Poutine entered my life last year. Wait, it was actually a couple of years ago. A friend ordered it at a local restaurant. The only part I tasted was duck fat fries. The first time I had the whole dish was at the 2015 Food Wine Conference. It was a non-traditional version with short ribs. Now the Idaho Potato Commission gave a challenge to create more versions. Southern Sausage Breakfast Poutine is what I’m bringing to the virtual table.
What is traditional poutine? It’s a meal of fries covered in gravy and topped with cheese curds. It originates in Canada. The popularity of the dish has grown and variations of it are ever increasing. Of course I had to put a southern spin on it. My inspiration started with a breakfast commonly made in the south: sausage gravy biscuits.
Sausage gravy biscuits is how it sounds. A thick brown gravy filled with pork sausage is poured over fresh baked biscuits. It’s a total carb fest. I substituted potatoes for the biscuits. I adapted my dad’s Roasted Potatoes with Onion recipe with cutting the potatoes smaller and roasting them on a baking sheet instead of in a dish. Cheese curds are hard to find here in the south. Cheese eggs instead of cheese curds was the answer.
Southern Sausage Breakfast Poutine is decadent. It is sheer comfort food and a total splurge. It’s a meal with layers of heavenly southern breakfast goodies. The base is roasted Idaho® potatoes and onions. It is covered in pork sausage gravy. Cheese eggs are piled on top. Lard is in there too (you can substitute oil or butter though). If a regular portion is too much, you can always make a mini one:
Are you ready for more poutine? Scroll down to find a list of 20 variations by Sunday Supper tastemakers. Plus there will be plenty more. Why? Because there is a contest and the top prize is $500 plus a ticket to the 2016 Food Wine Conference. For full details and how you can enter, go here: Idaho Potato® Let’s Poutine Contest.
About the Food Wine Conference: It is a three day event filled with educational sessions for food bloggers, writers, photographers, and authors. It is held at the beautiful Rosen Shingle Creek resort in Orlando, Florida. The best part? The people who attend! So be sure you are there to join in the fun, food, beverages, sessions, and festivities.
More on the Idaho Potato Commission: You can keep up with the latest on Idaho® potatoes by following them on Facebook, Pinterest, Twitter, Instagram, and visiting their website. For even more inspiration, check out the Potato Recipes featuring Famous Idaho® Potatoes Pinterest Board.
- 5 medium Idaho® russet potatoes, peeled and cut into ½-inch cubes
- 2 tablespoons lard, melted (See note below)
- 2 teaspoons salt
- ½ teaspoon pepper
- ½ cup chopped onion
- 1 pound pork breakfast sausage
- 2 tablespoons lard
- ¼ cup all-purpose flour
- 2 cups milk (whole or 2%)
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 6 large eggs
- 1 teaspoon milk
- ¼ cup shredded cheddar cheese
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 2 teaspoon butter
- Heat oven to 375°F.
- Place potatoes on a large baking sheet. Drizzle lard over potatoes and sprinkle with salt and pepper. Toss to coat potatoes.
- Spread potatoes out to an even layer. Bake until browned and crispy, about 40 minutes. Flip potatoes with a spatula every 10 minutes to ensure even browning.
- Add onions after 20 minutes of cooking (to prevent them from over-browning).
- Place a large cast iron skillet or sauté pan over medium heat. Add sausage and cook, breaking it up and stirring with a spoon until browned and fully cooked.
- Use a slotted spoon to transfer cooked sausage from skillet to a bowl.
- Add 2 tablespoons lard, or enough to make about 3 tablespoons fat when combined with pan drippings, into the skillet and let melt.
- Add flour, one tablespoon at a time, stirring constantly to make a roux.
- Continue to cook roux, stirring constantly, for two minutes.
- Slowly add milk, stirring or whisking constantly, until combined.
- Cook until gravy thickens and just begins to boil, about 5 minutes.
- Add salt, pepper, and cooked sausage to the skillet and stir to combine.
- Whisk together eggs, milk, cheese, salt, and pepper.
- Place butter in a large non-stick skillet over medium-low heat. When butter has melted use a spatula or spoon to spread butter in pan.
- Add egg mixture. Cook, stirring slowly and gently, until eggs are just cooked (they should look slightly wet and soft). Do not over-cook the eggs in the skillet.
- Place potatoes in the bottom of a bowl or on a plate. Spoon sausage gravy over potatoes. Top with cheese eggs.
Sometimes variations can be better than the original. Check out these poutine recipes by Sunday Supper tastemakers are sharing with their own spin on the traditional:
- Chicken and Waffles Poutine from Life Tastes Good
- Hash Browns Poutine Cups with Egg Scramble from The Wimpy Vegetarian
- Southern Sausage Breakfast Poutine from Magnolia Days
- Beefy Beer and Red-Eye Gravy Poutine from Cindy’s Recipes and Writings
- Buffalo Chicken Poutine on Potato Waffles from Cupcakes & Kale Chips
- Cajun Mini Pizza Poutine from Flavor Mosaic
- Creamy Avocado Bacon Poutine Skins from Daily Dish Recipes
- Indian Spiced Roasted Potatoes with Green Chutney from kimchi MOM
- Loaded BBQ Roast Potato Poutine from The Weekend Gourmet
- Loaded Crab Poutine from Rants From My Crazy Kitchen
- Paneer Tikka Potato Poutine Bites from Soni’s Food
- Poutine Bites with Bacon, Broccoli, Cheddar and Caramelized Onion from Shockingly Delicious
- Beef Rendang Poutine Burger from Brunch-N-Bites
- Crispy Potato Shrimp Poutine with Stir Fry Vegetables from Food Done Light
- Gnocchi Poutine with Fenneled Curds and Gravy from Culinary Adventures with Camilla
- Greek Chicken Poutine from Curious Cuisiniere
- Italian Poutine Pie from That Skinny Chick Can Bake
- Portuguese Poutine from Family Foodie
- Spicy Poutine Potato Skins from Grumpy’s Honeybunch
- Top Sirloin Steak with Crumbled Bleu Cheese, Buttered Mashed Potatoes and Red Wine Gravy from Crazy Foodie Stunts
Plus: Poutine Variations for National Sunday Supper Day from Sunday Supper Movement
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This post is sponsored by the Idaho Potato Commission in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.