Loaded Poutine Breakfast Casserole

0 Reviews

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.

This recipe is made with Jones Dry Aged Bacon.

8 oz Hickory Bacon
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.

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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.