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Sunrise Poutine

  • 40 min
  • Easy
  • 10
  • Roasted Fingerling Potatoes
  • Potatoes, peeled, Fingerling, halved lengthwise, 4-1/2 qt. -- 3.75 lb
  • Olive oil -- 4.5 oz
  • Sage, fresh, chopped, 2-1/2 tsp. -- 3 g
  • Rosemary, fresh, chopped, 2-1/2 tsp. -- 3 g
  • Thyme, fresh, chopped, 2-1/2 tsp. -- 3 g
  • Garlic, minced -- 5 tsp
  • Poutine
  • Onions, raw, diced, sautéed, 1-1/4 cup -- 10 oz
  • Black Peppered Bacon, cooked, crumbled, 1-1/4 cup -- 5 oz
  • Cheddar Cheese Curds, 1-1/2 cup -- 10 oz
  • Eggs, cooked over easy, 10 each -- 15 oz
  • Maple Sausage Gravy
  • CHEF-MATE® Country Sausage Gravy 6x105oz US, 1 pt. -- 17 oz
  • Maple syrup, 1/2 cup -- 5 oz
Preparation
1
Toss fingerling potatoes in olive oil. Then season with salt, pepper, sage, rosemary, thyme, and garlic.
2
Place on a sheet tray and roast for 10-12 minutes at 425°F or until tender. Turn halfway through roasting.
3
Mix Chef-mate Country Sausage Gravy with maple syrup and stir to combine.
4
Plate fingerling potatoes on oven safe serving plate.
5
Add cheese curds and cook, to warm, without melting the cheese.
6
To serve, top potato mixture with an egg, then top with 2 oz. maple sausage gravy. Garnish with chives.
Components