Smoked Gouda Sausage-Gravy Hash-Brown Waffles

Ingredients

Potato waffles

• 20 oz (570 g) frozen shredded hash browns, fully thawed
• 2 large eggs
• ¼ cup (32 g) all-purpose flour
• ½ cup (55 g) shredded smoked Gouda
• ¼ tsp fine salt
• ¼ tsp black pepper
• 2 tbsp unsalted butter, melted, for the iron

Sausage gravy

• 8 oz raw breakfast pork sausage, casing removed
• 2 tbsp all-purpose flour
• 1½ cups whole milk
• ¼ tsp black pepper
• ⅛ tsp fine salt

Eggs and finish

• 4 large eggs
• 1 tbsp unsalted butter
• 2 tbsp chopped chives

Equipment

Waffle iron, clean towel, skillet, saucepan, thermometer

Allergens and ingredient notes: Egg, wheat, milk; check sausage ingredients.

Step by step

1. Heat the waffle iron according to its instructions. Squeeze the thawed hash browns firmly in a clean towel to remove as much moisture as possible. Mix with the two waffle eggs, waffle flour, Gouda, waffle salt, and pepper. Divide into four equal portions.
2. Brush the iron with a little of the measured waffle butter before each batch. Spread one portion in the iron, close, and cook 8–12 minutes until deeply golden, releasing cleanly, and at least 160°F (71°C) in the center. Repeat using all the butter and potato mixture; keep cooked waffles on a rack in a 200°F (95°C) oven.
3. Meanwhile brown sausage in a skillet over medium heat for 6–8 minutes, crumbling it, until it reaches 160°F (71°C). Leave about 1 tbsp rendered fat in the pan and spoon off excess. Stir in the gravy flour and cook 1 minute.
4. Whisk in the gravy milk gradually, scraping the pan. Add the separate gravy pepper and salt. Simmer 4–6 minutes, stirring, until thick enough to coat the sausage. Keep warm over very low heat.
5. Melt the separate egg butter in a nonstick skillet over medium-low heat. Add the four serving eggs and cook covered, turning if needed, until whites and yolks are set and the eggs reach 160°F (71°C), about 4–6 minutes. Divide waffles among four plates, spoon all the gravy over them, and add one egg and its share of chives to each.

The Devotti twist: The hash browns become the waffle itself; Gouda melts through the potato while sausage gravy catches in the crisp grooves.

Make ahead and storage

Refrigerate components separately within 2 hours; use within 3 days. Reheat waffles and gravy to 165°F (74°C); cook fresh serving eggs for the best texture.