Breakfast Poutine with Hollandaise Sauce
This irresistible breakfast poutine is a cozy bowl of crispy hash browns, savory turkey bacon, melted cheese, and a drizzle of rich hollandaise sauce—perfect for a comforting brunch.
Ingredients
For the Hash Browns
- 4 cups Frozen Hash Browns Store-bought or homemade.
- 2 tablespoons Olive Oil Any neutral oil will work.
- 1 teaspoon Salt Adjust according to gravy and cheese.
- 0.5 teaspoon Black Pepper Add more for extra heat if desired.
For the Eggs and Meat
- 4 large Eggs Poached for best presentation or scrambled for ease.
- 6 slices Bacon Use turkey bacon or chicken sausage for a lighter option.
For the Cheese and Gravy
- 1 cup Cheddar Cheese, shredded Sharp and melty.
- 1 cup Mozzarella Cheese, shredded Any good melting cheese can be used as well.
- 1 cup Gravy Brown or mushroom gravy is fantastic here.
For the Hollandaise Sauce
- 0.5 cup Unsalted Butter Melted, use salted if that’s what you have.
- 3 large Egg Yolks Use pasteurized yolks if concerned about raw eggs.
- 1 tablespoon Dijon Mustard Essential for flavor.
- 1 tablespoon White Wine Vinegar Can substitute with lemon juice.
- 1 tablespoon Lemon Juice Fresh is best for brightness.
- 0.25 teaspoon Cayenne Pepper Optional for heat.
- 0.5 teaspoon Garlic Powder Fresh minced garlic can be used.
Instructions
Cook the Hash Browns
- Heat olive oil in a large skillet over medium-high heat. Add hash browns in an even layer, sprinkle with salt and pepper, and cook for about 5–7 minutes until golden.
- Flip the hash browns in sections and cook for another 5–7 minutes until crispy.
Prepare the Meat
- Cook the turkey bacon or chicken sausage in a separate pan over medium heat until crispy and browned.
Heat the Gravy
- Pour the gravy into a small saucepan and heat over low until simmering, adjusting thickness as needed.
Prepare the Eggs
- For poached eggs, bring a pot of water with vinegar to a simmer; swirl and gently slide each egg in, cooking for 3–4 minutes.
- For scrambled eggs, whisk eggs with a pinch of salt and cook low and slow in a nonstick pan until just set.
Make the Hollandaise Sauce
- Melt butter in a saucepan; whisk egg yolks, Dijon, vinegar, and lemon juice in a heatproof bowl.
- Place the bowl over simmering water, whisking in the warm butter until the sauce thickens.
Assemble the Breakfast Poutine
- Spread crispy hash browns on a platter or leave in the skillet.
- Sprinkle cheddar and mozzarella cheese over the hot potatoes and pour hot gravy on top.
- Add the bacon or sausage crumbles and nestle the poached or scrambled eggs on top, finishing with hollandaise sauce.
Notes
You can prep bacon/sausage, cheese, and gravy the day before. Store in the fridge and reheat while hash browns cook. Leftovers can be kept in an airtight container for up to 3 days.