Basted Poutine Recipe

Cook hashbrowns

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 3 tbs vegetable oil and 1 tbs butter; swirl to coat. Add the 4 cups frozen shredded hashbrowns in an even layer. Let cook undisturbed for 4–5 minutes to develop a golden crust.

Flip or stir the hashbrowns in sections to expose uncooked portions, pressing down lightly with a spatula. Continue to cook another 4–6 minutes, stirring or turning every 2 minutes, until most pieces are crisp and golden. Season with 1 tsp kosher salt and 1/2 tsp black pepper. Reduce heat to low and keep warm in the skillet while you make the gravy and eggs; transfer briefly to a plate if the pan is needed for other steps.

Brown pork

In a medium saucepan over medium heat, add the 6 oz pork sausage or pork drippings. Cook, breaking up pieces with a spoon, until browned and fragrant, about 4–6 minutes. If using raw pork sausage, cook until no pink remains and some fat renders.

Make roux

Push the browned pork to the side and add 2 tbs unsalted butter to the pan (or melt in the same pan if drippings are scant). Once melted, sprinkle in 3 tbs all-purpose flour and stir constantly to form a roux, cooking 1–2 minutes until the raw flour scent disappears and it turns light golden (do not let it burn).

Finish gravy

Gradually whisk in 2 cups low-sodium chicken broth and 1/2 cup water, scraping any brown bits from the pan. Add 1 tsp soy sauce and 1/2 tsp Worcestershire sauce. Bring to a gentle simmer while whisking to remove lumps. Simmer uncovered for 4–6 minutes until the gravy thickens to a smooth, pourable consistency. Taste and adjust seasoning with 1/4 tsp kosher salt and 1/4 tsp black pepper. Keep warm on the lowest heat, stirring occasionally.

Prepare eggs (basted)

In a separate nonstick skillet over medium-low heat, add 1 tbs neutral oil and 1 tbs butter. Crack 2 eggs into the pan, spacing them apart. Season lightly with 1/4 tsp salt and 1/4 tsp black pepper. Cook gently until whites are mostly set, about 2 minutes. To baste: spoon hot butter/oil from the pan over the whites repeatedly, or add 1–2 tbs of water and cover the pan for 30–45 seconds to steam the tops until whites are set but yolks remain runny. Remove eggs to a plate and keep warm. (For fully cooked yolks, baste longer or cover until yolks are set.)

Assemble poutine

If hashbrowns were kept aside, return them to the skillet and spread into an even layer. Arrange the 1.5 cups cheese curds evenly over the hot hashbrowns, then sprinkle 1 cup grated sharp cheddar on top. Immediately ladle the hot pork gravy over the cheeses and potatoes so the curds soften and the cheddar melts.

Top the assembled poutine with the two basted eggs, placing them on top so the yolks can be broken into the gravy when served. Sprinkle 3 tbs thinly sliced green onions over the dish for brightness. Serve immediately while hot so cheese is melty and eggs are warm.