This easy Breakfast Poutine recipe is the stuff of winter weekend dreams. If gravy and taters are two of your favorite foods, this take on a Quebecois staple is about to blow your mind. Simple sheet pan potato wedges are baked with cheddar cheese curds until they’re melty, then topped with mushroom gravy—and maybe a fried egg. YUM!
My older brother and I have often joked about opening a food truck called "Munchies" for all those late night, substance-induced cravings. If and when we actually bring it to fruition, this simple meal will definitely make it to the menu. (psssst! If you wanna give yourself the munchies, try my homemade weed gummies!)
What the Heck is Poutine?
Poutine is a Canadian dish that emerged in Quebec sometime in the 1950s. While the true origin story has multiple competing claims, one thing is certain: poutine is the bee's knees. Boasting just three simple ingredients—french fries, brown gravy and cheese curds—poutine is easy to create and a joy to consume.
My poutine recipe may not be completely traditional—I'm an American, after all—but that doesn't prevent it from being super delicious. I use a hearty mushroom gravy and make super simple sheet pan potato wedges to make this delicious meal with very little fuss.
While it’s not necessarily a breakfast food in Canada, my old brunch restaurant, Marché Artisan Foods, made me a believer. If you want to make it like we did, just put an egg on it. 😋 But, don’t feel limited—it’s also excellent for lunch, dinner, or as a pre- or post-bar snack.
Jump to:
Why You’ll Love Breakfast Poutine
- Better-For-You - Since this poutine recipe consists of only carbs and cheese (unless you put the optional egg on it), I figured it was a good idea to lighten it up. Potato wedges are essentially the lazy girl's version of homemade french fries. They are also oven baked, meaning they're far less naughty than their deep fried counterparts.
- Nextover Magic - If you happen to have a glut of gravy after your Thanksgiving celebration, this hearty breakfast dish is for you. It’s a delightful way to put it to use in a fresh new way!
- Cozy Comfort - Crisp-on-the-outside, creamy-on-the-inside potatoes, squeaky nuggets of melty cheese, and rich brown gravy? Think of it like a hug for your tummy. (P.S. It’s also fantastic for chasing away hangovers!)
Ingredients & Substitutions
- Potatoes - I personally used Yukon Gold potatoes for this particular recipe because that's what I had on hand, but you can easily substitute a well scrubbed russet potato instead. Alternatively, use wax potatoes, but note that they won’t be as fluffy on the inside.
- Gravy of Choice - My super adaptable make-ahead mushroom gravy is always a solid bet. You can also use Southern-style white sausage gravy, turkey gravy, or whatever else you have on hand!
- Cheese Curds - Cheese curds are fresh, small pieces of curdled milk—essentially the young, squeaky stage of cheddar before it’s pressed and aged. They have a mild, milky flavor and a springy texture that softens beautifully when topped with hot gravy or fries.
- Olive Oil, Kosher Salt & Pepper - Just the basics for making the potato wedges.
- Extra Seasonings - Optional, but fun to play with. I’m loving Trader Joe's Everything But the Leftovers Seasoning Blend that comes out every fall. It makes everything taste like stuffing! Or, add a pinch of cayenne to make them a little bit spicy.
- Fried Eggs - Optional, but delicious and great for extra protein. Plus, anything is breakfast when you put an egg on it! I personally love a perfectly jammy over-medium egg or basted sunnyside-up egg so the yolk can mingle with the gravy. A poached egg would also be delightful!
How to Make Poutine for Breakfast
Step 1: Cut & Season. Cut your potatoes in half vertically, then cut each half into 2-4 wedges and crank the oven to a roasting temperature of 425ºF. Toss your wedges with some olive oil, salt and pepper, plus any other seasoning you wish.
Step 2: Roast Potato Wedges. Place your seasoned potato wedges in a single layer on a sheet pan. To make clean up even easier, use parchment or a Silpat sheet to keep the potatoes from sticking. Roast the potatoes for about 15 minutes, then remove them from the oven. Flip them and roast another 10-15 minutes, until golden brown and fork tender.
Step 3: Melt. I like my cheese curds to get melty, so after the potatoes are done, remove the pan from the oven. Sprinkle cheese curds over the potatoes, then return them to the oven for 3-4 minutes to soften the cheese.
Step 4: Scoop your potatoes and cheese onto serving plates, then pour your gravy on top. If you're wanting extra protein, top with a fried egg. Dig in and enjoy!
Optional Variations & Dietary Adaptations
- Extra Breakfast-y - If you want to turn this poutine into even more of a breakfast style dish, try subbing home fries made with red pepper and green onions! You can also swap in hollandaise sauce if you're feeling fancy.
