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These crispy poutine hash brown waffles are the perfect way to start the day. Crispy potato waffles, homemade gravy, cheese curds, and a fried egg. Hello, breakfast!
Years ago, my husband and I went on a cruise to Canada. Let’s say we were the only people on that cruise who were under the age of 60. Young folks don’t like going north.
I don’t know, but I wanted to see the pretty leaves. I’m such a sucker for fall foliage.
One day on the trip, we walked through a little market and saw they were selling poutine. I was intrigued because I had heard of poutine before but had never had it.
I had experienced disco fries, which are the closest East Coast relative to poutine.
Disco fries are hot fries covered in gravy and melted cheese. Poutine is hot fries covered in gravy and cheese curds. See? It is similar but weirdly different at the same time.
This version of poutine is in waffle form! I turned hash browns into hash brown waffles and then topped them with a quick homemade beef gravy, cheese curds, and a fried egg. Complete deliciousness!
Looking for more savory waffles? Try my Cheddar Sausage Cornmeal Waffles or this waffle omelet.
Ingredients needed
- Hash browns
- Eggs
- Beef stock
- Unsalted butter
- Seasoning
- Cornstarch
- Water
- Fried eggs
- Cheese curds
How to make hash brown waffles
I’m mixing refrigerated hash browns with an egg and some light seasoning for this recipe. That’s it. It’s so easy!
The key to successful crispy hash brown waffles is letting your waffle maker preheat so your waffles cook up super crispy and delicious.
I used a Belgian-style waffle maker that makes 1-inch thick waffles for these waffles. I got four waffles from this recipe for that style of waffle maker.
Using different potatoes
I used refrigerated hash browns for this recipe, which you can easily find in the grocery store. However, I have a few recommendations if you want to use something else.
- Fresh potatoes
- You’ll want to use drained, shredded Russet potatoes if you wish to have fresh potatoes. Another option is using shredded boiled or baked Russet potatoes. Precooked potatoes take less cooking time but could fall apart when making the batter.
- Frozen hash browns
- Defrost and drain your frozen hash browns if you want to use them. I typically take them out of the freezer, add them to a strainer, and let them defrost and strain before using.
My Pro Tips
Poutine Waffle Recipe Tips
If you can’t find fresh cheese curds, you can use shredded cheese instead of curds. However, curds are really what gives this a nod to poutine.
Let that waffle maker preheat before using it! Don’t skip this step. It’s how you get super crispy waffles.
I made a quick homemade beef gravy, but you could use a store-bought gravy if you’re short on time.
I topped this dish with a fried egg to turn it into a breakfast dish, BUT you could leave it off if desired.
More waffle recipes
Poutine Hash Brown Waffles
Equipment
Ingredients
For waffles:
- 1 (20 ounce) bag refrigerated hash browns
- 1 large egg, beaten
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
For gravy:
- 2 cups beef stock
- 2 tablespoons unsalted butter
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 tablespoons cold water
- 2 tablespoons corn starch
For topping:
- 1 cup cheese curds
- 4 large eggs, fried
Instructions
For waffles:
- Preheat waffle iron.
- In a large bowl, add refrigerated hash browns, egg, kosher salt, and black pepper
- Divide the hash brown mixture into 4 equal sized portions.
- Add a portion of the hash brown mixture to the waffle iron and cook until crispy and brown. This will take longer than normal waffles. I popped mine open a few times to see their doneness.
- Continue cooking until all waffles have been made. Depending on the size of your waffle iron you may get more than 4 waffles or less than 4 waffles. I have a double sided Belgian waffle maker.
For gravy:
- While you are cooking your hash brown waffles start to prepare the gravy.
- In a skillet set over medium high heat add stock, butter, pepper, garlic and onion powder. Bring to a boil.
- Mix cold water and cornstarch together to create a runny mixture. Slowly pour mixture into the gravy and stir continuously. Let the mixture boil for a few minutes (keep stirring!) until thick. Remove from heat and let sit for a few minutes to thicken some more.
For topping:
- Once the waffles are cooked top with hot gravy, cheese curds (the heat from the gravy should melt them) and top with a fried egg.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Are you sure you’re not really a Canadian? Looking at these I think you just may be. Next time you visit the cold white North swing by for dinner.
Oh my woooord! I’ve never had poutine (sob!) but I know I would go crazy for it, and this version looks equally amazing! Love that it’s totally suitable for breakfast because it has an egg on it 😉
I’ve heard of poutine for years and have always wanted to try it. Why have I never thought to use cheese curds myself!
living close to the border of Canada I think I’ve had my fair share of poutine….but this is sooo clever and unique. Love it!
Are you freaking kidding me?!? ohhh these would be absolute perfection on a lazy Saturday morning!!
My family would go nuts for this! So delicious!
I need to get in the kitchen and make this right now!
Hash brown waffles are the best! You totally took them to new heights with the poutine addition…and the fried egg/runny yolk! Seriously incredible.
GENIUS. That’s all I can say…