Breakfast Poutine

Step 1

In a medium skillet over medium high heat, cook the sausage until no longer pink.

Step 2

Remove the sausage with a slotted spoon to a bowl or plate. Cover to keep warm and set aside.

Step 3

Drain and wipe out the skillet.

Step 4

Cook the frozen shredded potatoes according to package directions for the stovetop

Step 5

While the potatoes are cooking, making the hollandaise: over a pan of simmering water, whisk together the yolks, water and lemon juice. Whisk vigorously until the yolks lighten to lemon-yellow, then begin to drizzle in the melted butter while continuing to whisk. Cook until thickened; season to taste with salt and paprika. Pour into a gravy boat or glass measuring cup. Stir in the tarragon; cover and keep warm.

Step 6

Once the hash browns are fully cooked, place the sausage back in the pan on top of the hash browns. Add the shredded cheese. Cover the saucepan and reduce the heat to low. Let sit a few minutes until the cheese melts.

Step 7

Remove the contents of the skillet to a serving platter; tent with foil to keep warm. Spray the skillet with nonstick spray and crack the two large eggs into the pan. Cook until the whites are set.

Step 8

Top the poutine with the fried eggs, then pour the hollandaise sauce over top. Serve immediately.