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.


★★★★★ 1 vote

15 Min
20 Min
Stove Top


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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

How to Make Cheesy Hash Browns with Country Sausage Gravy


  • 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.

Printable Recipe Card

About Cheesy Hash Browns with Country Sausage Gravy

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

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