Breakfast Poutine Recipe

Prepare potatoes

If using fresh russets: grate, rinse under cold water until water runs clear, then squeeze or press in a clean towel to remove excess moisture. If using thawed frozen shredded hashbrowns: press any excess moisture with paper towels.

Fry hashbrowns

Heat a large skillet (preferably cast-iron) over medium-high heat. Add 1 cup vegetable oil and 2 tbsp butter. When shimmering, add the shredded potatoes in an even layer, pressing down with a spatula. Season the top with 1 tsp salt and 1 tsp black pepper. Cook without stirring for 4–6 minutes until the underside is deep golden and crispy.

Finish and keep warm

Flip or break into pieces and cook an additional 3–5 minutes until crisp all over. Transfer to a paper towel-lined tray to drain and keep warm in a low oven (200°F / 95°C) while you complete other components.

Caramelize onions

In a medium skillet, melt 1 tbsp butter over medium heat. Add the thinly sliced onion and a pinch of salt. Cook, stirring occasionally, 12–18 minutes until softened and golden. Sprinkle 1 tsp brown sugar and 1 tsp apple cider vinegar, stir, and cook 1–2 more minutes to deepen color and flavor. Remove from pan and keep warm.

Warm pastrami

In the same skillet over medium heat, add the sliced pastrami in a single layer and warm 1–2 minutes per side until just heated and edges begin to caramelize. Remove and keep warm with onions.

Warm sauces

Gently warm 4 tbsp Proof BBQ sauce in a small saucepan over low heat, stirring so it doesn't burn. Warm 1 cup hollandaise gently in a separate small saucepan or in a heatproof bowl over simmering water until glossy and pourable. Keep both warm but not boiling.

Prepare curds

Have 1.5 cups cheese curds at room temperature so they are soft and melty when added to the hot potatoes.

Poach eggs

Bring a medium saucepan of water to a gentle simmer (not a rolling boil). Add 2 tsp white vinegar. Create a gentle whirlpool with a spoon and crack one egg into a small bowl, then slip the egg into the center of the whirlpool. Poach 3–3½ minutes for a runny yolk, 4 minutes for slightly firmer. Remove with a slotted spoon and transfer to a paper towel briefly. Repeat with remaining eggs. Keep eggs warm in a shallow bowl covered with foil.

Assemble poutine

Divide the crispy hashbrowns among 2 large plates (about 2 cups per serving). Immediately scatter the cheese curds evenly over the hot potatoes so they soften. Top with warmed pastrami and a generous spoonful of caramelized onions.

Dress with sauces

Drizzle 2 tbsp warmed Proof BBQ sauce over each assembled plate, then spoon about ½ cup warmed hollandaise over the center of each poutine, allowing it to cascade over the meats and potatoes.

Finish with eggs & garnish

Place two poached eggs atop each plate (or one egg per serving if serving 4). Season eggs and plates with a light sprinkle of coarse kosher salt and freshly ground black pepper to taste. Scatter chopped chives over each plate. Serve immediately so yolks run into the hollandaise and mingle with the BBQ and pastrami.