Crispy Breakfast Poutine with Hollandaise
Crispy Breakfast Poutine is a game-changer for breakfast lovers. I’ve made this recipe dozens of times and know exactly how to get the perfect crisp and melt. The golden fries, creamy hollandaise, and rich cheese create a mouthwatering combination. Try it with my Easy Sweet Chili Chicken Bowl for a complete meal. If you love recipes like this, you’ll also enjoy Easy Sweet Chili Chicken Bowl and Easy One Pot Chicken Shawarma Rice.
Why This Crispy Breakfast Poutine with Hollandaise Is Pure Comfort
- Crispy fries with golden edges
- Creamy hollandaise sauce
- Melted cheddar cheese
- Perfect breakfast comfort
What You'll Need for Crispy Breakfast Poutine with Hollandaise
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 large potatoes, peeled and cut into 1/4-inch sticks
- 1 cup shredded cheddar cheese
- 1 cup whole milk
- 3 tablespoons unsalted butter
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 2 cloves garlic, minced
- Optional: Fresh chives
- Optional: Sliced green onions
- Optional: Dried parsley
- Optional: Crushed red pepper flakes
📝 Ingredient Notes
- Potatoes: Use russet potatoes for the best crispiness.
- Cheese: Shred cheddar cheese for even melting.
- Hollandaise sauce: Make it fresh for the best flavor and texture.
🛒 Tools & Equipment I Recommend
- Non-stick frying pan — Prevents fries from sticking and ensures even browning → See on Amazon
- Food thermometer — Ensures perfect cooking temperature for fries and sauce → See on Amazon
How to Make Crispy Breakfast Poutine with Hollandaise
- Prep potatoes: Rinse potatoes in cold water and pat dry. Cut into 1/4-inch sticks. Soak in cold water for 30 minutes to remove excess starch.
- Dry and season: Drain potatoes and spread on paper towels to dry completely. Toss with salt, pepper, paprika, and cayenne if using.
- Fry fries: Heat oil in a large skillet over medium-high heat. Add potatoes and fry until golden and crispy, about 5–7 minutes. Remove and drain on paper towels.
- Make hollandaise: In a bowl, whisk together milk, butter, mustard, garlic, salt, and pepper. Heat gently over low heat, stirring constantly until thickened and smooth.
- Assemble poutine: In a serving bowl, layer fries, top with shredded cheddar, and drizzle with hollandaise. Garnish with chives and serve immediately.
Cook's Tips for Perfect Crispy Breakfast Poutine with Hollandaise
- Crispy texture: Dry potatoes thoroughly before frying for the best crispiness.
- Common mistake and fix: If sauce becomes too thick, add a splash of milk to thin it.
- Cheese melt: Use shredded cheddar for even melting and a gooey layer.
- Sauce consistency: Stir constantly while making hollandaise to prevent it from breaking.
Storing & Reheating Crispy Breakfast Poutine with Hollandaise
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 3 days. Make-ahead tip: Make fries and sauce separately. Assemble before serving.
Freezing Crispy Breakfast Poutine with Hollandaise
Freeze for up to 1 month. Thaw and reheat in the oven.
How to Reheat Without Drying It Out
Oven: Reheat in a preheated oven at 350°F for 10–15 minutes. Microwave: Reheat in 30-second increments until warm.
Recipe Notes
- Chef tip: Fry fries in batches to avoid crowding the pan.
- Best substitution: Use grated Parmesan instead of cheddar for a different flavor.
- Make-ahead: Fries can be made 1 day in advance and reheated.
- Scaling: Double the recipe for a larger crowd.
- Troubleshooting: If sauce separates, whisk in a small amount of hot water to re-emulsify.
Want to level up this recipe?
Candy thermometer — Ensures hollandaise sauce reaches the right temperature without burning → Check price on Amazon
Crispy Breakfast Poutine with Hollandaise
Ingredients
Main Ingredients
- 2 large potatoes, peeled and cut into 1/4-inch sticks
- 1 cup shredded cheddar cheese
- 1 cup whole milk
- 3 tablespoons unsalted butter
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
Seasonings
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 2 cloves garlic, minced
Optional Toppings
- Fresh chives
- Sliced green onions
- Dried parsley
- Crushed red pepper flakes
Instructions
- Prep potatoes: Rinse potatoes in cold water and pat dry. Cut into 1/4-inch sticks. Soak in cold water for 30 minutes to remove excess starch.
- Dry and season: Drain potatoes and spread on paper towels to dry completely. Toss with salt, pepper, paprika, and cayenne if using.
- Fry fries: Heat oil in a large skillet over medium-high heat. Add potatoes and fry until golden and crispy, about 5–7 minutes. Remove and drain on paper towels.
- Make hollandaise: In a bowl, whisk together milk, butter, mustard, garlic, salt, and pepper. Heat gently over low heat, stirring constantly until thickened and smooth.
- Assemble poutine: In a serving bowl, layer fries, top with shredded cheddar, and drizzle with hollandaise. Garnish with chives and serve immediately.
Notes
- Chef tip: Fry fries in batches to avoid crowding the pan.
- Best substitution: Use grated Parmesan instead of cheddar for a different flavor.
- Make-ahead: Fries can be made 1 day in advance and reheated.
- Scaling: Double the recipe for a larger crowd.
- Troubleshooting: If sauce separates, whisk in a small amount of hot water to re-emulsify.
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 1 month. Thaw and reheat in the oven.
- Oven reheat: Reheat in a preheated oven at 350°F for 10–15 minutes.
- Microwave reheat: Reheat in 30-second increments until warm.
- Make ahead: Make fries and sauce separately. Assemble before serving.
Nutrition Per Serving
- Calories: 450
- Protein: 18g
- Fat: 20g
- Carbs: 45g
- Fiber: 3g
- Sugar: 1g
- Sodium: 880mg
- Cholesterol: 120mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Breakfast Poutine with Hollandaise FAQs
Yes, you can make the fries and hollandaise separately. Assemble just before serving for best texture.
Hollandaise can break if overheated. Remove from heat immediately and whisk in a splash of warm water to fix it.
Yes, you can freeze the dish for up to 1 month. Thaw and reheat in the oven for best results.
A simple béarnaise sauce or a creamy cheese sauce can be used as a substitute.
Yes, homemade poutine is fresher and customizable. You control the quality and flavor.
A Warm Final Note
I can’t wait for you to try Crispy Breakfast Poutine with Hollandaise and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
