Name: Hash Brown Poutine Will Satisfy All Your Brunch Cravings
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Cuisine: Canadian
Ingredients: 1 Tbsp garlic powder; 1 Tbsp onion powder; 1 Tbsp sweet paprika; 1 Tbsp kosher salt; 1 Tbsp freshly ground black pepper; 4 large russet potatoes, peeled and cubed; Kosher salt, to taste; 4 slices thick-cut bacon, sliced; 1 green bell pepper, diced; 1 red bell pepper, diced; 1 yellow onion, diced; 2 Tbsp Miss Brown’s House Seasoning; 8 oz cheese curds; 1 Tbsp vegetable oil; 6 large eggs; ¼ tsp freshly ground black pepper; 1 Tbsp chopped fresh chives; Hot sauce, to taste; 3 large egg yolks; 1 Tbsp lemon juice; ¼ tsp Dijon mustard; ½ tsp hot sauce; ½ tsp kosher salt; ½ cup (1 stick) unsalted butter, melted (and very hot)

Prep Time

30 min

Cook Time

45 min

Yields

6 servings

To me, this is the ultimate brunch dish. It has all the things I crave at breakfast: crispy potatoes, sweet sautéed veggies, bacon, fried eggs and a delicious homemade hollandaise sauce. If hollandaise has intimidated you in the past, then you really need to try my version. It’s made in the blender and couldn’t be easier!

ingredients

Miss Brown’s House Seasoning

Tbsp garlic powder

Tbsp onion powder

Tbsp sweet paprika

Tbsp kosher salt

Tbsp freshly ground black pepper

Hash Browns

large russet potatoes, peeled and cubed

Kosher salt, to taste

slices thick-cut bacon, sliced

green bell pepper, diced

red bell pepper, diced

yellow onion, diced

Tbsp Miss Brown’s House Seasoning

oz cheese curds

Tbsp vegetable oil

large eggs

tsp freshly ground black pepper

Tbsp chopped fresh chives

Hot sauce, to taste

Blender Hollandaise

large egg yolks

Tbsp lemon juice

tsp Dijon mustard

tsp hot sauce

tsp kosher salt

cup (1 stick) unsalted butter, melted (and very hot)

Ingredient Substitution Guide

directions

Step 1

For Miss Brown’s House Seasoning: Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

Step 2

For the hash browns: In a medium saucepan, cover the cubed potatoes with cold salted water. Bring to a boil, then cook until almost tender, about 6 minutes. Drain and spread in a single layer on paper towel-lined baking sheets to dry completely.

Step 3

Cook the bacon in a large cast-iron skillet until crispy, about 5 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate to cool, reserving the drippings in the skillet. Add the bell peppers, onions and 1 tablespoon House Seasoning to the skillet. Sprinkle with salt. Cook until the vegetables are tender, about 6 minutes. Add the potatoes and sprinkle with the remaining tablespoon House Seasoning. Sauté until the potatoes begin to brown and soften, 7-10 minutes. Reduce the heat to low and add the bacon and cheese curds. (They will soften as the mixture stands.)

Step 4

For the blender hollandaise: Combine the egg yolks, lemon juice, Dijon mustard, hot sauce and salt in a blender. Process until smooth. With the motor running, slowly add the hot melted butter in a steady stream, blending until the hollandaise is thickened and emulsified, about 2 minutes. Set aside.

Step 5

Heat the oil in a nonstick skillet over medium-low heat until hot. Add the eggs and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Cook 5 minutes or to desired doneness. Transfer the eggs to the potato mixture in the skillet. Top with the hollandaise, chives and hot sauce to taste. Serve immediately.

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