Homemade Poutine Recipes 4 Ways June 8, 2019

by Amanda Li Eat

Nothing shouts “CANADA” more than poutine. We’ve jazzed up your classic fries, gravy, and cheese curds trifecta with 4 new and unique poutine recipes.

hellofresh-canada-poutine recipes-poutine-potatoes

Ah, poutine — there’s nothing quite like it. Rich and savoury gravy paired with perfectly squeaky cheese on top of fresh cut fries. It’s a combo we’re truly thankful for. In fact, our love for poutine runs so deep we tasked our culinary team with creating 4 unique poutine recipes that are anything but ordinary.

Breakfast Poutine Recipe

Poutine for breakfast? Yes please!

hellofresh-canada-poutine recipes-poutine-potatoes

Ingredients:

  • 200g Smoked Cheddar Cheese, shredded
  • 660g Russet Potatoes  (4-5 medium-sized potatoes)
  • 4 Eggs
  • 4 Green Onions
  • 6 Tablespoons Sour Cream
  • 250g Bacon Strips
  • 1 Tablespoon Cornstarch
  • 56g Red Onion, sliced
  • 2 Packs Chicken Broth Concentrate
  • Oil
  • Salt and Pepper

Instructions:

  1. Preheat the oven to 450°F.
  2. Wash and dry all produce. Cut potatoes into 1/2-inch cubes. Toss potatoes with 2 tablespoon oil and spread over 2 baking sheets. Season with salt and pepper. Roast next to each other, in the middle of the oven, until potatoes are golden-brown, for 25-28 min.
  3. Meanwhile, thinly slice the green onions and cut the bacon into 1/4 -inch strips.
  4. Heat a large non-stick pan over medium-high heat. Add 1 tablespoon oil, then the bacon. Cook, stirring occasionally, until crispy, 7-8 min. Remove the pan from the heat. Using a slotted spoon, transfer the bacon to a small bowl.
  5. Add 2 tbsp butter to the pan then the onions. Cook, stirring often until the onions have softened 2-3 min.
  6. In a small bowl, whisk together cornstarch and 2 cups water. Add cornstarch mixture and broth concentrates to pan with the onions. Cook, whisking, until combined, 2-3 min. Season with pepper. Remove from heat and stir in the sour cream.
  7. Meanwhile, heat a medium non-stick pan over medium-low heat. When the pan is hot, add 1 tbsp butter. Swirl to melt. Crack 4 eggs into the pan. Season with salt and pepper. Cook, covered, until the white of the egg is set 2-3 min. PRO TIP: Cook the egg longer if you don’t want a runny yolk.
  8. Divide the potatoes between bowls. Sprinkle over the smoked cheddar and bacon. Spoon over the onion gravy. Top with a fried egg. Sprinkle over the green onions. YUM!

Greek Poutine Recipe

Did someone ask for My Big Fat Greek Poutine?

hellofresh-canada-poutine recipes-poutine-potatoes

Ingredients:

  • 200g Halloumi Cheese
  • 660g Russet Potatoes (4-5 medium-sized potatoes)
  • 2 Packs Beef Broth Concentrate
  • 14g Chives
  • 5 Tablespoons Sour Cream
  • 7g Oregano
  • 1 Tablespoon Cornstarch
  • 56g Onion, sliced
  • Oil
  • Salt and Pepper

Instructions:

  1. Preheat the oven to 450°F.
  2. Wash and dry all produce. Cut potatoes into 1/2-inch matchstick fries. Toss fries with 2 tablespoon oil and spread over 2 baking sheets. Season with salt and pepper. Roast next to each other, in the middle of the oven, until fries are golden-brown, for 25-28 min.
  3. Meanwhile, thinly slice the chives. Strip 1 tbsp oregano leaves from the stems. Cut the halloumi into 1-inch cubes. Rinse the halloumi in a strainer, under cold water, and pat with paper towel.
  4. Heat a large non-stick pan over medium-high heat. When the pan is hot, add the halloumi cubes to the dry pan. Cook until golden-brown, 1-2 min per side. Transfer cooked halloumi to a plate.
  5. Add 2 tbsp butter to the pan then the onions and oregano. Cook, stirring often until the onions have softened 2-3 min.
  6. In a small bowl, whisk together cornstarch and 2 cups water. Add cornstarch mixture and broth concentrates to pan with the onions. Cook, whisking, until combined, 2-3 min. Season with pepper. Remove from heat and stir in the sour cream.
  7. Divide the fries between bowls. Top with the halloumi cubes. Spoon over the onion gravy and sprinkle over the chives. OPA!

