finish with optional hot sauce if you like extra heat.

Serve immediately so eggs are runny and fries remain crisp. Leftovers: keep components separately in refrigerator for up to 2 days; reheat queso gently and warm chili, re-crisp fries in oven.