Posh Poutine

Directions

1. 1
   In a large mixing bowl, toss together the hashbrowns, carrots, red bell pepper, and onions.
2. 2
   In a 12 inch non-stick skillet heat 2 T. oil over medium heat until very hot.
3. 3
   Pour the vegetable mix into the pan, spread out and press down.
4. 4
   Salt and pepper to taste.
5. 5
   Cook, uncovered, for 10 12 minutes.
6. 6
   Shake the pan every few minutes.
7. 7
   Meanwhile, to make the gravy, in a medium saucepan over medium high heat melt the butter.
8. 8
   Add the flour and stir until smooth and golden.
9. 9
   Whisk in the chicken broth.
10. 10
    Continue to cook and whisk until it starts to bubble and thicken.
11. 11
    Taste for seasoning and add salt and pepper if needed.
12. 12
    Set aside on low heat until the potatoes are ready.
13. 13
    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.
14. 14
    In a small non-stick skillet, melt the remaining Tablespoon of butter over medium low heat.
15. 15
    Add the green onions and shrimp.
16. 16
    Saute until fragrant and warmed through.
17. 17
    To serve, slide the potato mixture onto a serving plate.
18. 18
    Scatter the shrimp and cheese curds over the top and then pour on the gravy.
19. 19
    Let it sit for five minutes so the cheese curds get gooey, then serve.