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–+ servings
Breakfast Poutine

Savor Every Bite of Irresistible Breakfast Poutine Bliss

Enjoy a warm and delicious Breakfast Poutine with crispy hash browns, beef bacon, and creamy Hollandaise.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Canadian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Hash Brown Base
  • 4 cups Frozen Hash Browns Can substitute with freshly grated potatoes (must be dried well)
  • 2 tablespoons Olive Oil Can be swapped for canola or vegetable oil
  • 1 teaspoon Salt Key flavor enhancer for the dish
  • 1/2 teaspoon Black Pepper Adds a subtle kick; adjust to taste
For the Savory Toppings
  • 8 slices Beef Bacon Can substitute with breakfast sausage or turkey bacon
  • 1 cup Shredded Cheddar Cheese Can use mozzarella or another preferred melting cheese
  • 1 cup Shredded Mozzarella Cheese Adds delightful stretch and flavor
  • 1 cup Gravy Use homemade or store-bought for convenience
For the Creamy Hollandaise Sauce
  • 1/2 cup Unsalted Butter Must be warm when added for the best texture
  • 3 large Egg Yolks Essential for a rich and vibrant Hollandaise
  • 1 tablespoon Dijon Mustard Infuses tangy depth to the sauce
  • 1 tablespoon Apple Cider Vinegar Balances flavors and aids emulsification
  • 1 tablespoon Lemon Juice Crucial for balance
  • 1/4 teaspoon Cayenne Pepper Adjust to preference for heat
Garnish
  • 2 tablespoons Fresh Chives or Parsley Provides freshness and visual appeal

Equipment

  • Oven
  • Baking Sheet
  • Heatproof bowl
  • Double boiler
  • saucepan
  • Slotted Spoon

Method
 

Step-by-Step Instructions for Ultimate Breakfast Poutine
  1. Preheat your oven to 425°F (220°C). Toss the frozen hash browns with olive oil, salt, and black pepper. Spread them on a baking sheet and bake for 20-30 minutes, flipping halfway through.
  2. Line another baking sheet with foil and arrange the beef bacon. Bake at 400°F (200°C) for 15-20 minutes until crispy. Cool and crumble the bacon.
  3. Set up a double boiler and whisk egg yolks, Dijon mustard, apple cider vinegar, and lemon juice in a bowl for 3-5 minutes until thickened. Gradually whisk in melted butter and cayenne pepper.
  4. Poach eggs in simmering water with vinegar for 3-4 minutes. Use a slotted spoon to remove and let drain.
  5. Divide crispy hash browns into bowls, top with cheddar and mozzarella, then ladle gravy. Add beef bacon and a poached egg, drizzle with Hollandaise, and garnish with chives or parsley.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 3mgCalcium: 300mgIron: 3mg

Notes

For best results, keep all components separate when storing leftovers. Use fresh eggs for poaching and homemade gravy for enhanced flavor.

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