Cheesy Hash Browns with Country Sausage Gravy

Andy Anderson !


I worked on this one a bit and played about with the ingredients, and cooking method. The country sausage gravy is pretty traditional. I got it from my ex mother-in-law, man can that lady cook.

The hash browns are a bit different because we’re going to make then in a waffle iron.

So, you ready… Let’s get into the kitchen.

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15 Min
20 Min
Stove Top



2 medium
russet potatoes, peeled, about 1 pound
1/4 medium
yellow onion, about 2 ounces
1/4 c
freshly shredded sharp cheddar cheese, about 1 ounce
1 large
1/4 c
sour cream
1 Tbsp
grapeseed oil
salt, kosher variety, to taste
black pepper, freshly ground, to taste
1 pinch
cayenne, or to taste
1 pinch
paprika, or to taste


1 c
milk, whole fat, at room temperature
1/2 lb
good country sausage
2 Tbsp
flour, all-purpose variety
salt, kosher variety, to taste
black pepper, freshly ground, to taste


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2Chef’s Note: The amount of potatoes used in this recipe will depend on the size, and type of your waffle iron.

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3Gather your ingredients.

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4Using the large holes on a box grater shred the potatoes, and the onion.

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5Lay them on paper towels, and press to remove as much moisture as possible.

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6Add the onions, and the potatoes to a bowl, and then combine with the seasoning, ingredients: salt, pepper, cayenne, and paprika.

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7Place the ingredient in the middle of a tea towel.

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8Squeeze the towel to remove most of the remaining liquid.

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9Chef’s Note: The removal of the excess liquid is essential to producing a nice crispy hash brown.

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10Return to the bowl, and carefully mix in the egg, cheddar cheese, and sour cream.

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11Brush the grapeseed oil on the top and bottom portions of the waffle iron.

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12Preheat the waffle iron.

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13Chef’s Note: If the waffle iron you are using has a heat setting, place it at 100 percent. This should give you a crispy outside and a soft inside.

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14Add a generous portion of hash browns to the waffle iron.

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15Close the lid and allow them to cook until crispy, about 12 to 15 minutes.

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16Chef’s Tip: All waffle irons are different, so the timing for yours might be longer, or shorter. Take a peek now and then.

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17They should look something like this. Crisp on the outside, soft and warm on the inside.

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19While the hash browns are cooking, gather your ingredients.

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20Add the sausage to a skillet over medium heat.

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21Cook, breaking up the sausage with a wooden spoon, until no longer pink, about 5 to 7 minutes.

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22Whisk the flour and milk together.

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23Add to the cooking sausage.

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24Continue to stir the mixture as it begins to thicken, and then reduce heat to low.

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25At this time begin seasoning the gravy with the salt and pepper… especially the pepper. When I can feel the kick of the pepper in the back of my throat, then I know it's ready.

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26Chef’s Note: You can add a lot of seasoning ingredients to a good sausage gravy; however, traditional country gravy is mostly milk, flour, sausage, salt, and pepper.

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27Chef’s Tip: Have a bit of extra milk, and flour on hand. Just in case you need to thicken, or thin down the gravy.

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29Place the hash brown on a nice sized plate.

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30Ladle a generous portion of gravy on top.

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31Finish with sunny-side-up egg. Enjoy.

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32Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Eggs, Meat Breakfast, Waffles
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Soy Free