Loaded Poutine Breakfast Casserole
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 | 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 |
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Directions
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Cook bacon until crisp in oven or skillet, chop or crumble and set aside.
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Heat sausage in microwave, according to package instructions. Chop into 1/4-inch pieces and set aside.
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Preheat oven to 450˚F. Pour 1/4 cup of oil into 9×13-inch pan and place in oven for 5 minutes.
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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.
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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.
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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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Ratings and Reviews
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