Posh Poutine

Be the first to review
READY IN: 50mins
Recipe by Jean T.

Ready, Set, Cook! Special Edition Contest Entry: Poutine is a French Canadian dish that has gained popularity everywhere! Authentic Poutine is French fries topped with fresh cheddar cheese curds covered with gravy. This is serious eats! You can tell cheese curds are really fresh because they squeak when you bite into them. For this recipe I’ve made a Poutin-inspired decadent one dish meal. I added some vegies and shrimp to the basic recipe, with Simply Potatoes as the platform. If you don’t have time to clean and chop the veg, grab some from the salad bar at the grocery store. Ready, set, cook! Yum!

Ingredients Nutrition

  • Hashbrowns

  • 3 tablespoons peanut oil
  • 1 (20 ounce) bag Simply Potatoes® Shredded Hash Browns
  • 1 cup shredded carrot
  • 1 cup finely sliced red bell pepper
  • 1 cup finely chopped onion
  • Gravy

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups chicken broth
  • salt and pepper
  • Toppings

  • 12 lb cooked shrimp, peeled and deveined, tails off
  • 1 tablespoon butter
  • 14 cup green onion, white and light green only, finely sliced
  • 13 lb fresh cheddar cheese curds

Directions

  1. In a large mixing bowl, toss together the hashbrowns, carrots, red bell pepper, and onions. In a 12 inch non-stick skillet heat 2 T. oil over medium heat until very hot. Pour the vegetable mix into the pan, spread out and press down. Salt and pepper to taste. Cook, uncovered, for 10 – 12 minutes. Shake the pan every few minutes.
  2. Meanwhile, to make the gravy, in a medium saucepan over medium high heat melt the butter. Add the flour and stir until smooth and golden. Whisk in the chicken broth. Continue to cook and whisk until it starts to bubble and thicken. Taste for seasoning and add salt and pepper if needed. Set aside on low heat until the potatoes are ready.
  3. When the hashbrown mixture is toasty brown on the bottom, drizzle with the remaining Tablespoon of oil and carefully turn over section by section and continue to cook for 8-10 minutes more.
  4. In a small non-stick skillet, melt the remaining Tablespoon of butter over medium low heat. Add the green onions and shrimp. Sauté until fragrant and warmed through.
  5. To serve, slide the potato mixture onto a serving plate. Scatter the shrimp and cheese curds over the top and then pour on the gravy. Let it sit for five minutes so the cheese curds get gooey, then serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a