Breakfast poutine

By Vanessa Gianfrancesco
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  • 6 cups (1.4 litres) cooked home fries, warm
  • 8 breakfast sausages
  • 1-1/3 cup (320 milliliters) cheese curds
  • 4 eggs
  • 1/4 cup (60 milliliters) thinly sliced green onion

Home fries:

  • 2 tablespoons (30 milliliters) olive oil
  • 2 tablespoons (30 milliliters) butter
  • 6 red-skinned potatoes, skin on, parboiled, and then cut into cubes
  • 2 onions, sliced thinly
  • 2 red peppers, large diced
  • 1 teaspoon (5 milliliters) garlic powder
  • 1 teaspoon (5 milliliters) onion powder
  • 1 teaspoon (5 milliliters) salt
  • 1/2 teaspoon (2.5 milliliters) pepper

Blender hollandaise:

  • 4 egg yolks
  • 1/4 cup (60 milliliters) lemon juice
  • 1/2 teaspoon (2.5 milliliters) salt
  • 1/2 teaspoon (2.5 milliliters) white pepper
  • 1-1/4 cups (300 milliliters) unsalted butter, melted and warm
  • 1/2 teaspoon (2.5 milliliters) white pepper


Home fries:

  1. Heat the olive oil and butter in a large skillet. Add the potatoes and cook eight to ten minutes, stirring occasionally until browned on the sides. Add the onion and red pepper and let cook until soft. Sprinkle on garlic power, onion powder, salt, and pepper. Stir to coat. Continue cooking until tender. Transfer to a large bowl.
  2. While the home fries are cooking, cook the breakfast sausages. Once slightly cool, cut them into bite-sized pieces.
  3. Scatter the breakfast sausage pieces and the cheese curds on top of the home fries in the bowl. 

Blender hollandaise:

  1. Add egg yolks, lemon juice, salt, and white pepper to a blender and blend at high speed for a few minutes. With the blender running, slowly, slowly drizzle in melted butter until incorporated.
  2. Drizzle the hollandaise on top of the home fries.
  3. Fry eggs sunny side up. Place on top of hollandaise in the bowl.
  4. Scatter green onion on top.

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