Breakfast Poutine Recipe

Time40m

Serves2

hand-cut fries, kielbasa, tomato, chives, and diced onion topped with fresh parmesan cheese, hollandaise, and two sunnyside eggs

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Fries
Wash and cut the russet potatoes into fries. Rinse them in cold water and pat dry.
2
Fry the Potatoes
Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels. Season with salt.
3
Cook the Kielbasa
Slice the kielbasa into bite-sized pieces and pan-fry in a skillet over medium heat until browned and heated through, about 5-6 minutes.
4
Sauté the Vegetables
In the same skillet, add diced onion and chopped tomato. Sauté until onions are translucent, about 3-4 minutes. Stir in chopped chives.
5
Prepare the Eggs
In a separate pan, cook the eggs sunny-side up until the whites are set but the yolks remain runny.
6
Make the Hollandaise Sauce
In a bowl, whisk together egg yolks, lemon juice, and salt. Melt the butter and slowly drizzle it into the yolk mixture while continuously whisking until thickened. Add cayenne pepper to taste.
7
Assemble the Breakfast Poutine
On a plate, layer the fries, followed by the kielbasa, sautéed vegetables, and sunny-side up eggs. Drizzle with hollandaise sauce and sprinkle with parmesan cheese.