CHEESY HASH BROWNS WITH COUNTRY SAUSAGE GRAVY

Cheesy Hash Browns with Country Sausage Gravy image

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...

Provided by Andy Anderson !

Categories Waffles

Time 35m

Number Of Ingredients 17

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Ingredients

THE HASH BROWNS
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 egg
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
THE COUNTRY SAUSAGE GRAVY
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

Steps:

1. THE HASH BROWNS
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. THE COUNTRY SAUSAGE GRAVY
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. PLATE/PRESENT
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.