Page's Platefuls: Breakfast Poutine Recipe

Poutine for breakfast? Say no more! Chef Alex Page is back with another delicious dish, this time mixing a Canadian classic with farm-fresh ingredients to create the ultimate breakfast or brunch. Add farm-fresh eggs, locally-grown potatoes, and cheese curds from local Jersey cows to your grocery list, and try out this recipe. It's bound to moooove your taste buds!

Breakfast Poutine Recipe

Ingredients (serves four):

• 2 tbsp olive oil
• 6 breakfast sausages, casings removed
• 2 lbs Linton’s Farm Market new potatoes, washed, cut into medium dice
• 1 red bell pepper, diced
• 1 small yellow onion, diced
• 2 cups Sargent Family Dairy cheese curds
• 2 cups poutine gravy
• 4 White Feather Farm eggs, fried
• Thinly sliced fresh chili and parsley for serving

Instructions:

1. Heat the olive oil in a large cast iron skillet over high heat. Add in the breakfast sausage, and using a wooden spoon, break into small pieces as it cooks. Once the sausage is golden brown and cooked through, remove to a small bowl and reserve.
2. Add potatoes to the same pan and reduce heat to medium. Season well with salt and pepper. Cook the potatoes for 15 to 20 minutes, stirring frequently until potatoes are cooked through and beginning to turn golden brown in places.
3. Return reserved sausage to the pan along with the red pepper and onion. Cook for an additional 10 to 15 minutes, or until pepper and onions are cooked and potatoes are golden brown all over. Remove from heat.
4. Heat poutine gravy until boiling. Top the potato hash with cheese curds and pour over the hot gravy. Top the poutine with fried eggs, fresh chili and parsley. Serve immediately.

Notes:

• Chef Alex fried the eggs in a touch of olive oil until the edges were crispy and the yolk still runny. This brunch poutine would also be great topped with poached eggs!
• Use a poutine gravy that you like! Alternatively, you can use homemade beef broth and slightly thicken it with corn starch or butter and flour.
• Remove your cheese curds from the fridge before you begin cooking, they will melt better when you pour your hot gravy over top!

Where to get your ingredients:

Linton’s Farm Market: Located in north Oshawa, Linton's Farm Market sells a wide variety of homegrown vegetables and fruit, cheese, honey, maple syrup, jams, preserves, decorations, and more. Visit their website to learn more about what they grow, their pick-your-own fields, the kid's play area, special events, and fall school tours.

Sargent Family Dairy: As a family owned and operated farm in Enniskillen, Sargent Family Dairy is well known and well loved by locals—you may have already tried it in your coffee at a local café! Shop their store for fresh-from-the-farm Jersey milk that's rich and delicious. Plus, find a selection of artisanal cheese and curds all made with premium quality and exceptional taste.

White Feather Farms Country Store: Located in north Oshawa, this countryside stop is the perfect place to pick up farm fresh eggs. The farm store has a large gift section and bakery with assorted breads, rolls, pies, cookies and muffins baked daily. Bonus: Every weekend is apple fritter weekend at White Feather—something you won't want to miss!

This recipe was created in partnership with Chef Alex Page as part of a series focusing on field-to-fork meals using local ingredients from local businesses in Durham Region.