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Breakfast Poutine

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Poutine is a Quebecois "junk food" dish. This breakfast poutine version uses hash browns, breakfast sausage, shredded Cabot cheddar cheese, fried eggs and Hollandaise.

A plate of breakfast poutine topped with a fried egg

Welcome to Day 2 of BrunchWeek 2019, hosted by Love and Confections and A Kitchen Hoor's Adventures. We have 35 bloggers from around the United States sharing over 140 of their best Brunch recipes. You can enter the giveaway right below the recipe.

We have so many delicious recipes for you to enjoy throughout the week including cocktails, appetizers, casseroles, cinnamon rolls, breakfast pizzas, coffee cakes, plenty of desserts, and more!

A plate of breakfast poutine in front of a bag of Cabot shredded cheddar cheese

When I go out to eat, I like to get dishes that I don't get to have very often. A local Mexican restaurant has a Mexican take on poutine that I love, and that was what inspired me to make this brunch version.

If you're not familiar with poutine, it's a Quebecois "junk food" dish, a plate of French fries topped with cheese curds and gravy. Fresh cheese curds are hard to come by in Philadelphia, so I used the next best thing: shredded cheddar from Cabot Creamery.

A fork cutting into the fried egg on top of the breakfast poutine

This breakfast version starts with shredded potato hash browns, which are pan-fried in oil, then topped with breakfast sausage (crumbled bacon would work well, too), shredded Cabot cheddar cheese, fried eggs and Hollandaise sauce.

Cabot Creamery actually has quite a few variations of shredded cheddar. I used Two State Farmers' New York and Vermont Shredded Cheddar. If you want some heat in your poutine, you could try Cabot's Fiery Jack shredded cheese.

A close up of a plate of breakfast poutine with a fried egg and Hollandaise

Finally, the gravy. What's more "breakfast" than Hollandaise? It's one of the five "mother sauces" of French cuisine. It's an emulsion of egg yolks, butter and lemon juice, seasoned with tarragon and paprika. The trick is to cook and thicken the yolks without curdling them.

The sauce can be made over a double-boiler (as directed below) which results in a more delicate-tasting sauce, but others make the sauce in a blender, which results in a creamier sauce. Both are delicious!

A plate of breakfast poutine topped with a fried egg and Hollandaise

Breakfast Poutine

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Poutine is a Quebecois "junk food" dish. This breakfast poutine version uses hash browns, breakfast sausage, fried eggs and Hollandaise.


  • 8 oz bulk pork breakfast sausage
  • 12 oz frozen shredded hash brown potatoes
  • 2 large eggs
  • 1 cup Cabot shredded cheddar cheese
  • 4 egg yolks
  • 2 tablespoons lukewarm water
  • 1 tablespoon freshly squeezed lemon juice
  • 1 cup (2 sticks) unsalted butter
  • 2 tablespoons tarragon, chopped
  • Salt and paprika


  1. In a medium skillet over medium high heat, cook the sausage until no longer pink.
  2. Remove the sausage with a slotted spoon to a bowl or plate. Cover to keep warm and set aside.
  3. Drain and wipe out the skillet.
  4. Cook the frozen shredded potatoes according to package directions for the stovetop
  5. While the potatoes are cooking, making the hollandaise: over a pan of simmering water, whisk together the yolks, water and lemon juice. Whisk vigorously until the yolks lighten to lemon-yellow, then begin to drizzle in the melted butter while continuing to whisk. Cook until thickened; season to taste with salt and paprika. Pour into a gravy boat or glass measuring cup. Stir in the tarragon; cover and keep warm.
  6. Once the hash browns are fully cooked, place the sausage back in the pan on top of the hash browns. Add the shredded cheese. Cover the saucepan and reduce the heat to low. Let sit a few minutes until the cheese melts.
  7. Remove the contents of the skillet to a serving platter; tent with foil to keep warm. Spray the skillet with nonstick spray and crack the two large eggs into the pan. Cook until the whites are set.
  8. Top the poutine with the fried eggs, then pour the hollandaise sauce over top. Serve immediately.
Nutrition Information:
Yield: 4 servings Serving Size: 1 serving
Amount Per Serving: Calories: 872Total Fat: 78gSaturated Fat: 41gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 476mgSodium: 1124mgCarbohydrates: 19gFiber: 2gSugar: 1gProtein: 26g

I am not a certified nutritionist. This nutrition information is automatically calculated by third party software and is meant as a guideline only.

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Thursday 25th of April 2019

I like savory dishes for brunch, and I enjoy the relaxed unhurried aspect of a Sunday brunch.

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