Homemade Breakfast Fries Loaded Poutine Recipe

Prep potatoes

Wash and peel potatoes if desired. Cut into 1/4- to 1/2-inch sticks for classic fries. Rinse cut potatoes under cold water until water runs clear to remove excess starch, then pat thoroughly dry with kitchen towels.

Par-cook (optional but recommended)

Place fries in a pot of cold salted water, bring to a gentle boil and simmer 3 minutes. Drain and spread on a tray to dry completely. This reduces frying time and makes interior tender.

Fry until golden

Heat vegetable oil in a heavy skillet or deep fryer to 325°F (160°C). Fry potatoes in batches 3–4 minutes until soft but not browned. Remove to a rack or paper towel-lined sheet. Increase oil temperature to 375°F (190°C) and fry in batches again 2–3 minutes until golden and crisp. Immediately season with 1 tsp salt, 1 tsp black pepper and 1/2 tsp smoked paprika.

Have cheese curds at room temperature so they soften slightly and will melt better when gravy is poured over fries.

Cook sausage

In a large skillet over medium heat, add 1 tsp olive oil. Crumble and add breakfast sausage. Cook, breaking into pieces, until browned and cooked through, about 6–8 minutes. Remove with a slotted spoon to a plate, leaving rendered fat in the pan.

Caramelize onions

Slice the medium onion thinly. Add 1 tbsp butter to the pan with sausage fat and return to medium-low heat. Add onions and 1 tsp fresh thyme (if using). Cook, stirring occasionally, until soft and lightly caramelized, about 8–10 minutes. Return cooked sausage to the pan, toss with onions to combine, keep warm.

Make roux

Use the same skillet with remaining sausage fat (remove excess so about 1 tbsp remains) and add 2 tbsp unsalted butter over medium heat. Stir in 2 tbsp flour and cook, whisking, 1–2 minutes until lightly golden and fragrant (this cooks out raw flour flavor).

Finish gravy

Slowly whisk in 2 cups chicken broth until smooth, then add 1/2 cup milk. Add 1 tsp Worcestershire sauce, 1/2 tsp soy sauce, 1/2 tsp freshly ground black pepper and 1/2 tsp salt. Simmer on low, whisking occasionally, until thickened to a pourable gravy consistency, about 5–7 minutes. Taste and adjust seasoning. If you want stronger sausage flavor, stir in 2–3 tablespoons of the cooked crumbled sausage (reserve most for topping). Keep gravy hot on lowest burner.

Fry eggs

In a nonstick skillet over medium heat, melt 2 tbsp butter until foaming. Crack eggs into skillet (work in batches if needed). Cook until whites are set but yolks remain runny, about 2–3 minutes for sunny-side; for over-easy, flip carefully and cook 20–30 seconds more. Season each egg with 1/2 tsp salt and 1/4 tsp black pepper. Keep eggs warm.

Divide fries between 4 warmed plates or serve family-style on a platter.

Scatter warm cheese curds evenly over the fries so they sit on top.

Spoon hot sausage-onion mixture over the fries and curds, distributing evenly.

Ladle the hot sausage-infused gravy over the fries and curds so the curds begin to soften and melt.

Top each portion with a fried egg (one egg per person).

Garnish with chopped chives or scallions and drizzle hot sauce if using. Serve immediately while fries are crisp and gravy is hot.