Hash Brown Waffles with Sausage Gravy

It’s the best breakfast ever… hash brown waffles with sausage gravy.

Crispy hashbrown waffles made with garlic and cheddar cheese are topped with a perfectly fried egg with runny yolk.

It’s about to rock your world!

How to make hash brown waffles with sausage gravy

Featured Ingredients

For the sausage gravy:

• Ground breakfast sausage: This will be the base of the sausage gravy.
• Flour and milk: To make the roux and sauce.
• Seasonings: Salt, lots of black pepper and a pinch of crushed red pepper flakes if you’re into that.

For the hash brown waffles:

• Hash browns: Frozen hash brown works great, but I recommend letting them thaw a bit or microwaving them for 30 seconds so they are soft.
• Eggs: A few eggs to mix into the hash browns so they hold together to make a waffle.
• Cheese: Shredded cheese mixed in with create ooey gooey pockets with each waffle bite.
• Seasonings: Garlic powder, salt and black pepper, at a minimum.

To Assemble:

• Fried eggs: Crack a few eggs in a frying pan and cook until the whites are formed but the yolks are still running. Throw them on top of your hash browns and load it up with sausage gravy!
• Greens: If you’re feeling it, saute some greens (add garlic if you want!) and toss them into the mix, too.

Step-by-Step Instructions

1. Heat a large skillet to medium-high heat.
2. Add the sausage and cook, breaking up with a wooden spoon, until browned, about 5-7 minutes. Stir in the flour and cook for about a minute.
3. Whisk in the milk and bring to a simmer until thickened, about 4-6 minutes, stirring regularly.
4. Season with salt and pepper to taste and stir in crushed red pepper flakes, if desired.
5. Heat a waffle iron to medium-high heat. Coat generously with cooking spray.
6. In a large mixing bowl, thoroughly combine hash browns, eggs, cheese, salt, pepper and garlic powder.
7. Fill waffle iron with a layer of the hash brown mixture and close the lid.
8. Cook 4-5 minutes, until hash brown is browned and crispy.
9. Remove waffle with forks, then repeat the process with remaining hash brown mixture.
10. Top waffles with fried eggs, turkey sausage gravy and greens (if using).

Recipe Substitutions and Alterations

• For the breakfast sausage: Use your favorite brand and variety, such as ground pork, turkey or chicken or a combination.
  • Turkey or chicken sausage will be lower in fat and calories than pork.
• For the milk: Use fat free, low fat or whole milk depending on your preference and what you have on hand.
  • I like using 1% or 2%; it still makes for a rich and creamy gravy, but it’s not heavy.
• For the cheese: Use any shredded cheese you have.
  • Mild or sharp cheddar are my favorites.
• For the seasonings: Add other seasonings to the hash brown waffles as desired, such as onion powder or dried or fresh chives.

Nutrition Considerations

• To make these gluten free: Use gluten free all-purpose flour to make the gravy roux. Be sure all ingredients you choose are gluten free.
• To make these dairy free: Use a plain dairy free milk alternative for the gravy, such as soy, oat, pea or almond (although I haven’t tested this).
  • Use dairy free cheese.
• To make these nut free: This recipe does not contain nuts. Be sure all ingredients you use are nut free.

Breakfast and brunch recipes:

• Sweet and Spicy Breakfast Sausage (you can use this to make the gravy!)
• Apple Pie Overnight Oats
• Sourdough Breakfast Casserole
• Banana Peach Smoothies
• Dark Chocolate Granola with Coconut
• Coffee Cake Muffins with Cinnamon Streusel

Hash Brown Waffles with Sausage Gravy

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Crispy hash brown waffles with sausage gravy and a fried egg on top.

• Author: Julie Andrews
• Prep Time: 10-15 mins
• Cook Time: 10-15 mins
• Total Time: 20-30 mins
• Yield: Serves 4
• Category: Breakfast
• Method: Stove-Top
• Cuisine: American

Ingredients

Scale 1x2x3x

Sausage Gravy:

• 1-pound ground all-natural turkey or pork breakfast sausage
• 3 tablespoons all-purpose flour
• 1 ½–2 cups milk
• 1 teaspoon coarse salt
• 1 teaspoon ground black pepper
• Crushed red pepper flakes, to taste (optional)

Hash Brown Waffles:

• 4 cups frozen shredded hash brown potatoes, thawed or microwaved for 30 seconds
• 2 large eggs
• ¼ cup shredded cheddar cheese
• ½ teaspoon coarse salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon garlic powder

To Assemble:

• 4 over-easy eggs
• Handful of sauteed greens (optional)

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Instructions

1. Heat a large skillet to medium-high heat.
2. Add the sausage and cook, breaking up with a wooden spoon, until browned, about 5-7 minutes. Stir in the flour and cook for about a minute.
3. Whisk in the milk and bring to a simmer until thickened, about 4-6 minutes, stirring regularly.
4. Season with salt and pepper to taste and stir in crushed red pepper flakes, if desired.
5. Heat a waffle iron to medium-high heat. Coat generously with cooking spray.
6. In a large mixing bowl, thoroughly combine hash browns, eggs, cheese, salt, pepper and garlic powder.
7. Fill waffle iron with a layer of the hash brown mixture and close the lid.
8. Cook 4-5 minutes, until hash brown is browned and crispy.
9. Remove waffle with forks, then repeat the process with remaining hash brown mixture.
10. Top waffles with fried eggs, turkey sausage gravy and greens (if using).

Notes

Cooking Tip: To quickly thaw hash browns, microwave for a few minutes, until soft.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 447
• Sugar: 11g
• Sodium: 667mg
• Fat: 20g
• Saturated Fat: 7g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 38g
• Cholesterol: 312mg