American-Style Poutine (Classic & Breakfast of Champions)
Jeff Danis and Ryan O'Neill of "The Danish and O'Neill" stop by the kitchen and Bert tosses the recipe to wing an American-style poutine — double-fried fries smothered in a quick scratch gravy and cheese curds, then crowned with a fried egg for the Breakfast of Champions version.
Gravy
Ingredients
- 4 tbsp butter
- 4 tbsp flour
- 2 cans beef broth
- ½ tsp garlic powder
- 1 tsp onion powder
- 4 tbsp ketchup
- 4 tsp Dijon mustard
- 4 tsp Worcestershire
- Salt and pepper
Steps
- Melt the butter.
- Add the flour and mix for two minutes.
- Whisk in the beef broth.
- Add the garlic powder, onion powder, ketchup, mustard, Worcestershire, salt, and pepper, and stir until thick.
Poutine
Ingredients
- Potatoes
- Cheese curds
- Eggs (for the Breakfast of Champions version)
- Cooking oil
Steps
- Cut the potatoes into ¼-inch sticks and place in cold water for one hour.
- Fry the potatoes in 350°F oil, pull out, and drain.
- Double-fry the potatoes in 425°F oil.
- Fry the eggs.
- Top the fries with gravy, cheese curds, and eggs.