Real Recipes From Real Home Cooks ®

cheesy hash browns with country sausage gravy

(1 rating)
Recipe by
Andy Anderson !
Wichita, KS

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 rating)
yield 3 serving(s)
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For cheesy hash browns with country sausage gravy

  • 2 md
    russet potatoes, peeled, about 1 pound
  • 1/4 md
    yellow onion, about 2 ounces
  • 1/4 c
    freshly shredded sharp cheddar cheese, about 1 ounce
  • 1 lg
  • 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

  • 1
  • 2
    Chef’s Note: The amount of potatoes used in this recipe will depend on the size, and type of your waffle iron.
  • 3
    Gather your ingredients.
  • 4
    Using the large holes on a box grater shred the potatoes, and the onion.
  • 5
    Lay them on paper towels, and press to remove as much moisture as possible.
  • 6
    Add the onions, and the potatoes to a bowl, and then combine with the seasoning, ingredients: salt, pepper, cayenne, and paprika.
  • 7
    Place the ingredient in the middle of a tea towel.
  • 8
    Squeeze the towel to remove most of the remaining liquid.
  • 9
    Chef’s Note: The removal of the excess liquid is essential to producing a nice crispy hash brown.
  • 10
    Return to the bowl, and carefully mix in the egg, cheddar cheese, and sour cream.
  • 11
    Brush the grapeseed oil on the top and bottom portions of the waffle iron.
  • 12
    Preheat the waffle iron.
  • 13
    Chef’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.
  • 14
    Add a generous portion of hash browns to the waffle iron.
  • 15
    Close the lid and allow them to cook until crispy, about 12 to 15 minutes.
  • 16
    Chef’s Tip: All waffle irons are different, so the timing for yours might be longer, or shorter. Take a peek now and then.
  • 17
    They should look something like this. Crisp on the outside, soft and warm on the inside.
  • 18
  • 19
    While the hash browns are cooking, gather your ingredients.
  • 20
    Add the sausage to a skillet over medium heat.
  • 21
    Cook, breaking up the sausage with a wooden spoon, until no longer pink, about 5 to 7 minutes.
  • 22
    Whisk the flour and milk together.
  • 23
    Add to the cooking sausage.
  • 24
    Continue to stir the mixture as it begins to thicken, and then reduce heat to low.
  • 25
    At 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.
  • 26
    Chef’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.
  • 27
    Chef’s Tip: Have a bit of extra milk, and flour on hand. Just in case you need to thicken, or thin down the gravy.
  • 28
  • 29
    Place the hash brown on a nice sized plate.
  • 30
    Ladle a generous portion of gravy on top.
  • 31
    Finish with sunny-side-up egg. Enjoy.
  • 32
    Keep the faith, and keep cooking.