Brunch Poutine Recipe
Crispy breakfast potatoes, sausage gravy, crispy shallots, Sassy Cow cheese curds, fried egg
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Ingredients
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Potatoes & Frying
Sausage Gravy
Crispy Shallots & Finish
Method
Potatoes & Frying
- 1
- 2
Par-cook (optional for crispier finish)
Bring a medium pot of salted water to a simmer. Add potato cubes and simmer 3–4 minutes until just starting to get tender but still firm. Drain well and spread on a tray to dry for a few minutes.
- 3
Fry potatoes
Heat 2 to 2.5 cups neutral oil in a heavy skillet or Dutch oven to 350°F (175°C) if you have a thermometer. If not, heat until oil shimmers. Add potato cubes in a single layer (work in batches to avoid crowding). Fry for 6–8 minutes, stirring occasionally, until golden-brown and crispy. Remove with a slotted spoon to a paper towel-lined tray. Immediately season with 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp smoked paprika while hot. Keep warm in a low oven (200°F / 95°C) on a baking sheet while you finish other components.
Sausage Gravy
- 4
Cook sausage
In a separate large skillet over medium heat, add the breakfast sausage and break it up with a spoon. Cook 6–8 minutes until browned and cooked through. Spoon most of the rendered fat from the pan, reserving about 1 tablespoon. If your sausage is very lean, add 1 tablespoon butter (the ingredient list includes 2 tbsp butter for the recipe).
- 5
Make roux and finish gravy
Push sausage to one side, add 2 tbsp unsalted butter (or use reserved fat) and melt. Sprinkle 2 tbsp flour over the fat and whisk continuously for 1–2 minutes to cook the raw flour taste. Slowly whisk in 1 1/2 cups whole milk and 1/4 cup stock, scraping up any browned bits. Bring to a gentle simmer, whisking until the gravy thickens, about 3–5 minutes. Stir in 1/2 tsp Worcestershire sauce, 3/4 tsp freshly ground black pepper and 1/2 tsp kosher salt. Taste and adjust seasoning. Keep the gravy warm on very low heat; if it gets too thick, whisk in a splash of milk or stock to loosen.
Crispy Shallots & Finish
- 6
Slice and dry shallot
Thinly slice the large shallot into rings or thin strips. Pat the slices dry between paper towels to remove moisture so they crisp better.
- 7
Fry shallots
In a small skillet or use the same oil left from potatoes (heat to medium-high but not smoking), add 1/2 cup neutral oil for shallow frying. Toss the dried shallot slices in 1/4 cup flour to lightly coat, shake off excess and fry in small batches for 1–2 minutes until golden brown and crisp. Remove with a slotted spoon to paper towels and very lightly season with a pinch of salt. Set aside.
- 8
Fry eggs
In a nonstick skillet over medium heat add 1 tablespoon butter or a little oil (not included in list separately). Crack 2 large eggs into the skillet and fry sunny-side up until whites are set but yolks remain runny, 2–3 minutes. For slightly set yolks, cover the pan for 30–45 seconds. Season eggs with 1/4 tsp freshly ground black pepper and a light pinch of salt. Keep warm.
- 9
Assemble poutine
Divide the hot crispy potatoes between two plates (serves 2). Scatter 4 oz Sassy Cow cheese curds evenly over the potatoes. Spoon hot sausage gravy generously over the curds and potatoes so the curds soften but still retain some shape. Top each serving with a fried egg, then sprinkle the crispy shallots and 1 tbsp sliced chives over both plates. Finish with an extra crack of black pepper if desired and serve immediately while hot.