Poutine Latke Breakfast

ACTIVE TIME: 30 MIN. I TOTAL TIME: 45 MIN. I SERVES: 3

Ingredients:

For the latkes

  • 6 cloves of garlic, minced
  • 1 small onion, finely diced
  • 1/4 cup olive oil
  • 4 cups frozen shredded hashbrowns
  • 2 eggs
  • 1/4 cup flour
  • 1/2 cup shredded cheddar cheese
  • 3 tablespoons of green onions, thinly sliced
  • 3 tablespoons of salted butter or vegetable oil, for frying
  • Kosher salt
  • Cheese curds, for serving

For the gravy

  • 2 tablespoons of salted butter
  • 2 beef bullion cubes
  • 1 teaspoon chopped onion or granulated onion
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water
  • 1 cup water
  • Kosher salt & pepper

Instructions:

  1. Start by sautéing olive oil, diced onion and garlic in a skillet over medium heat. Sauté until the onions begin to caramelize before removing the mixture from the skillet and placing in a large bowl.
  2. Add 2 tablespoons of green onions, frozen hash browns, eggs, cheese and flour to the large bowl with onions and garlic. Mix well to thoroughly combine.
  3. Heat a nonstick griddle to 350° or medium-high heat.
  4. Add salted butter or vegetable oil to the griddle. Using your hands, form latkes by taking a handful of the hash brown mix and forming a tight ball. Place each latke on the oiled griddle, allowing to fry for a minute or two before gently pressing down to form a pancake-like shape. Repeat this step with remaining hash brown mix.
  5. Allow latkes to fry until golden brown on both sides.
  6. Make the gravy while the latkes are frying by heating a small saucepan over medium heat. Add butter, beef bouillon cubes and chopped onion; allowing the butter to melt and the bouillon cubes to dissolve. Add 1 cup of water and bring to a simmer.
  7. Create a cornstarch slurry with 3 tablespoons of cold water and 2 tablespoons of cornstarch. Add the slurry to the saucepan and mix frequently as the gravy thickens. Remove the gravy from heat and season with salt and pepper.
  8. Plate the golden-fried latkes with a handful of cheese curds and top with the warm brown gravy. Finish with remaining sliced green onions.
Poutine Latkes are best served with a side of applesauce, poached eggs and applewood smoked bacon.

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