Southern Poutine Recipe

Rinse the peeled potato cubes under cold water to remove surface starch until the water runs clear. Drain and pat completely dry with kitchen towels.

Heat a large skillet (cast-iron preferred) over medium-high heat. Add 1 cup vegetable oil and heat until shimmering and a small piece of potato sizzles on contact (about 350°F if using a thermometer).

Season the potato cubes with 1 tsp salt, 1 tsp black pepper, and 1/2 tsp smoked paprika. Carefully add potatoes in a single layer (work in batches if necessary).

Fry, stirring every 3–4 minutes, until edges are golden brown and crisp, about 10–12 minutes per batch. Adjust heat to keep oil at a steady sizzle without burning.

Use a slotted spoon to transfer potatoes to a paper towel–lined tray to drain. Keep warm in a low oven (200°F / 95°C) while you make the gravy and eggs.

In a separate large skillet over medium heat, add the 12 oz sausage. Break it up with a spatula and cook until browned and cooked through, about 6–8 minutes. Transfer cooked sausage with some rendered fat left in the pan, leaving excess if there is too much (aim for about 1–2 tbsp fat in the pan).

Add 1 tbsp unsalted butter to the skillet with the sausage fat and melt over medium heat. Sprinkle in 3 tbsp all-purpose flour and whisk continuously to form a roux, cooking 1–2 minutes until it’s bubbling and slightly golden (this removes raw flour taste).

Slowly pour in 2 cups whole milk while whisking constantly to prevent lumps. Bring the mixture to a gentle simmer; it will thicken in 3–5 minutes. If the gravy becomes too thick, whisk in up to 1/4 cup hot water to reach desired consistency.

Season the gravy with 3/4 tsp salt, 1 tsp freshly ground black pepper, and 1/4 tsp crushed red pepper flakes (if using). Taste and adjust seasoning. Keep the gravy warm on the lowest heat setting, stirring occasionally.

About 5 minutes before serving, heat a nonstick skillet over medium-low and add 1 tbsp unsalted butter. Crack 4 large eggs into the pan. For sunny-side-up: cook gently until whites are set but yolks are still runny, about 3–4 minutes; cover the pan for the last minute to set whites if needed. For over-easy: cook 2–3 minutes then flip carefully and cook 20–30 seconds more.

To assemble (serves 2–3): Divide the warm crispy potatoes among 2–3 plates or a single large platter. Spoon generous amounts of hot sausage gravy over the potatoes, allowing it to soak into the crispy bits.

Sprinkle 1 cup shredded sharp cheddar evenly over the gravy and potatoes so it melts slightly from the heat.

Top each serving with a fried egg (1–2 eggs per person as desired). Garnish with 2 tbsp chopped chives or green onions and drizzle hot sauce if you like.

Serve immediately while eggs are warm and yolks are runny to create a rich, saucy finish.