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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 freakin’ kidding me? This one rocked my world!
Okay, I’m so in love with this idea of potato waffles. On FB, I thought they were sort-of “normal” waffles with potatoes in them, but this is even better! And poutiiiiiiiiine! It’s gotta be the cheese curds. This sounds amazing.
Oh girl, as a Montreal resident, poutine is my jam! I have never had it like this before and think this is SO awesome! Totally Canadian approved…oh, and if you’re ever back in the area you always have a host!
I have been waiting for this post since you teased it on IG. Because it’s poutine in breakfast form, which is probably the best way to get poutine ever. Also poutine is way greater than disco fries.
This is a super creative recipe! I could totally see it being served in a trendy restaurant for brunch here in Chicago.
I am totally drooling for these waffles. Gravy, oh gravy is so much better than syrup. I love it!
I’m pretty sure this is all I need in life. I’m such a gravy lover!
Another amazing recipe…and gorgeous photos too! Incredible!
Sooo flippin’ creative! I love it! I’ve always wanted to try poutine!
Brandy, which cruise like did you go on? We took a Canada/New England cruise two years ago in September on Princess. We loved it but totally understand when you said you were the youngest people on board. We felt the same way and I’m pretty sure I’m much older than you… Anyway, we didn’t have any poutine while we were there (I wish I had). My son actually asked me the other day to make it for him (he’s had it before, not sure where), so I’ll be using your recipe when I do. Thanks for sharing 🙂