Hash Brown Waffles with Rosemary Sage Sausage Gravy
The ultimate breakfast of waffle hash browns topped with a rosemary and sage Italian sausage gravy.
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 2 people
- 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.