What could be better than sausage and cheesy hash-browns? Sausage and cheesy hash-brown waffles! All of your favorite breakfast foods, combined into one delicious waffle. An old Everyday With Rachel Ray magazine gave me inspiration for this recipe.
These are great for a weekend breakfast- probably especially good for a weekend hangover as well. I must warn you, these waffles are not meant to be made healthier… I tried making them with turkey bacon also and they turned out a bit bland. The sausage gives a ton of flavor to the waffle, so if you insist on leaving it out, be sure to add other seasonings. I think that these waffles would be really good with onion added to the mixture as well. Play around and combine your own flavors if you would like!
Sausage, Potato and Cheddar Waffles
3 oz ground italian sausage
1 potato (grated & excess water drained)
4 tbsp butter
1 3/4 cups flour
1 tbsp baking powder
2/3 cup shredded cheddar cheese
1 tbsp minced chives
1 1/4 tsp salt
1 1/4 tsp pepper
2 cups milk
Saute the sausage in a medium skillet over medium-high heat until browned (about 5 minutes).
Add the butter and potatoes to the sausage and stir to combine. Continue to cook until potatoes are slightly browned (about 3-5 minutes), then remove from heat and let cool (about 10 minutes).
In a medium bowl, combine the flour, baking powder, cheese, chives, salt and pepper.
Next, whisk the eggs and milk into the flour mixture until smooth.
Add the potatoes and sausage to the mixture and stir until they are evenly distributed throughout.
Pour 3/4 cup batter onto a heated waffle griddle, close the lid, and wait until the waffle is cooked through (about 3 minutes- most waffle makers will have a light indicating when to take out the waffle).
Butter each waffle and serve with salsa, guacamole and cheese, or other condiments desired.