When I say this is the BEST use of Thanksgiving leftovers I’ve ever concocted, believe it. Unless you’re French-Canadian (or just a total food creeper, like myself), chances are you’ve never heard of poutine – a glorious mash-up of crispy french fries, fresh cheese curds and warm gravy. There is almost nothing that I can imagine would taste better. So I was particularly excited when a breakfast version popped up at a local brunch spot.
A bed of salty hasbrowns, studded with sautéed mushrooms and shaved roasted chicken, smothered in a luscious gravy and topped with just barely oozing cheese curds. A light shone down from the heavens as the purveyor of poutine carefully laid my dish of delectability in its final resting place…before my wide-open piehole.
It was everything I had hoped it would be and more. So delicious, in fact, that it occurred to me as I took stock of my Thanksgiving Part Deux leftovers that I had all the makings for a breakfast poutine of my very own. Oh the luck!
Since much of this is comprised of leftovers, it comes together really quickly, but you can also use rotisserie chicken, or freshly sautéed chicken with a quick pan-gravy. Or you don’t have to use any meat at all. Your choice. That’s the beauty of makin’ it yoself.
This may sound weird, but I’m telling you, it’s a life-changing combo. Try it. Then sing my praises later. 🙂
Print Recipe
Turkey Breakfast Poutine
This is one of the most delicious, flavorful savory brunch dishes you will ever come across. Print this one out, laminate it and keep it in a fireproof safe in the storm shelter. Trust me. You'll use this recipe over and over...and over.
First, you want to make sure you rinse all the starch off the shredded potatoes, so stick them into a large bowl filled with cold water, stir around with your hand, then strain in a colander. Rinse again with cold water, then place potatoes on a clean kitchen towel to dry, dabbing the top with another clean kitchen towel.
In a large skillet over medium heat, melt 2 tbsp of ghee (clarified butter) or oil. Add the shredded potatoes in an even layer, and sprinkle with salt + pepper to taste. Let cook for a couple/few minutes, until the bottom is slightly golden, then stir and cook again for another couple/few minutes, until potatoes are cooked through. Season with more salt + pepper to taste.
Place hashbrowns in a gratin dish or pie plate, spreading in an even layer.
Melt the remaining tbsp of ghee in the hot skillet, then add sliced mushrooms and stir. Season to taste with salt + pepper and let cook for a couple minutes. Stir and let cook another minute or so. Remove from the skillet and sprinkle over the hashbrowns.
Add the turkey to the same hot skillet to reheat, along with a small spoonful of gravy, stirring for a minute or so, just until heated through. Remove from heat, and place the turkey atop the mushrooms.
Drizzle evenly with the gravy, and distribute the cheese curds or cubes evenly across the top. Place the dish under the oven broiler for a minute or two, keeping a close watch, just long enough to slightly soften the cheese.
Remove from the broiler and top with 1-2 poached or fried eggs.
