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


2Chef’s Note: The amount of potatoes used in this recipe will depend on the size, and type of your waffle iron.
3Gather your ingredients.
4Using the large holes on a box grater shred the potatoes, and the onion.
5Lay them on paper towels, and press to remove as much moisture as possible.
6Add the onions, and the potatoes to a bowl, and then combine with the seasoning, ingredients: salt, pepper, cayenne, and paprika.
7Place the ingredient in the middle of a tea towel.
8Squeeze the towel to remove most of the remaining liquid.
9Chef’s Note: The removal of the excess liquid is essential to producing a nice crispy hash brown.
10Return to the bowl, and carefully mix in the egg, cheddar cheese, and sour cream.
11Brush the grapeseed oil on the top and bottom portions of the waffle iron.
12Preheat the waffle iron.
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.
14Add a generous portion of hash browns to the waffle iron.
15Close the lid and allow them to cook until crispy, about 12 to 15 minutes.
16Chef’s Tip: All waffle irons are different, so the timing for yours might be longer, or shorter. Take a peek now and then.
17They should look something like this. Crisp on the outside, soft and warm on the inside.
19While the hash browns are cooking, gather your ingredients.
20Add the sausage to a skillet over medium heat.
21Cook, breaking up the sausage with a wooden spoon, until no longer pink, about 5 to 7 minutes.
22Whisk the flour and milk together.
23Add to the cooking sausage.
24Continue to stir the mixture as it begins to thicken, and then reduce heat to low.
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.
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.
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.
29Place the hash brown on a nice sized plate.
30Ladle a generous portion of gravy on top.
31Finish with sunny-side-up egg. Enjoy.
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