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You are here: Home / Recipes / Lake Effect Poutine

Lake Effect Poutine

January 10, 2016 by Wendy Hammond Leave a Comment

Created by Wendy Hammond on January 10, 2016

  • Serves: 2
  • Category: Breakfast

Ingredients

  • 3 medium potatoes, cut into 1/4 - 1/2 inch thick sticks
  • 2 tablespoons garlic infused olive oil
  • salt & fresh cracked pepper to taste
  • 12 ounces chorizo
  • 3 tablespoons butter
  • 1/4 cup flour
  • 3 cups whole milk
  • 4 eggs

Instructions

  1. Preheat oven to 450 degrees and line a cookie sheet with parchment paper.
  2. Toss potato sticks with olive oil, salt and pepper to taste. If you don\'t have garlic infused olive oil, substitute regular olive oil and two cloves of garlic, minced.
  3. Bake for 35 minutes.
  4. Meanwhile, cook chorizo in a large skillet on medium hear for 7-8 minutes until fully cooked. Drain as much fat as you can.
  5. Add butter and melt into the chorizo. Stir in flour and mix well. Cook a minute or so. Lower heat and add in 3 cups of whole milk. Stir for about a minute, increase heat to medium, and simmer, stirring occasionally.
  6. In a small nonstick skillet sprayed with cooking spray, cook eggs overeasy. Sprinkle with salt and pepper.
  7. To serve, top the oven fries with chorizo gravy and eggs.
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