Authentic Canadian Breakfast Poutine Recipe Kit Recipe

About this recipe

Discover the rich, comforting flavors of Canada with this easy-to-make breakfast poutine recipe. While it offers a creative twist on the classic, it still delivers the hearty satisfaction poutine is known for. Crispy Jersey Royal potato fries are paired with a savory homemade gravy made from free-range organic chicken bone broth, and instead of traditional cheese curds, this version uses mature cheddar cheese for a bold, creamy finish. Though not strictly authentic, the choice of cheddar adds a unique depth of flavor, and the groundnut oil ensures the fries are perfectly golden and crisp. This recipe is a great introduction to poutine for those new to the dish, while also offering a fresh take for seasoned fans. Whether you're enjoying it as a comforting breakfast or a satisfying snack, this dish is a delicious way to bring a taste of Canada to your table.

Ingredients

• 1 Kg Jersey Royal Potatoes
• - Borough Broth Company Free-Range Organic Chicken Bone Broth
• 200G Arla Lactofree Mature Cheddar Cheese
• 200G Anchor Unsalted Butter
• 500 Ml Groundnut Oil 500ml
• 1.5 Kg Best In Plain Flour 1.5 Kg
• - Greenfields Ground White Pepper
• 500 G Brown & Polson Cornflour

Instructions

1. 1. Peel and cut the potatoes into fries, around 1 cm thick, and soak them in cold water for 30 minutes to remove excess starch. Meanwhile, prepare the gravy.
2. 2. In a saucepan, melt 2 tablespoons of unsalted butter over medium heat, then add 2 tablespoons of plain flour and stir to make a roux. Gradually whisk in 500 ml of chicken bone broth and bring to a simmer, stirring until the mixture thickens into a gravy. Season with Greenfields Ground White Pepper to taste. If needed, dissolve 1 tablespoon of cornflour in a little water and add to the gravy to thicken further. Keep the gravy warm.
3. 3. Heat cooking oil in a deep pan until it reaches 180°C (350°F). While the oil is heating, pat dry the soaked fries with a clean kitchen towel to ensure they fry evenly and avoid splattering.
4. 4. Fry the fries in batches until golden brown, about 3-5 minutes per batch. Remove them from the oil and place them on a plate lined with paper towels to drain excess oil.
5. 5. Transfer the crispy fries to a serving dish, scatter grated Arla Lactofree Mature Cheddar Cheese (or cheese curds, if available) over the top, and pour the hot gravy over the fries to melt the cheese slightly.
6. 6. Serve immediately and enjoy the authentic Canadian breakfast of Poutine.