Pizza Poutine Recipe

It’s pizza and poutine. Need we say more?

hellofresh-canada-poutine recipes-poutine-potatoes

Ingredients:

  • 250g Fresh Mozzarella
  • 680g Yellow Potatoes (4-5 medium-sized potatoes)
  • 400ml Box Crushed Tomatoes
  • 14g Basil
  • 1 Tablespoon Tomato Paste
  • 250g Pepperoni
  • 1 Tablespoon Balsamic Vinegar
  • 56g Onion, sliced
  • 1 Tablespoon Italian Seasoning
  • 6g Garlic
  • Oil
  • Salt and Pepper

Instructions:

  1. Preheat the oven to 450°F.
  2. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Toss fries with 2 tablespoon oil and Italian seasoning, then spread over 2 baking sheets. Season with salt and pepper. Roast next to each other, in the middle of the oven, until fries are golden-brown, for 25-28 min.
  3. Meanwhile, thinly slice the basil. Peel, then mince the garlic. Cut the pepperoni into 1/4 inch strips.
  4. Heat a large non-stick pan over medium-high heat. Add 1/2 tbsp oil, then the pepperoni. Cook, stirring occasionally, until crispy, 2-3 min. Remove the pan from the heat. Using a slotted spoon, transfer the pepperoni to a small bowl.
  5. Add 1 tbsp butter to the pan then the onions and garlic. Cook, stirring often until the onions have softened. Then add tomato paste, vinegar, crushed tomatoes and 1 tsp sugar to the pan. Simmer, stirring occasionally, until sauce is slightly thickened for 5-7 minutes.
  6. Divide the wedges between bowls. Tear over the fresh mozzarella. Spoon over the marinara. Sprinkle over the pepperoni and basil.

Mexican Poutine Recipe

EVERYTHING you love about Mexican cuisine, in poutine form.

hellofresh-canada-poutine recipes-poutine-potatoes

Ingredients:

  • 1/2 Cup Feta Cheese
  • 660g Sweet Potatoes
  • 2 Avocados
  • 14g Cilantro
  • 6 Tablespoons Sour Cream
  • 160g Roma Tomato
  • 2 Limes
  • 100g Shallot
  • 12g Garlic
  • 1 Tablespoon Mexican Seasoning
  • Oil
  • Salt and Pepper

Instructions:

  1. Preheat the oven to 450°F.
  2. Wash and dry all produce. Cut sweet potatoes into fries and toss with 2 tablespoons of oil. Spread over 2 baking sheets then season with salt and pepper. Roast next to each other, in the middle of the oven, until fries are golden-brown
  3. Meanwhile, roughly chop cilantro. Peel, then mince the garlic. Peel, then dice the shallot. Zest then juice 1 lime. Cut the remaining lime into wedges. Cut tomatoes into 1/2-inch pieces. Peel, pit then cut avocado(s) into 1/2-inch pieces.
  4. In a medium bowl stir together the tomato, shallot, garlic, 1 tbsp lime juice and 1/2 tsp sugar. Season with salt and pepper. In a small bowl, using a fork or potato masher, mash together avocado and 2 tbsp lime juice. Stir in half the cilantro. Season with salt and pepper.
  5. In another small bowl, whisk together the sour cream, 1 tbsp lime juice, lime zest, and 1 tbsp water. Season with salt and pepper. Stir to combine.
  6. Divide the fries between bowls. Top with the guacamole, pico and feta. Drizzle over the lime crema. Sprinkle over the remaining cilantro and serve!

After eating aaallll these poutine recipes, go ahead and treat yourself to a classic Canadian Chômeur Pudding.

 

 

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1 comment

Christine Nymatk says:

What spices do you use in your shawarma blend and in your dal blend. I love them.

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