Steps

• Step 1

  When ready to cook, set the Traeger temperature to 425°F and preheat with the lid closed for 15 minutes.

  00:15

  425 ˚F / 218 ˚C

• Step 2

  Line a large baking sheet with parchment paper. Spread the frozen fries in an even layer. Place the baking sheet on the grill and cook, flipping once halfway through, until crispy and golden brown, about 35 minutes.

  00:35

  425 ˚F / 218 ˚C

  Ingredients

  • 1  22 oz bag frozen waffle fries

• Step 3

  Remove the baking sheet from the grill and transfer half of the fries to a plate. Top the remaining fries with half of the corned beef, sauerkraut, and cheese. Place the reserved fries on top and layer with the remaining corned beef, sauerkraut, and cheese. Return to the grill and cook until the cheese melts, about 10 minutes.

  00:10

  425 ˚F / 218 ˚C

  Ingredients

  • 1 Pound leftover corned beef or deli corned beef, sliced

  • 16 Ounce sauerkraut

  • 8 Ounce sharp white cheddar, coarsely grated

• Step 4

  Meanwhile, in a small bowl, stir together the sour cream and horseradish until combined. Set aside.

  Ingredients

  • 8 Ounce sour cream

  • 2 Tablespoon prepared horseradish

• Step 5

  Remove fries from the grill and top with pickled jalapenos, red onion, Thousand Island dressing, and scallions. Serve with horseradish sour cream on the side. Enjoy!

  Ingredients

  • 1  4 oz jar pickled jalapenos

  • 1  small red onion, diced

  • 2  scallions, thinly sliced

  • 1/2 Cup thousand island dressing