Guys, I feel like I owe you an apology. I kinda promised I’d be starting the new year with a superabundance of salads and healthy grub, and I did for the first couple.
But then I had a vision of Hash Brown Waffles with a ridiculous herb sausage gravy, and I had to deliver. I can’t keep this to myself.
Actually, you can’t blame it all on me. I was inspired by Matt from Real Food By Dad. Anyone who reads his site knows that Matt owns the keys to waffle heaven. I mean, look at this, and these. It’s total waffle porn.
The sausage gravy inspiration comes from someone else, a complete stranger. Over the holidays, the family and I spent some snow time in Mammoth. One of those days I chose not to hit the slopes, so I hunkered down in the lodge. I was in line grabbing a teeny muffin when I looked around and saw this tall frozen figure covered in snow and grasping a plate of biscuits and gravy bigger than my head. It looked so good,
I’ll always regret buying that muffin.
So here it is. My first attempt at making something in my waffle iron other than a regular waffle. Hash browns seemed like a no-brainer, just make sure to spray the iron really well…really really well.
The hash brown waffles are fun but the gravy is where the love is. I used sweet Italian sausage meat and after it’s cooked, make sure to leave all of those little crispy burnt pieces of meat in the pan. That’s pure flavor and is why the gravy tastes like it does.
Once you get the gravy to the sauce stage, the bottom of the pan should be clean when stirred. That means all of that tasty sausage flavor is now in the gravy.
Season it well with salt and pepper and add the fresh rosemary and sage. If the gravy starts to thicken too much, just add a splash more milk and it’ll return to a the proper consistency.
Add some crispy sausage bits to the hash brown and then pour over the gravy.
That’s it, sit back with a cup of coffee and clean that plate.
Hash Brown Waffles with Rosemary Sage Sausage Gravy
- 3 cups frozen hash browns thawed
- 2 tablespoons olive oil
- 3/4 pound of sweet Italian sausage meat
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 1/2 cups milk
- 1/4 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 1 teaspoon fresh chopped rosemary
- 1 teaspoon fresh chopped sage
- Preheat your oven to 225 degrees F.
- Preheat the waffle iron to high and spray with a non-stick cooking spray.
- in a medium pan heat the olive oil over a high heat and add the sausage meat.
- Break the meat up with a wooden spoon and cook all the way through until golden brown on the outside.
- Transfer the sausage to a bowl.
- Place 1 1/2 cups of thawed hash brown mixture onto each waffle space. If your waffle maker is the round kind place all of the mixture on and spread out evenly.
- Cook the waffles until they become golden and crispy but still soft on the inside.
- Transfer the cooked hash brown waffles to the oven to stay warm.
- In the same pan, you used to cook the sausage, melt the butter.
- Add the flour and whisk well for about one minute over a medium heat scraping up all the bits of meat stuck on the base of the pan.
- Gradually add the milk slowly in stages whisking well after each time to prevent lumps forming.
- Keep the heat on medium and keep adding the milk until a sauce forms and simmers until thick, Whisk well.
- You might only need one cup of milk but as the sauce cools, it'll thicken so just add a splash more milk and whisk it in to bring the sauce back to a silky state.
- Add the salt, pepper, rosemary and sage and whisk. Taste and adjust the seasoning if necessary.
- Add a handful of the sausage meat to the sauce and mix through.
- Place the hash brown waffles on a plate and sprinkle some of the remaining sausage on top of them.
- Pour the sauce mixture over the waffles and sausage.
- Garnish with some extra sage and serve at once.