Poutine Hash #brunchweek

Poutine Hash You’d never think about it, but brunch and poutine actually have more in common than you’d believe.  Poutine the popular Canadian dish of french fries, brown gravy and cheese curds is the ultimate I’ve been out imbibing with my friends and I need something to end my night food.   Brunch happens to be quite popular the morning after and you need food to settle that I’ve had one to many last night I might be hungover stomach (holy run-on sentences batman!)

See more in common than you think, plus they are both incredibly delicious. 

Poutine Hash I took some liberties with poutine for my dish this time around, I really wanted to bridge the gap between my beloved breakfast hash and the gravy and cheese curds of poutine.  If I had smoked meat at home this would have been perfection, luckily bacon does the trick!

Poutine Hash

#Brunchweek is coming to a close tomorrow, but I do hope you’ve enjoyed all the recipes in the little red kitchen this week! I could live on brunch recipes alone! After the recipe, make sure to enter the giveaway if you haven’t yet and to read about our PinChat Live tomorrow.  

Poutine Hash #brunchweek
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Ingredients

    For the hash:
  • 3 medium yukon gold or red potatoes ( I used an assortment), cut into 1/2 inch dice
  • 1 large sweet potato, cut into 1/2 inch dice
  • 1 green bell pepper, cut into 1/2 inch dice
  • 1 medium yellow onion, cut into 1/2 inch dice
  • olive oil, salt and pepper
  • For the gravy:
  • 1 tablespoon all-purpose flour
  • 1 tablespoon unsalted butter
  • 2 cups veal, chicken or beef stock
  • salt and pepper
  • 4 slices thick cut bacon, cut into 1 inch pieces
  • 4 large eggs, poached
  • 8 ounces cheese curds

Instructions

  1. Pre-heat your oven to 425 degrees F.
  2. On a large baking sheet, toss the potatoes and green bell pepper with olive oil and season with salt and pepper.
  3. Bake for 25-30 minutes, remove from the oven and add the diced onion stirring the mixture around so it browns evenly.
  4. Return to the oven and bake for an additional 20-25 minutes or until the potatoes are cooked through and brown and crispy.
  5. While the potatoes are cooking, in a small pot over medium heat, melt the butter and whisk in the flour to create a roux.
  6. Cook for 1 minute, stirring constantly, then slowly pour in the stock while stirring at the same time to avoid any lumps.
  7. Bring the stock to a boil, the stock should thicken up, then lower the heat to bring the stock to a simmer and reduce by half. Whisk in 1/2 to 1 teaspoon of black pepper (adjust according to your preference).
  8. After the stock has reduced, stir in a pinch of salt.
  9. Cook the sliced bacon in a frying pan over medium heat until crispy. Remove with a slotted spoon to a paper towel to drain.
  10. To poach the eggs, bring a medium pot of water to boil with about a teaspoon of white vinegar. Crack an egg in a small bowl and using a spoon stir the water to create a vortex. Lower the egg to the surface of the water and slowly pour it in. You can use a slotted spoon to shape the egg whites around the yolk if you like.
  11. Poach the egg for 2-3 minutes and then carefully remove with a slotted spoon. I generally poach no more than 2 eggs at a time.
  12. To assemble, in a small dish place a bed of the hash, followed by the bacon, and then a scattering of cheese curds. Top with poached eggs and finally a healthy amount of gravy.
Cuisine: American, Canadian | Recipe Type: Brunch
http://girlinthelittleredkitchen.com/2013/05/poutine-hash-brunchweek/

Poutine Hash Also remember to check out what everyone else is cooking for brunch this week!

Brunch Drink Recipes

Mango Lime Bellinis by Cook the Story
Strawberry Sangrias by Kokocooks

Breads, Grains, Cereals and Pancake-type Yums

Souffle Pancakes with Bacon Flowers by Jane’s Adventures in Dinner
Mini Breakfast Pizzas by Sweet Remedy
Turkey, Brie and Raspberry Waffle Bites by Vanilla Lemonade
Glazed Doughnut Pancakes by The Domestic Mama & The Village Cook
Whole Wheat Blueberry and Sour Cream Pancakes by Sarcastic Cooking

Meat, Poultry, Fish and Legume Brunch Recipes

Thai Orchid Salmon Salad by Culinary Adventures with Camilla

Egg Recipes

Crouque Monsieur Strata by White Lights on Wednesday
American Girl Chip and Ham Scramble by The Vintage Cook
Sausage, Egg, & Veggie Casserole by Katie’s Cucina
 

Brunch Dessert Recipes

Vanilla Bean Cookie Bars by Rachel Cooks
Candied Bacon Brownies by {i love} my disorganized life
Turtles French Toast by Cravings of a Lunatic
Chocolate Chiffon Cakee by Love and Confections
Dark Chocolate-Orange & Walnut Banana Bread by The Kitchen Prep

7e3fd9aa2637b157c2e34b8637af84fb So curious about what Pinchat Live is? Well it’s exactly what it sounds like! Tomorrow (that’s May 11th) between 2-3pm EST on our Pinterest Board we will be pinning and you can go ahead and “chat” with us by commenting on the pins we put up.  We’ll be asking different questions by the type of pins we put up and will also be announcing the winners of some of our prizes! There’s a google + hangout that goes along with the pinchat – I recommend just having the window open in the background.  It lets you know when to refresh! Plus you can comment along with the hangout on G+. 

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12 thoughts on “Poutine Hash #brunchweek

  1. Christine (Cook the Story)

    OMG! This is the most delicious thing I’ve ever seen or read about. I had a big breakfast today but am totally hungry now. I am going to make this. Maybe even this weekend. Maybe when I’m home alone so I can just eat it all myself. (Totally agree about poutine’s amazing hangover abilities. We used to order Poutine DELIVERY at like 4 am after getting home from the bar when I was in college in Ottawa. Why doesn’t every city have delivery poutine, I ask?)

    Reply
  2. Nancy @ gottagetbaked

    Susan, you need to pick my jaw up off the floor right now – poutine hash is brilliant! Dang I love poutine, it’s the perfect mix of salty, crunchy, creamy carboliciousness. My husband’s best friend owns a catering company and we always get her to order us a giant slab of smoked meat from Montreal. We carve it up and keep it in the freezer for whenever the mood hits. You just reminded me to order some more so that I can make this hash with smoked meat! #brunchweek has been the most delicious week ever!

    Reply
  3. Christy Cummins

    I’ve never had Poutine but this makes me want to try it. I do not know where to find cheese curds in this area. I live in Cincinnati now, but when I lived in Syracuse, NY there were cheese curds everywhere!

    Reply
  4. Hezzi-D

    I had Poutine for the first time last year in Ottawa. I LOVED the cheese curds on the fries and this hash looks very similar and delicious…YUM!

    Reply
  5. [email protected] n Dishes

    As a Canadian, I’d have to say that this is one crazy dish…and crazy is good!

    Reply

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