Gluten-Free Breakfast Poutine

Ingredients:

• 6 large potatoes
• 3 tbsp Canola oil (Western Family), divided
• 1/2 tsp salt
• 1/8 tsp pepper
• 1 cup cheese curds
• 6 slices of bacon
• 4 small breakfast sausages
• 4 large eggs
• 1 package Hollandaise sauce (gluten free)
• 1 tomato, diced
• Fresh parsley, chopped (optional, for garnish)

Directions:

At-Home Preparation:

1. Preheat your oven to 400°F (200°C).
2. Peel, dice, and toss the potatoes in 2 tablespoons of oil, salt, and pepper. Spread the potatoes out on a baking tray in a single layer.
3. Bake for 25-30 minutes, turning halfway through, until lightly golden. Cool on paper towel and transfer to a sealed container.

At the Campground:

1. Cook the bacon and sausage together in a frying pan until crispy and browned. Remove from heat and make the hollandaise sauce by following the package instructions.
2. Reheat the potatoes in a large frying pan with 1 tablespoon of oil.
3. In a frying pan, bring enough water to a boil to cover the eggs. Add the eggs and gently simmer for 3 to 4 minutes, or until cooked to your liking.
4. Assemble the poutine in layers. Place the cooked hash browns on a plate, add cheese curds, and pour half of the hot hollandaise sauce over the top. Add sausage and bacon, eggs, and the remaining hollandaise sauce.
5. Garnish with diced tomato and parsley, and serve immediately.

Substitutes:

If cheese curds are unavailable use shredded (Western Family) Mozzarella cheese

Tips and Tricks:

To save extra time, pre-cook the bacon and sausages at home.