Loaded Poutine Breakfast Casserole

SERVINGS

8-10

PREP TIME

15 min

TOTAL TIME

1 hr 35 min

GLUTEN FREE

NO



Traditional poutine tops French fries with cheese curds and gravy. This version swaps fries for hash browns and piles on Jones bacon and breakfast sausage.


ingredients
1 (16 oz) package Jones Dairy Farm Dry Aged Bacon, divided
2 (5-7oz) packages Jones Dairy Farm All Natural Golden Brown Breakfast Sausage Links
1/2 cup vegetable oil, divided
2 pounds shredded potatoes, thawed if frozen
1 large onion, finely diced
4 large eggs
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup cornstarch
1 cup boiling water
3 cups cheddar cheese curds (or diced white cheddar), divided
1 (12 oz) jar gravy (beef or chicken), heated
3 scallions, sliced
DIRECTIONS
Cook bacon until crisp in oven or skillet, chop or crumble and set aside.

Heat sausage in microwave, according to package instructions. Chop into 1/4-inch pieces and set aside.

Preheat oven to 450˚F. Pour 1/4 cup of oil into 9x13-inch pan and place in oven for 5 minutes.

In large bowl combine shredded potato, onion, remaining 1/4 cup oil, eggs, salt and pepper. Mix well to combine. Sprinkle cornstarch over top of mixture. Pour boiling water over top of cornstarch and mix well.

Fold in 1/2 cheese curds, sausage, and 1/2 crumbled bacon. Spread in prepared pan and bake for 15 minutes. Reduce heat to 400˚F and continue to bake for 35-45 minutes, or until deep golden brown and crisp on top and at edges.

Let cool 5 minutes, slice into squares, top generously with gravy, sprinkle with reserved cheese curds, bacon and scallions. Serve hot.

Ingredients

Directions

1 (16 oz) package Jones Dairy Farm Dry Aged Bacon, divided
2 (5-7oz) packages Jones Dairy Farm All Natural Golden Brown Breakfast Sausage Links
1/2 cup vegetable oil, divided
2 pounds shredded potatoes, thawed if frozen
1 large onion, finely diced
4 large eggs
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup cornstarch
1 cup boiling water
3 cups cheddar cheese curds (or diced white cheddar), divided
1 (12 oz) jar gravy (beef or chicken), heated
3 scallions, sliced
Cook bacon until crisp in oven or skillet, chop or crumble and set aside.

Heat sausage in microwave, according to package instructions. Chop into 1/4-inch pieces and set aside.

Preheat oven to 450˚F. Pour 1/4 cup of oil into 9x13-inch pan and place in oven for 5 minutes.

In large bowl combine shredded potato, onion, remaining 1/4 cup oil, eggs, salt and pepper. Mix well to combine. Sprinkle cornstarch over top of mixture. Pour boiling water over top of cornstarch and mix well.

Fold in 1/2 cheese curds, sausage, and 1/2 crumbled bacon. Spread in prepared pan and bake for 15 minutes. Reduce heat to 400˚F and continue to bake for 35-45 minutes, or until deep golden brown and crisp on top and at edges.

Let cool 5 minutes, slice into squares, top generously with gravy, sprinkle with reserved cheese curds, bacon and scallions. Serve hot.