It’s the best breakfast ever!
Just when I thought breakfast couldn’t get any better, Hash Brown Waffles with Turkey Sausage Gravy shows up. Well, it didn’t just show up, I had to make it, but the idea of it popped into my head and I made it happen. And boy am I happy about it.
The first part, and a very important part, is crafting the best ever sausage gravy. I’ve always loved sausage gravy but almost never order it when I’m at a restaurant, and only make it at Christmas time. Why? Because it makes me feel like taking a 3 hour nap after eating it, and I just don’t want to feel like that on a daily basis.
Enter Operation Lightened-Up Sausage Gravy: It’s simple, you guys. All I did was brown up some Jennie-O All-Natural Turkey Sausage (because it doesn’t have any funky ingredients and it isn’t loaded with grease) until it had little crispies on the edges of each lil sausage piece, then added a few tablespoons of flour as a thickener, whisked in 1% milk, let it bubble, then added the perfect amount of salt, pepper and crushed red pepper flakes (mama likes some heat).
See! I promised it would be simple!
And even though it’s acceptable in my world, it’s probably not the best idea to just eat the sausage gravy by the spoonful, so enter Operation Hash Brown Waffles. Yes, it’s a thing – you can put anything in a waffle maker and call it a waffle. And you know I’m always looking for new vehicles to support fried eggs, and you also know I love waffles and hash browns.
So here we have it: waffles made with O’Brien shredded potatoes (those lil veggie specks!), eggs, cheese and seasonings.
There’s nothin’ better than a 5 ingredient recipe to go with a 5 ingredient recipe, amiright?
And just like I hoped, the whole thing is so very perfect with a runny yolk on top, and a pile of greens (not all pictured) to make me feel good about life.
It’s my new favorite, and I bet it’ll be yours.
This post was sponsored by Jennie-O. All views are my own; I love their turkey!
- 1 lb. Jennie-O All Natural Turkey Sausage
- 3 Tbsp. all-purpose flour
- 1 ½ - 2 cups low fat milk
- Coarse salt, ground black pepper, to taste
- Crushed red pepper flakes, to taste (optional)
- 4 cups frozen O’Brien hash brown potatoes, thawed*
- 2 large eggs
- ¼ cup shredded cheddar cheese
- ½ tsp. coarse salt
- ¼ tsp. each ground black pepper and garlic powder
- 4 over-easy eggs
- Handful of greens (sautéed or raw)
- Heat large skillet to medium-high heat. Add sausage and cook, breaking up with a wooden spoon, until browned, about 5-7 minutes. Stir in flour and cook for about a minute. Whisk in low fat milk and bring to a simmer until thickened, about 4-6 minutes, stirring regularly. Season with salt and pepper to taste and stir in crushed red pepper flakes, if desired.
- Heat a waffle iron to medium-high heat. Coat generously with cooking spray. In a large mixing bowl, thoroughly combine hash browns, eggs, cheese, salt, pepper and garlic powder. Fill waffle iron with a layer of the hash brown mixture and close the lid. Cook 4-5 minutes, until hash brown is browned and crispy. Remove waffle with forks, then repeat the process with remaining hash brown mixture.
- Top waffles with fried eggs, turkey sausage gravy and greens.
- *To quickly thaw hash browns, microwave for a few minutes, until soft.