Introduction

Breakfast poutine with hollandaise sauce is a delightful twist on the classic Canadian comfort food. Crispy hash browns form the base, topped with eggs, melted cheese, savory gravy, and a luscious hollandaise sauce. It’s the perfect indulgent morning treat to start your day.

A black round skillet filled with three clear layers of food sits on a white plate with a white marbled surface underneath. The bottom layer is crispy golden brown fries, topped with a middle layer of smooth, melted yellow cheese sauce dripping over the fries. On top, there are two sunny-side-up eggs with shiny, bright yellow yolks and white cooked edges. Scattered all over the top are small, crispy pieces of browned bacon and fresh green parsley leaves, adding color and texture contrast. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups Frozen Hash Browns (homemade hash browns can be used for extra flavor)
2 tablespoons Olive Oil (can be swapped for another cooking oil)
1 teaspoon Salt (adjust to your liking)
1 teaspoon Black Pepper (personalize based on heat preference)
4 large Eggs (can be poached or scrambled)
6 slices Bacon (consider turkey bacon or chicken sausage as alternatives)
1 cup Cheddar Cheese, shredded (substitute with Monterey Jack or gouda)
1 cup Mozzarella Cheese, shredded (other melting cheeses can be used)
1 cup Gravy (homemade or store-bought works well)
1/2 cup Unsalted Butter (salted butter is okay, adjust salt as needed)
3 large Egg Yolks (non-dairy substitutes can replace them)
1 tablespoon Dijon Mustard (experiment with other mustards)
1 tablespoon White Wine Vinegar (lemon juice can serve as a substitute)
1 tablespoon Lemon Juice (fresh juice yields the best results)
1/4 teaspoon Cayenne Pepper (optional for heat)
1/4 teaspoon Garlic Powder (fresh garlic can be used)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Spread frozen hash browns evenly on a baking sheet lined with parchment paper. Drizzle olive oil over the hash browns and season with salt and black pepper. Bake for 20 minutes, flipping halfway through until crispy and golden brown.
Step 2: While the hash browns are baking, heat a skillet over medium heat and add olive oil. Once hot, add chopped bacon and cook for 6–8 minutes until crispy. Remove the bacon, crumble into pieces, and set aside.
Step 3: In the same skillet, melt 1 tablespoon of butter over medium heat. Crack in the eggs and cook to your preference (about 3–4 minutes for sunny-side up). Season with salt and pepper. Remove and keep warm.
Step 4: To prepare the hollandaise sauce, set up a double boiler. In a bowl, whisk egg yolks, Dijon mustard, and vinegar for 2 minutes. Slowly drizzle in melted unsalted butter while whisking until creamy. Stir in lemon juice, cayenne, and garlic powder.
Step 5: Assemble the breakfast poutine with a layer of crispy hash browns, topped with cooked eggs, shredded cheddar and mozzarella. Drizzle warm gravy over everything.
Step 6: Generously spoon hollandaise sauce over the dish and sprinkle crumbled bacon. Serve immediately while hot.

Tips & Variations

For extra flavor, try making homemade hash browns using fresh potatoes instead of frozen.
Swap bacon for turkey bacon or chicken sausage to lighten the dish.
If you prefer a spicier kick, increase the cayenne pepper in the hollandaise sauce.
Use a mix of cheeses like gouda or Monterey Jack for a different melt and taste.
Keep the hollandaise sauce warm by placing the bowl over warm water while assembling the dish.

Storage

Store any leftover breakfast poutine in an airtight container in the refrigerator for up to 2 days. To reheat, warm in the oven at 350°F (175°C) until heated through to maintain crispiness. It’s best to prepare fresh hollandaise sauce when serving again, as it doesn’t reheat well.

How to Serve

A black cast iron pan holds a dish with three clear layers: the bottom layer is made of thick, golden-brown crispy fries, the middle layer is rich melted yellow cheese draped over the fries, and the top layer shows pieces of crispy, browned bacon scattered evenly with a bright sunny-side-up egg in the center, its white edges slightly melting into the cheese. The egg yolk is shiny and yellow, sprinkled lightly with small green chopped herbs and black pepper. The pan rests on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh potatoes instead of frozen hash browns?

Yes, you can grate fresh potatoes and make homemade hash browns. Just ensure to squeeze out excess moisture before cooking for crispiness.

Is there a vegetarian option for this dish?

Absolutely. Simply omit the bacon and use vegetable-based gravy or mushroom gravy. You can also add sautéed mushrooms or spinach as toppings.