- Swap Spuds - Use whatever kind of taters you prefer—tater tots, crispy fries, home fries/hash are all great choices. You could even use hash browns, but you won't get quite the same effect. (If you're using frozen potatoes of any sort, just follow the package directions.)
Expert Tips
- Roast hot! Starting with a high heat ensures the potatoes get super crisp.
- Melt gently. If you overdo it a bit, the curds will lose their shape and release some grease—but they’ll still taste aces!
- Remember carry-over cooking. If you pop a freshly fried egg on a bed of hot potatoes and gravy, it’ll continue to cook a bit more. Try to pull the egg off the burner 10-15 seconds before your “perfect” doneness.
- Assemble fast. Poutine is best enjoyed right away—layer hot potato wedges, fresh cheese curds, and warm mushroom gravy quickly so the curds get just melty enough without losing their signature squeak.
Serving Suggestions
Poutine makes the ultimate comfort food, no matter the occasion. Serve it the morning after Thanksgiving to put leftover gravy to delicious use—just add crispy potato wedges, cheese curds, and maybe a fried egg on top for good measure. It’s also a cold, snowy day favorite: crispy wedges, warm mushroom gravy, and melty cheese curds are basically edible insulation.
And if you’re hosting a casual weekend brunch, breakfast poutine is a total crowd-pleaser. Plus, it’s easy to assemble, endlessly customizable, and impressive enough that guests will think you’ve outdone yourself.
Pair it with hot coffee (here’s my favorite ways to level up your coffee game), spiked Christmas coffee, or a round of mimosas, and you’ve got a perfect Sunday Funday.
Storage Instructions
If you have leftover breakfast poutine (lucky you!), it stores surprisingly well with a little planning. Just keep the components separate for the best results.
- Gravy: Store mushroom gravy in an airtight container in the fridge for up to 1 week or freezer for up to a month. (Note that some gravies will need to be used more quickly). Reheat gently on the stovetop over medium-low heat, stirring occasionally.
- Potato Wedges: Keep cooked wedges in a separate container for up to 3 days. Reheat in the oven or air fryer until hot and crispy again.
- Cheese Curds: Refrigerate and use within 4–5 days. Add them to the dish right before serving so they stay fresh and squeaky.
FAQs
That’s a heck yes from me! We used to serve it at the brunch restaurant I worked at every winter, and it always sold out.
In the U.S., poutine is often compared to or confused with disco fries, a diner favorite that originated in New Jersey. While both dishes feature fries topped with cheese and gravy, there’s a key difference: authentic poutine uses cheese curds, which are fresh, squeaky bits of unaged cheddar. Disco fries, on the other hand, typically use melted mozzarella or processed cheese, which gives them more of a Philly cheesesteak-y feel.
More Easy, Creative Brunch Recipes
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Easy Breakfast Poutine
Ingredients
Easy Sheet Pan Potato Wedges
- 1 lb Potatoes Yukon Gold, Russet or other; cut into wedges
- 1 tablespoon Olive Oil
- Kosher Salt and Pepper to taste
- Extra Seasonings optional, to taste (e.g. Trader Joe's Everything But the Leftovers Seasoning Blend)
To Assemble
- 1 ½ C Mushroom Gravy or any brown gravy of choice
- 4 oz Cheese Curds
- Fried Eggs or Leftover Turkey optional, for extra protein
Instructions
- Preaheat oven to 425F. Line sheet pan with Silpat or parchment for easy cleanup.
- Make potato wedges by tossing them in olive oil and seasonings. Place in a single layer on prepared sheet pan. Roast for about 15 minutes, then flip wedges. Return to oven and roast another 10-15 minutes until golden and fork tender.1 lb Potatoes, 1 tablespoon Olive Oil, Kosher Salt and Pepper, Extra Seasonings
- Remove sheet pan from oven and sprinkle with cheese curds. Return to oven for 3-4 minutes, until curds become a bit soft and melty.4 oz Cheese Curds
- Plate potato wedges and cheese curds. Top with warm gravy and a fried egg (if using). Enjoy!1 ½ C Mushroom Gravy, Fried Eggs or Leftover Turkey
Notes
- Add shredded chicken or leftover turkey for an added protein boost.
- Top with a fried egg for a breakfast/brunch version of poutine!
- Nutrition facts do not include fried egg or add-ins.
- Feel free to substitute store bought frozen french fries, home fries, tater tots or steak fries instead of homemade potato wedges.
Nutrition
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