Gluten-Free, Dairy-Free Hash Brown Waffles with Sausage Apple Patties and Fried Eggs
Breakfast is my family’s favorite meal of the day. So when we’re feeling like comfort on a plate or when I need a break in my cooking routine, I make dinner for breakfast.
This summer, I’m busy wrapping up recipe development for my second cookbook so I’ve been cooking up lots of old favorites for the family, including this recipe—definitely an oldie, but goodie, from my first gluten-free, dairy-free book, Cooking for Isaiah.
Please come say “hi” and let me know what you think about this recipe over in my online community, Silvana’s Kitchen. Thanks, as always, for reading and sharing!
For ingredient substitutions, please see the detailed chart at Gluten-Free 101.
Let’s get cooking,
1 pound sweet or spicy Italian sausages, casings removed
1/3 cup dried apples (about 1 ounce), finely chopped
1 tablespoon brown sugar
¾ teaspoon dry mustard
¼ teaspoon paprika
Salt and pepper
3 tablespoons canola oil
3 Yukon Gold potatoes (about 1½ pounds)—peeled, grated and wrung dry
½ medium onion, grated
4 large eggs, at room temperature
Ketchup, for serving
Instead of classic waffles, I serve up my sausage and eggs with crispy hash brown waffles, which I can promise you, taste better than a side of fries. The dried apples in the sausage patties add just the right amount of sweet, caramelized flavor.
1. In a medium bowl, mix together the sausage, apples, brown sugar, mustard, paprika, ½ teaspoon salt and 1/8 teaspoon pepper; shape into eight 3-inch patties, about ¼-inch thick. In a large nonstick skillet, heat 1 tablespoon oil over medium heat; add 4 patties and cook until browned and cooked through, about 4 minutes on each side. Repeat with the remaining patties.
2. In a small bowl, mix together the potato, onion, 1 tablespoon oil and ¾ teaspoon salt. Preheat a waffle iron to medium-high heat; grease with cooking spray. Place ½ cup of the potato mixture into each waffle square; cook until golden and crisp, about 10 minutes.
3. Meanwhile, in a large skillet, heat the remaining 1 tablespoon oil over medium heat. Crack the eggs into the skillet and season with salt and pepper; cook, turning once, until whites are set and yolks are slightly runny, about 3 minutes.
4. Place each waffle on a plate and top with 2 sausage patties and a fried egg. Serve with ketchup.
"We recently converted our family to gluten and dairy free for my son's diet. I love your cookbook. Recipes are great, favorite is your flour blend. Your introduction in the book brought me to tears in a, "She gets it," sort of way. Thank you, and bless you." —Jolene S.