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Loading...A beloved Chilean pub classic, this hearty pile of crispy french fries gets loaded with tender slices of pan-seared beef, sweet caramelized onions, and runny fried eggs. It's the kind of shareable plate meant for enjoying with friends over a cold beer. Pure comfort food that transforms simple ingredients into a memorable feast.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 720 kcalCalories
- 38 gFat
- 11 gSaturated Fat
- 58 gCarbs
- 5 gFiber
- 6 gSugar
- 40 gProtein
- 980 mgSodium
- 1280 mgPotassium
- 90 mgCalcium
- 6 mgIron
- 18 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the fries
- 4 large russet potatoes (about 2 lbs), peeled and cut into 1/4-inch sticks
- Vegetable oil, for frying (about 4 cups)
- 1 teaspoon fine sea salt, plus more to taste
For the beef and onions
- 1 lb beef sirloin or skirt steak, thinly sliced into 2-inch strips
- 3 large yellow onions, halved and thinly sliced
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
For assembly
- 4 large eggs
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Lime wedges, for serving
Directions
- Heat vegetable oil in a heavy pot or deep fryer to 350°F (175°C). Pat the potato sticks dry with paper towels, then fry in batches for 5-6 minutes until pale and tender but not browned. Remove with a slotted spoon and drain on paper towels.
- Increase oil temperature to 375°F (190°C). Fry the potatoes a second time for 3-4 minutes until golden and extra crispy. Drain on fresh paper towels and season immediately with salt.
- While the fries cool, heat 2 tablespoons oil in a large skillet over medium-high heat. Add the sliced onions and cook for 10-12 minutes, stirring occasionally, until soft, golden, and caramelized.
- Push the onions to one side of the skillet. Add the sliced beef to the empty side in a single layer and sear for 2-3 minutes without stirring to develop a brown crust. Toss together with the onions and season with salt, pepper, and paprika. Cook another 1-2 minutes until the beef is just cooked through.
- In a separate nonstick skillet, fry the eggs sunny-side up, keeping the yolks runny if possible.
- To assemble, divide the hot fries among 4 plates or arrange on a single large platter. Pile the beef and caramelized onions generously over the fries.
- Top each portion with a fried egg, sprinkle with parsley, and season the yolks with a pinch of salt and pepper.
- Serve immediately with lime wedges on the side for squeezing over the eggs and fries.
Cook’s Notes
- For extra-crispy fries, soak the cut potatoes in cold water for 30 minutes before frying to remove excess starch.
- Slice the beef while it's partially frozen for the thinnest, most tender strips.
- Traditional Chilean chorrillana sometimes adds sliced frankfurters alongside the beef for an extra layer of flavor.
- Serve on a single large platter with extra napkins—this dish is intentionally messy and meant to be shared with friends.
- Make sure your oil returns to 375°F between batches to prevent soggy fries.
