Breakfast Poutine Recipe
triple cooked steak fries, red eye gravy, sweet pickled jalapeno
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Ingredients
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Fries
Red Eye Gravy
Pickled Jalapenos
Method
Fries
- 1
Prepare the Potatoes
Wash and peel the russet potatoes. Cut them into thick fries.
- 2
First Cooking
In a large pot, bring water to a boil. Add the cut fries and parboil for 5-7 minutes until slightly tender. Drain and let cool.
- 3
Second Cooking
Heat 2 cups of vegetable oil in a deep fryer or large pot to 325°F (160°C). Fry the parboiled fries in batches for about 5 minutes until lightly golden. Remove and drain on paper towels.
- 4
Final Cooking
Increase the oil temperature to 375°F (190°C). Fry the fries again in batches for 3-4 minutes until crispy and golden brown. Remove and drain, then sprinkle with salt.
Red Eye Gravy
- 5
- 6
Make the Roux
Add flour to the bacon drippings and whisk constantly for about 2 minutes until it turns a light brown color.
- 7
Combine Ingredients
Slowly add the brewed coffee and chicken broth to the roux, whisking continuously to avoid lumps. Bring to a simmer and cook until thickened, about 5 minutes. Season with black pepper.
- 8
Finish the Gravy
Crumble the cooked bacon and stir it back into the gravy. Keep warm until ready to serve.
Pickled Jalapenos
- 9
Prepare the Jalapenos
Wash and slice the fresh jalapenos into rings, removing seeds if preferred.
- 10
- 11
Pickle the Jalapenos
Pour the hot pickling liquid over the sliced jalapenos in a jar. Let them sit until they reach room temperature, then refrigerate for at least 2 hours before serving.